Ragù alla Bolognese (Meat Pasta Sauce)
Ragù alla Bolognese is a traditional pasta sauce from the Emilia-Romagna region of Italy.
Ingredients:
- 150 grams of ground veal
- 150 grams of ground beef
- 100 grams bacon
- 60 grams butter
- 1 onion, 1 carot, 1 celery stalk
- 1/4 cup of red wine
- Tomato sauce
- 1/2 cup broth
- Milk
- Salt and pepper
Preparation:
Chop in fine pieces the onion, carrot, celery and bacon. Place everything in a saucepan, add the meats and mix well. Add the butter and cook over a slow fire, then add the wine and 1/4 cup broth. When the broth is absorbed add another 1/4 cup broth and let it evaporate. Add a bit of tomato sauce, salt and pepper. Cover the meat with a bit of boiling milk and continue cooking until it has been absorbed.
This sauce can be used on all types of pasta.
Learn more about:
The Food and Cuisine of Emilia Romagna