Bolognese sauce: traditional recipe  (Ragù Bolognese)
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Bolognese sauce: traditional recipe (Ragù Bolognese)

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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.

Time to Prepare this Recipe 3.30 Prep: 30 minutes Cook: 2-3 hours
# of servings this recipe makes 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 .

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