Beef and sausage bolognese ragout

Hey everyone, it's John, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Beef and sausage bolognese ragout. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Beef and sausage bolognese ragout, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef and sausage bolognese ragout delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef and sausage bolognese ragout is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef and sausage bolognese ragout estimated approx 1 hr 30 minutes.

To get started with this recipe, we have to prepare a few components. You can cook Beef and sausage bolognese ragout using 9 ingredients and 4 steps. Here is how you cook it.

A lot of bolognese recipes call for a mixture of ground beef and pork, for added flavour and contrast. That's good, but why stop there when you can swap out the pork for some beautiful Italian sausages? A pinch of fennel seed reinforces the flavour of the sausage, while red pepper provides a little vegetal unctuousness. The end result is a satisfyingly meaty sauce that's perfect for pastas, pies, stuffed peppers, or whatever other use you can think up.

Ingredients and spices that need to be Get to make Beef and sausage bolognese ragout:

1. 1 large onion, finely chopped
2. 2 tsp dried oregano
3. 1 tsp fennel seeds
4. 3 tbsp tomato paste
5. 3 cloves garlic, finely chopped
6. 1 red bell pepper, deseeded and finely chopped
7. 2 Italian sausages, about 200 g total, casings removed
8. 400 g lean ground beef
9. 1-796 ml can whole tomatoes

Instructions to make to make Beef and sausage bolognese ragout

1. Add a splash of olive oil to a large pan on medium-high heat. Add the onions and let them sweat for 2 or 3 minutes until translucent. Sprinkle in the oregano and fennel seeds, and fry another 2 or 3 minutes until fragrant.
2. Make a well in the centre of the pan and squeeze in the tomato paste. Give it a couple of minutes to fry and deepen in colour before mixing it in. Make another well and add the garlic and red pepper. Again, let if fry for a minute before stirring to combine.
3. Make as big a well in the pan as you can, then break up the sausages and drop them in. Do the same with the ground beef. Let fry for about 5 minutes to get a crust started, then mix everything together. Season with a good pinch of salt and several grinds of black pepper. Fry, stirring occasionally, until no pink remains and the meat has firmed up, about another 5 minutes. If the meat gives off excess oil (more than a few tbsps) remove it with a spoon.
4. Pour in the canned tomatoes. Then, fill up the can with cold water and add that as well. Bring the sauce to a simmer, then turn the heat down to medium-low and cook for about 1 hr until the ragout is thickened and reduced. Give it a final test for seasoning before serving.

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