Ragu alla Bolognese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For 4 people:
• 300 g (2/3 lb.) ground beef, preferably not too lean
• 150 g (1/3 lb.)ground pancetta (For a leaner version, substitute ground pork)
• 1 carrot (about 50 g)
• 1 celery stalk (about 50 g)
• 1 onion (about 50 g)
• ˝ c. dry red wine (for example, a dry Sangiovese)
• meat broth (to taste)
• 5 T. of tomato concentrate
• salt and pepper to taste
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Directions: |
Directions:Chop the vegetables very finely and sauté them together with the pancetta until the onion is transparent and the veggies soft. Add the ground meat and sauté until cooked through and most of the liquid from the meat has evaporated. Add the wine and let the alcohol burn off. Add a bit of meat broth and the tomato concentrate and mix. Leave it to cook on a low flame for an hour and a half. If it starts to dry out, add some broth or full fat milk. The longer you leave it to cook, the richer the flavor becomes! Serve mixed into the tagliatelle (not on top) with fresh grated Parmigiano Reggiano cheese.
Note: As in all Italian recipes, feel free to adjust to taste. Every Bolognese grandmother has her own recipe. Also great with some no-fennel italian sausage. I love red wine so I tend to add liberal amounts of it to my recipe and I’ll add more tomato and maybe even some tomato puree if I’m in the mood or want a more summery version. |
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Number Of
Servings: |
Number Of
Servings:4 |
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