Ragu (Bolognese) with Herbs

I was actually thinking of making a bolognese again, when I decided to find something familiar, but follow the Silver Spoon Cookbook. I already googled beforehand and found a ragu recipe, using the same ingredients. But upon further search in the book, it didn’t have any ragu recipe! I was surprised. I would have thought, that along with the bolognese, it would come out as one of the basic recipes in the book. But apparently not. With all the preparation I did, I just followed the online recipe I found. 🙂

On my plate
On my plate

And it was only with further research that I realized bolognese is a kind of ragu. You learn new stuff everyday, I guess 🙂 The difference in the two recipes was that the ragu recipe I found made use of tomatoes, and thickened with flour. I still found it a little bit too weak in the tomato department, so I added tomato paste too anyway. 🙂 But I guess at the end of the day, it is all one the same recipe. And one more major difference was that the original recipe of bolognese I made didn’t have any herbs in it. This had tons. 🙂 Hence the title.

So what was the difference in the product? Well, the ragu (this) is saucier in general, because of the tomatoes, and the thickener added to it. The bolognese, on the other hand, is meatier. And I like it more, but at least lesson learned. 🙂 Stick with the Silver Spoon cookbook bolognese recipe 🙂

Ragu :)
Ragu 🙂

Ragu Recipe

olive oil
1 kilo ground beef
1 cup minced celery
1 /2 cup minced onion
1/2 cup minced carrots
2 tablespoons of flour
2 cups beef broth
2 regular cans of tomatoes
tomato paste, to taste
3 to 4 tablespoons of fresh oregano
4 to 5 pieces of bay leaves
salt and pepper, to taste

Brown the beef in the pan in batches. Set aside. Saute the veggies, then add the flour to coat. Add the beef back to the pan and pour in the broth along with the tomatoes and allow to simmer until everything is good and tender, about 20 minutes. Season with salt and pepper, and add in tomato paste if needed, or preferred. 🙂 Toss with pasta. 🙂


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