Bolognese ragù is one of the simplest dishes to make, but you still have to follow a few rules. When I say "REAL" recipe it's in relation to the preparation. Because in Italy each household has its own recipe. At home we add pancetta, beef and pork. This is THE family recipe that we have had for generations. Some don't add pork, some even add liver, some white wine instead of red, some families add broth. All will taste good in the end (despite these small differences) because the rules are respected: a precise order, slow cooking, accompaniment, etc. Good tasting !
Ingredients :
70g carrot
70 g celery stalks (2 stalks)
1 onion
1 sprig of rosemary (or bay leaf)
6 tablespoons of olive oil
120 g pancetta
600g ground beef
250g minced pork
125 ml red (or white) wine 1/2 cup
700 ml passata (tomato coulis)
100ml milk
Pepper and salt
1 - The meat should not be lean. We don't want the meat to be dry.
2 - Why simmer for 3 hours? It is absolutely necessary in order to allow time for the flavors to combine and obtain this consistency of the dish so perfect! This is also why we make a large quantity (for the days after).
3 - Bolognese ragù is eaten with homemade tagliatelle if possible (al dente pasta), we want something light in the stomach, not overcooked pasta that will weigh your stomach down. Or purchased rigatoni, quality for example. It can also be used for lasagna.
