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A Bologna in the freezer
(homemade ragout for the pantry)

Bolognese Sauce

More than a classic Bolognese ragù, here it is a free interpretation of my ragù for everyday and all usi.
A free interpretation but very appreciated by my guests!

Prepared in fair quantities to replenish the stocks of my freezer and be so ready every time the need arises.

 In any case, however I call this sauce, whoever passes here renames it immediately Bologna!
I took note of it.

As in all my homemade sauces, the quantities of the ingredients may also vary depending on availability;
and, if the last parts of a roast or stew are available in the freezer that I was not able to finish at the table ... even those are added to the canonical ingredients.
As well as all the cold cuts; kept for the rest.

For the rest the preparation is the classic one: the secret is as always in cooking that must never be brief.
Here is my version!

Ingredients:

minced meat mixed

g.

500

carrot

pc.

1

leek

pc.

1

celery

stem

1

onion

pc.

1

garlic

cloves

2

extra virgin olive oil

q.s.

cooked meat (if any)

sale

pepper

Origan

pinch (made with three fingers)

3

nutmeg

Ad lib.

peeled tomatoes in pieces

g.

1'000

Red wine

ml.

100

concentrated tomato

TS.

2

cup sugar

ct.

1

Preparation:

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Preparation:

First, start by preparing the vegetables for the sauté: clean and slice thin carrot, celery and leek; to do it first you can safely use the food processor, if there is one.
It is not necessary to mince everything very fine:
it will then be minced further for the final stages of cooking.

Cut garlic and onion and brown them briefly in a large saucepan.
Then add the rest of the vegetables and sauté over medium heat until softened.

Transfer everything to a large bowl and chop it thoroughly with an immersion blender.

If leftovers from cooked meat are recovered from the freezer (stews, roasts, meat loaves - but also cuts of various meats), chop them coarsely on the cutting board and brown them briefly in a pan with olive oil and a CT of the ready-made sauce.

Then chop these as well, if possible always with the immersion blender (or even in the big glass of the mixer).
Set aside.

Always stir-fry in the same pot, with oil and half of the sautéed vegetables, even mixed minced meat (pork and beef - can be prepared directly by the butcher with non-chopped cuts). nobles).

When browned, add the rest of the mixture and the chopped cooked meat, sprinkle with red wine and let it evaporate.
Then adjust the salt, pepper, oregano and a nice grating of nutmeg (or other spices according to your taste).

Complete with the chopped peeled tomatoes, tomato paste and a teaspoon of sugar to mitigate the sour taste of the tomato.
Mix well, bring to a boil, cover and continue cooking over low heat for at least an hour.

Our stock of homemade Bolognese sauce is ready!

Let it rest a few minutes, just enough not to burn yourself and ...

... transfer it to the freezer trays.

Seal the trays and label them
(I always use the wrapping paper: better than any label I have tried).

Let them cool completely and then place them in the freezer :(my magic freezer).

When needed, just defrost the sauce over low heat and then bring it to a boil:
ready to dress, for example, this nice plate of noodles!

ADVICES AND NOTES:

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  • Wanting to be more adherent to tradition, replace the mixed mince with minced beef and add a sausage and abundant trimmings of non-lean ham.
  • Tomato can also be halved if you plan to use this sauce also as a base for lasagna.
    When needed, you can always add tomato puree when thawing a portion of the sauce in the saucepan.

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