I can't stand the ragus sauce, my love, it's delicious
If you stir-fry it with fettuccine or spaghetti noodles here, wow!!!!
Ragu-Bolognese Sauce
Ingredients: 600g ground beef, 50g minced raw ham, 1T minced garlic, 100g minced carrot, 1 minced onion, 2 minced celery, 30g dried shiitake mushrooms (soaked and minced), 4 peperoncino, wine 1/2C, 1200g whole tomatoes, 2T tomato paste, 1C chicken stock, 1C warm milk, 2 bay leaves, 1T minced thyme, 1T shredded basil, a little bit of shredded parsley, 1/2C grated Parmesan cheese, 30g butter, olive oil 50ml, Mascovado 3T, Salt, Pepper
how to make
1. Put oil in a preheated pot and fry the onions until golden brown, then add celery and carrots in that order and stir-fry. Add garlic and fragrant, then melt the butter. Add minced beef and stir-fry the meat. When it is about 80% cooked, add minced raw ham and mix.
2. When the meat in step 1 is thoroughly roasted so that there is no moisture, add minced mushrooms and stir-fry, then add peperoncino, mascovado and thyme, mix well, and season with salt and pepper.
3. Put the wine in step 2 and heat it over high heat, add whole tomatoes and tomato paste, and when it starts to boil, add the broth. When it boils again, add the bay laurel. When it starts to boil, cover the schmine [paper foil] and cover the pot 200 Boil in an oven preheated to ~210 degrees for 1 to 2 hours [according to the temperature of the oven and pot]. Take it out of the oven, put it on a low heat, add warmed milk, grated Parmesan cheese, and pepper, and finish with shredded parsley. [If you are too sleepy, add broth and boil a little more, then add milk]
Tip: Mix dried shiitake mushroom 3: dried porcini mushroom in a ratio of 1 and soak it for better taste.
When soaking dried mushrooms, it is called warm chicken broth, or you can measure and use the broth soaked in mushrooms.
