Ragù alla Bolognese

200 mins
Serves 1
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Directions

  1. 1Chop onion, carrots, and celery.
  2. 2Chop onion, carrots, and celery.
  3. 3Chop onion, carrots, and celery.
  4. 4Put olive oil in a pot.
  5. 5Put olive oil in a pot.
  6. 6Put olive oil in a pot.
  7. 7Add the chopped vegetables.
  8. 8Add the chopped vegetables.
  9. 9Add the chopped vegetables.
  10. 10Let them fry for about 10 minutes.
  11. 11Let them fry for about 10 minutes.
  12. 12Let them fry for about 10 minutes.
  13. 13Add the ground meat (70% beef, 30% pork).
  14. 14Add the ground meat (70% beef, 30% pork).
  15. 15Add the ground meat (70% beef, 30% pork).
  16. 16Add a little bit of white wine.
  17. 17Add a little bit of white wine.
  18. 18Add a little bit of white wine.
  19. 19Add a splash of milk.
  20. 20Add a splash of milk.
  21. 21Add a splash of milk.
  22. 22Add some tomato passata.
  23. 23Add some tomato passata.
  24. 24Add some tomato passata.
  25. 25Add salt and pepper.
  26. 26Add salt and pepper.
  27. 27Add salt and pepper.
  28. 28Mix it and let it cook for at least 2 hours.
  29. 29Mix it and let it cook for at least 2 hours.
  30. 30Mix it and let it cook for at least 2 hours.
  31. 31Add the sauce to the cooked tagliatelle pasta.
  32. 32Add the sauce to the cooked tagliatelle pasta.
  33. 33Add the sauce to the cooked tagliatelle pasta.
  34. 34Plate it.
  35. 35Plate it.
  36. 36Plate it.
  37. 37Add a bit of extra sauce on top.
  38. 38Add a bit of extra sauce on top.
  39. 39Add a bit of extra sauce on top.
  40. 40Top it up with Parmigiano.
  41. 41Top it up with Parmigiano.
  42. 42Top it up with Parmigiano.
  43. 43Finish it off with basil.
  44. 44Finish it off with basil.
  45. 45Finish it off with basil.

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 2 stalks celery
  • 2 stalks celery
  • 2 stalks celery
  • some olive oil
  • some olive oil
  • some olive oil
  • 70 % beef
  • 70 % beef
  • 70 % beef
  • 30 % pork
  • 30 % pork
  • 30 % pork
  • a little bit white wine
  • a little bit white wine
  • a little bit white wine
  • a splash milk
  • a splash milk
  • a splash milk
  • some tomato passata
  • some tomato passata
  • some tomato passata
  • some salt
  • some salt
  • some salt
  • some pepper
  • some pepper
  • some pepper
  • some Parmigiano
  • some Parmigiano
  • some Parmigiano
  • some basil
  • some basil
  • some basil
  • some tagliatelle pasta
  • some tagliatelle pasta
  • some tagliatelle pasta

Equipment

potstove

Tips

  • In Italy, thicker pasta is used for Bolognese because it sticks better and brings out the flavors much more than spaghetti.