Ragù Alla Bolognese - the Authentic Recipe
- Reviews 2
Ready In: 2 hrs 30 mins
Serves: 4
Ingredients
- 300 g ground cartella beef (near stomach) or 300 g normal ground beef
- 150 g pancetta (not smoked and not bacon!!)
- 50 g carrots
- 50 g celery
- 50 g onions
- 5 tablespoons tomato concentrate
- 1⁄2 cup red wine
- 3⁄4 cup milk or 3⁄4 cup beef broth
- salt
- pepper
- 400 g tagliatelle pasta noodles (egg pasta like fettucine)
Directions
- Mince pancetta very finely or better yet grind it in a food processor.
- Cook it on med heat in a small sauce pot (big enough for all the ingredients, don't burn it!
- Finely Mince vegetables or grind in food processor.
- Add vegetables to pan, and cook until onion is transparent. mix up a bit every once in a while.
- Add ground meat.
- When you hear the little popping noise of the beef cooking and it's a bit browned, add wine and tomato sauce lengthened with a bit of broth.
- as it cooks, add a bit of the milk every once in a while or broth if you choose to use broth.
- Adjust salt and pepper to taste.
- Cook covered on low heat for about 2 hours.
- Optional: add a bit of cream at the last moment.
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