ragù alla bolognese

🥄 INGREDIENTS

• 300g minced beef
• 300g tomato sauce
• 1 glass of red wine
• 1l of veggie stock
• 2 medium carrots
• 2 sticks of celery
• half an onion (red or white)
• salt, pepper & oil

🥄 STEPS

Finely chop carrots, celery and onions around the same size, then heat up a large saucepan with olive oil and add them in. Stir fry until everythinig softens (5-6 mins).

Add the minced beef and increase the heat to medium-high. Let it cook all the way through while stirring every once in a while. Add the red wine and stir.

When the alcohol has evaporated, add the tomato sauce. Add two ladles of warmed up veggie stock and keep stirring until everything is properly mixed together.

Lower the heat and partially cover the pan with a lid. Let everything simmer for at least one hour, checking in every 20 minutes or so to add more veggie stock as needed.

Once it's done cooking, add salt and pepper to taste. You're done, you can now add this to your pasta or freeze it in a glass jar, otherwise it will last for about 2-3 days in the fridge.