Beef and sausage bolognese ragout. Watch how to make this recipe. In a large pot on high heat, add extra-virgin olive oil. Remove with a slotted spoon; discard drippings from pan.
Heat oil in a large heavy pot over medium-high heat. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon. Use a slotted spoon to remove into a bowl. You can have Beef and sausage bolognese ragout using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Beef and sausage bolognese ragout
Add garlic, onion, carrot and celery. Add cooked meat back into the pot along with the remaining Ragu ingredients. Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
Beef and sausage bolognese ragout instructions
Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna. Simmer on medium low for at least one hour, stirring occasionally. When ready to serve, mix corn starch with water and add to sauce.