This version is a more authentic Ragu Bolognese.
The extra time is definitely worth it, you will feel it in the good tastes.
The longer you let it cook the softer your chuck roll/ribroast will be.
It also tastes very good the day after when the flavors have settled properly.
Therefore, it is advisable to make a double portion so you can heat this later in the week.
Here you will find the recipe for a quick veal broth
Wine for Spaghetti Bolognese, here I would go for a fruity and relatively strong red wine.
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- 3 red onions
- 2 cloves garlic
- 3 carrots
- ½ fennel
- 2 twigs rosemary
- 2 slices pancetta
- 500 g ribroast
- 400 ml chopped tomatoes
- 1 ts tomato puree
- 1 ts red wine vinegar
- 3 bay leaf
- 400 ml veal broth
- olive oil
- salt and pepper to your taste
- oregano to your taste
- Chop onion, garlic, carrots, fennel, rosemary and cut pancetta into thin slices.
- Fry everything on medium heat with plenty of olive oil under a lid for 1-15 minutes. The vegetables should be soft. Stir a few times along the way so it does not burn.
- Cut the rib roast into small cubes of about 2 cm (if they are larger, they must cook longer)Increase the heat and brown the meat along with the vegetables.
- Add the broth, tomatoes, bay leaves and red wine vinegar.Simmer for about 1 hour until the meat is tender, stirring periodically so it does not burn in the pan.
- Remove the lid and let the sauce cook for another 15-20 minutes until it thickens.
- Boil pasta with plenty of salt.
- Taste the sauce with salt, pepper, oregano and red wine vinegar.
- Place the sauce on the plate, make a hole in the middle where you can place the pasta. Grate over the parmesan and enjoy!