300g of ground beef (preferably half beef, half pork)
3 tablespoons of butter
100 g of smoked bacon
1 medium onion
1 carrot
1 celery stalk
2 cloves of garlic
2 cups of beef broth or milk
1 tablespoon of tomato extract
salt and black pepper to taste
300g of ground beef (preferably half beef, half pork)
3 tablespoons of butter
100 g of smoked bacon
1 medium onion
1 carrot
1 celery stalk
2 cloves of garlic
2 cups of beef broth or milk
1 tablespoon of tomato extract
salt and black pepper to taste
Brown the ground beef in a pan with butter, Chop the smoked bacon, onion, celery, carrot, and garlic into small pieces
Add the browned ground beef
Simmer over low heat until the sauce thickens
Next, add 2 cups of beef broth and tomato extract
Season with salt and black pepper to taste, and simmer with the pan covered, stirring occasionally, until the sauce is well cooked
If needed, add more broth while cooking
This sauce can also be prepared with chicken broth for a richer flavor
Prepared with milk instead of broth results in a creamier ragu.
