Recipe: Red Sauce Ragù di carne

Home Cooking Recipe: Red Sauce Ragù di carne


Italian Ragù di carne is white, but the kungfu is much deeper than the average bolognaise sauce. I am not in love with the red sauce. All the raw materials are very good in the country. If you are willing to work hard to eat delicious red sauce, you may wish to give it a try. It will definitely change the prejudice against red sauce. But please prepare for 4-6 hours of cooking...



  1. Preheat the mixture of butter and olive oil in the pan. Add the bacon to the frying state, add the chopped onion, carrot, celery, stir fry for 5 minutes.

  2. If it is a mixed meat sauce, first add the salted pork, stir the salt, black pepper and nutmeg powder for 3 minutes, then add the veal and continue to stir fry. Finally add beef

  3. When the various raw materials are in a state of sticking to each other in the pan, pour in whole milk and mix well until the foam disappears. Then pour the white wine, add the canned tomatoes, and crush with a shovel. Add cold water and add vanilla

  4. After the first water is turned on, adjust the small fire for 4-6 hours, and finally the oil will be precipitated, showing red floating above the sauce. If the sauce is too thick in the middle of cooking, add cold water.

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