Ragù alla Bolognese
Directions
- 1Chop onion, carrots, and celery.
- 2Put olive oil in a pot.
- 3Add the chopped vegetables.
- 4Let them fry for about 10 minutes.
- 5Add the ground meat (70% beef, 30% pork).
- 6Add a little bit of white wine.
- 7Add a splash of milk.
- 8Add some tomato passata.
- 9Add salt and pepper.
- 10Mix it and let it cook for at least 2 hours.
- 11Add the sauce to the cooked tagliatelle pasta.
- 12Plate it.
- 13Add a bit of extra sauce on top.
- 14Top it up with Parmigiano.
- 15Finish it off with basil.
Ingredients
- 1 onion
- 3 carrots
- 2 stalks celery
- some olive oil
- 70 % beef
- 30 % pork
- a little bit white wine
- a splash milk
- some tomato passata
- some salt
- some pepper
- some Parmigiano
- some basil
- 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.
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