Traditional Italian Ragu alla Bolognese
Servings 6 people
Ingredients
- 2 tbsp olive oil
- 1 carrot grated
- 1 onion chopped
- 1 stick of celery sliced
- 250 g minced beef
- 250 g minced pork
- 100 g smoked bacon minced or chopped
- 200 ml red wine
- 30 ml tomato paste
- 250 ml beef broth
- 200 ml milk
- Salt & pepper
Garnish
- Parmesan grated
- Fresh pepper
Instructions
- Make sure you have onions, carrots and celery grated and chopped into small pieces.
- Take the largest pan you have and heat up olive oil on the medium heat.
- Fry vegetable until tender. Stir from time to time.
- Add minced meat (and bacon!) and wait until meat turns brown, keep on in stirring.
- Add glas of red wine and wait until it evaporates. In the mean time add a litte bit of broth to the tomato paste and mix them. Add the mixture and the rest of the broth to the meat and combine all the ingredients.
- Cook on the low heat for 1,5 hour and don't forget to stir form time to time.
- Add the glass of milk. Stir again. Cook for another 5 minutes.
- If necessary season the sauce with salt and pepper.
- This sauce does not need any other ingredients – no oregano, basil or garlic. It is perfect as it is – trust me on that!
- Garnish with parmesan and fresh pepper
- Serve the sauce hot with cooked tagliatelle, spaghetti, use it to prepare lasagna or freeze it.