Salsa bolognesa o ragú

Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Salsa bolognesa o ragú. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Salsa bolognesa o ragú is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It is easy, it's quick, it tastes delicious. Salsa bolognesa o ragú is something which I have loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Salsa bolognesa o ragú, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salsa bolognesa o ragú delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salsa bolognesa o ragú is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Salsa bolognesa o ragú using 13 ingredients and 7 steps. Here is how you can achieve that.

Esta salsa increíble, para acompañar unas ricas pastas, también sirve de relleno de lasagna.

Ingredients and spices that need to be Make ready to make Salsa bolognesa o ragú:

1. C/n aceite de oliva
2. 1 apio
3. 1 zanahoria
4. 1 cebolla
5. 1 morrón
6. 1 ajo
7. 1 chorizo o 2salchicha parrillera
8. 100 gr carne picada cerdo
9. 100 gr carne picada vacuna
10. Salsa de tomate base
11. Caldo de res
12. Sal - pimienta
13. Laurel - tomillo - romero

Steps to make to make Salsa bolognesa o ragú

1. No se asusten de tantos ingredientes, no es necesario si no se tienen todos, se hace igual y sale rica !! Siempre empezamos preparando todo, desde picar las verduras en brunoise (picado pequeño) y preparar en la mesada todo lo que usaremos
2. En una sartén grande, u olla. Yo usé sartén. Vamos a tirar el relleno del chorizo o salchicha parrillera, sin materia grasa, directo. A fuego fuerte, para dorar, y lo retiramos.
3. En esa misma sartén, colocamos materia grasa y vamos a sudar los vegetales. El mayor tiempo posible, sudar no es saltear, sudar es que liberen el agua los vegetales pero que no tomen color dorado.
4. Agregamos la carne picada y cocinamos hasta que notemos que tomo color. Condimentamos con sal, pimienta, pimentón, provenzal. Ya eso es a gusto del consumidor.
5. Una vez que la carne ya esté bastante cocina, agregamos la salsa de tomate, sea elaborada por ustedes o puré de tomate. Y agregamos una buena cantidad de caldo de carne.
6. Agregamos el laurel, tomillo, chequeamos de sabor, si hay que agregar sal. Tapamos y ponemos en fuego bajo, una cocción de aproximadamente 1hs. Siempre ir chequeando que no se consuma todo el líquido. Este es el momento en donde ustedes deciden si quieren tener una salsa para acompañar siempre que abunde en bastante líquido.
7. Y si quieren que sea para rellenar por ejemplo una lasagna que se vaya consumiendo el líquido, pero que nunca quede seco. Foto 1: salsa pra acompañar. Foto 2: sin tanto líquido para usar de relleno

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So that's going to wrap it up for this exceptional food How to Make Award-winning Salsa bolognesa o ragú. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!