Ragu alla Bolognese

  • Bolognese400 grams fresh tagliatelle or fettucine
  • 300 grams minced beef
  • 150 grams pancetta — fine mince
  • 50 grams carrot — fine mince
  • 50 grams celery — fine mince
  • 50 grams onion — fine mince
  • 30 grams triple concentrated tomato puree (if using double concentrated, increase the quantity by about a third)
  • 1/2 glass red or white wine
  • 180 ml fresh milk
  • olive oil
  • salt and pepper
  1. Fry the pancetta gently in a little olive oil until it starts to release its fat. Be careful not to burn.
  2. Add the vegetables and fry until the onions are transparent, stirring from time to time.
  3. Add the beef and cook until it is lightly browned. When it starts to make popping noises, it’s done.
  4. Add the tomato puree and the wine and mix well.
  5. Add the milk, little by little until it is completely absorbed.
  6. Season with salt and pepper, cover and cook very slowly for 3 to 4 hours.
  7. Stir occasionally and if it looks like drying out, add a little more milk.
  8. Serve with Fettuccine or Tagliatelle.
  9. Serve with Parmesan cheese on the side. Alternatively toss the pasta first in a little butter and then in Parmesan before adding the meat sauce.
  • Variation: Add Porcini mushrooms.
Tagged with: ,
Posted in Food, Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this site and receive notifications of new posts by email.

Join 195 other followers

Categories
Flickr Photos
Martin Scorsese

Alfred Hitchcock

Crater Lake

More Photos
Archives
Colophon
wordpress com stats plugin
%d bloggers like this: