The word "ragú" means a general sauce with meat that is served with various kind of foods, in Italy usually with pasta. Then the ragú can be of different types, so we have ragú bolognese, ragú napoletano etc. But in spoken language we don't really mind all these details, ragú and bolognese sauce mean the same thing.
Even there is a traditional bolognese sauce recipe, everyone does it their own way or how they learn from their mom. And so do I! :D
One good side is that in this sauce fit all kind of ingredients, even the leftovers you have in your fridge. The most important thing, is that the bolognese sauce includes meat and tomato sauce (even there are vegetarian versions around).
When I saw that in our fridge there was still half pack of light minced meat, 1 big champignon mushroom and 2 carrots I decided to make ragú.
Ingredients (2 persons):
- 200 g ground beef light
- 200 g pasta (I used Rigatone pasta)
- 400 g tomato sauce
- 1-2 big champignon mushrooms
- 2 carrots
- 1 onion
- 1 garlic clove
- rapeseed oil or olive oil
- salt & pepper
- parmesan cheese
Wash and slice the mushrooms. Peel, wash and chop the carrots finely.
In a large pan heat some oil over medium heat. Add minced onion and garlic and saute for few minutes. When they turn golden add mushrooms, stir, and let it cook under a lid at low heat for few minutes. Add salt and pepper up to taste.
Turn the heat higher and add the meat. Mash it with a fork while mixing well, until the meat is almost totally brown. Add more salt.
Add tomato sauce and chopped carrots. Stir well. Let it cook slowly at low heat and half covered with a lid until the meat has absorbed the tomato sauce and the ragú is dense enough. Usually to me it takes about 2 hours.
In the meanwhile occasionally stir and add more salt and pepper up to taste.
Drop the pasta into the boiling water and cook until al dente. Mix it with the bolognese sauce and serve with parmesan cheese. Enjoy!