Bolognese sauce: traditional recipe (Ragù Bolognese)

Photo by Anuket

Bolognese sauce: traditional recipe (Ragù Bolognese)

Traditional recipe that it is hardly nowadays to see it in the italian kitchens because is very fat and so in the last 50yrs they opted for more lighter ingredients but I will give you the original version and post the modified one in another link.

3.30 Prep: 30 minutes Cook: 2-3 hours

Anuket

4 servings suggest servings

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Ingredients

300	grams	beef	in italian is called "cartella" literally translated "folder " is the part that separates the lungs from the ribs is very fatty
150	grams	bacon	sweet bacon
50	grams	celery stalk
50	grams	onion
5	tablespoons	tomato	Tomato sauce (passata) or TRIPLE extract
1/2	cup	white wine	or red wine
200	millilitres	milk	whole milk
1	cup	beef broth

Directions

Preparation: melt in the pan the fat of the bacon cut into cubes, and chopped with the mincing knife( mezzaluna). You add the chopped vegetables well minced with the mincing knife( mezzaluna) and let it fry within slowly, with low flame until tender. Then add the minced meat(cartella beef) and leave, stir until it "sizzles". Put in the 1 / 2 glass of wine, adding a dash of salt and black pepper, tomatoes and the broth, and allow to simmer for not less than 2 hours, adding each time milk.

Optional but recommended the addition of the cream that comes out from boiling 1liter of non pasteurized milk at end cooking

The Bolognese sauce mixed to any type of pasta (but it’s quite impossible to see it mixed with the spaghetti ), certainly the more traditional pairing is the one with the tagliatelle all'uovo (flat egg noodles) or to enriched the lasagna .