Ragù di Bologna

Name: Ragù di Bologna
Cuisine: Italian
Ingredients: splash olive oil; 2 cups vegetable broth; 300 g pancetta; 700 g ground beef; 100 g tomato paste; 3 celery; 0.75 onions; 0.66 carrots; 1 L milk; taste salt

Serves 1

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Ragù di Bologna

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Serves 1

Directions

1Finely dice the pancetta.
2Heat a pan over medium and toss pancetta in until it's got a golden edge.
3Chop celery, onions, and carrots, then send them into the pan.
4Cook on high for 5 minutes saute shrinking veggies down.
5Add ground beef and stir it until it shifts from pink to a beautiful brown.
6Mix in tomato paste and vegetable broth.
7Fluid with milk until it just covers everything.
8Keep the heat up until the milk begins to take on a translucent watery appearance.
9Turn the heat down to low and let it simmer softly for 3 hours, giving it a stir now and then to keep it smooth.
10Take a piece of bread and taste it.

Ingredients

splash olive oil
2 cups vegetable broth
300 g pancetta
700 g ground beef
100 g tomato paste
3 celery
0.75 onions
0.66 carrots
1 L milk
taste salt

Equipment

knifecutting boardpanwooden spoon

Tips

Swap pancetta for fatty ground pork if you cannot find it.

Ragù di Bologna

Serves 1

instagram.com

Ragù di Bologna

instagram.com

Serves 1

Directions

1Finely dice the pancetta.
2Heat a pan over medium and toss pancetta in until it's got a golden edge.
3Chop celery, onions, and carrots, then send them into the pan.
4Cook on high for 5 minutes saute shrinking veggies down.
5Add ground beef and stir it until it shifts from pink to a beautiful brown.
6Mix in tomato paste and vegetable broth.
7Fluid with milk until it just covers everything.
8Keep the heat up until the milk begins to take on a translucent watery appearance.
9Turn the heat down to low and let it simmer softly for 3 hours, giving it a stir now and then to keep it smooth.
10Take a piece of bread and taste it.