Ragù alla Bolognese
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Photo: Mathias Neubauer
35 min
Total Time
10 min
Cooking Time
25 min
Preperation Time
Ingredients
| 2 | Zwiebeln |
| 2 | Knoblauchzehen |
| 2 | Möhren |
| 3 EL | Olivenöl |
| 400 g | Rinderhackfleisch |
| etwas | Salz |
| etwas | Pfeffer |
| 1 TL | getrockneter Thymian |
| 1 TL | getrockneter Oregano |
| 1 EL | Tomatenmark |
| 200 ml | Rinderfond |
| 200 ml | Tomatensaft |
| 400 g | stückige Tomaten |
| 1/2 TL | gemahlener Zimt |
| 1 EL | Honig |
| etwas | Basilikum |
| 50 g | geriebener Parmesan |
Instructions
Step 1 of 3:
Peel the onions and garlic and dice finely. Peel the carrots and cut into small cubes. Heat the oil in a pressure cooker and brown the ground meat for 4–5 minutes. Add the onions, garlic, and carrots and sauté for another 1–2 minutes. Season everything with salt, pepper, and dried herbs. Stir in the tomato paste and roast briefly, then deglaze with beef broth and tomato juice and mix in the diced tomatoes.
Step 2 of 3:
Close the pot, set the cooking indicator to level 2, and heat everything on the highest setting. When the yellow ring appears (cooking indicator: 1st ring), reduce the heat. As soon as the green ring (cooking indicator: 1st ring) becomes visible, cook for 10 minutes.
Step 3 of 3:
Vent the pot. Refine the sauce with cinnamon and honey, season to taste, and serve with your choice of pasta, garnished with basil. Serve the Parmesan separately on the side.
