BologneseEasy Recipe

Ingredients−16servings+

• Rosemary2 sprigs, leaves chopped
• Smoked bacon100g, sliced
• Extra virgin olive oil1 tablespoon
• Minced beef1 kg
• Minced pork1 kg
• Onions2, chopped
• Carrots4, chopped
• Celery4 sticks, chopped
• Tomato puree2 heaped tablespoons
• Canned plum tomatoes4 tins
• Water4 tins (used to rinse tomato cans)

Directions▶ Start cooking

1. Pull the leaves off two sprigs of rosemary and chop them up.
2. Slice 100g of smoked bacon.
3. Add 1 tablespoon of extra virgin olive oil to a pan on high heat.
4. Add the chopped rosemary and sliced bacon to the pan.
5. Add 1 kg of minced beef and 1 kg of minced pork to the pan.
6. Break up the minced meat and stir it for about 10 minutes on medium heat until it starts to fry and becomes lightly golden.⏱ 10m
7. Chop 4 carrots, 2 onions, and 4 sticks of celery finely in a food processor.
8. Add the chopped carrots, onions, and celery to the pan with the meat.
9. Stir all the vegetables into the meat mixture and cook for another 10 minutes, stirring every minute.⏱ 10m
10. Add 2 heaped tablespoons of tomato puree to the pan and stir it into the mixture.
11. Add 4 tins of plum tomatoes to the pan.
12. Fill the 4 empty tomato tins with water and add the water to the pan.
13. Stir the mixture well.
14. Simmer the ragu on a gentle heat for about 1.5 to 2 hours, allowing it to reduce.⏱ 2h
15. Let the ragu cool to room temperature.
16. Portion the ragu into freezer bags, squeezing out the air and flattening it.
17. Place the flattened bags on a freezer shelf to freeze.

Tips

• If weaning a baby, do not use bacon due to its salt content.
• If budget is a concern, use half the amount of minced meat and a similar amount of lentils.
• When browning meat, listen for sizzling, which means flavor; if it starts to burn, stir it immediately.
• For the best and sweetest tomatoes, always use canned plum tomatoes.
• Flattening the ragu in freezer bags allows it to freeze and reheat quicker.
• Label the freezer bags for easy identification.

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