Description
This stew is certainly not "easy", but sometimes for Sunday lunch with the whole family can afford. Ragu Bolognese is one of the gourmet flavors that will satisfy everyone (except vegetarians!) and from which it is impossible to get tired.
Ingredients
-
Minced meat
300 г
-
Butter
80 г
-
Onion
3 шт
-
Carrots
2 шт
-
The Apium graveolens Dulce
1 шт
-
Brisket
100 г
-
Milk
1 стак.
-
Dry red wine
1 стак.
-
Broth
1 стак.
-
Spices
-
Tomato
2 ст. л.
Cooking
It is very important that all the ingredients were fresh, especially the meat, and in any case not substitute the butter for margarine!
Cut into pieces the onion, carrot, celery, bacon and mash in a blender.
It turns out that such a slurry.
In forcemeat add our slurry and mix well, adding a little salt and pepper.
Melt the butter. This stew is advised to cook in a clay pot with high sides, but I have a big no, so at the beginning of cooking are widely made of stainless steel, and then shift into televue.
Add the mixture of meat and vegetables, mix well with oil and leave for 10 minutes on medium heat, stirring occasionally.
Then pour the wine and adding the fire, let it evaporate. Then add the broth and too, leave little to evaporate, but on medium heat.
Add tomato pulp.
Heat milk and add to the pot, stirring, leave to evaporate. Then add salt to taste and pepper. Cover and reduce to a minimum the fire. From this moment, leave to simmer for two hours, stirring constantly. I moved in telebuy the pan so it doesn't stick.
Ready stew can be frozen, dividing jars, depending on the number of family members.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.