Welcome to our culinary adventure! In this video, we’ll take you through a mouthwatering POV journey of cooking restaurant-quality ragu right in your own kitchen. Discover the secrets to creating this rich, flavorful Italian sauce that will impress your family and friends. Whether you’re a novice cook or an experienced chef.

/ Ingredients: /
• 5 kg ground beef
• 5 kg tomatoes in their own juice
• 500 g white onion
• 500 g carrots
• 500 g celery
• 200 g tomato paste
• 400 ml red wine
• Olive oil for sautéing vegetables and meat
• 6 sprigs of rosemary
• Salt/pepper to taste
• Sugar to taste (add sugar only if the tomatoes turn out to be too acidic, for balancing)


Method:
First, sauté the meat over medium heat, stirring as often as possible to prevent any lumps from forming.

Once the moisture has evaporated, add the tomato paste, stir everything together, and let it cook for a few minutes.

Separately, dice the vegetables into small cubes or pass them through a meat grinder/blender. When you see that the moisture has evaporated from the meat, pour in the wine.

Sauté the vegetables separately in olive oil. After the alcohol in the wine has evaporated, season the meat with salt to draw out any remaining moisture, ensuring that the meat becomes crumbly and not tough.

Tie the rosemary sprigs together with string so they can be easily removed after cooking the ragù. Once the vegetables are golden brown and the moisture has evaporated from the meat, combine everything in the pot, mix well, and add the tomatoes in their own juice, which I’ve already blended.

After adding the tomatoes, season with salt again, submerge the rosemary in the sauce, cover, and let it simmer on low heat for 2 hours, stirring every 30 minutes.

#pastasauce #bolognese #cheflife #italiancuisine