I hope that I’ve translated all the recipe and the ingredients well! 😀 I’m not a chef! I just love eat!
RAGU’ alla Bolognese
- Meat Stock
minced meat 250 gr
minced meat (thigh) 250 gr
fresh whole milk 1 glass
- Olive oil
extravirgin 3 spoon
grounded, how much you like
tomatoe paste30 gr
red 1 Glass
The first step fot the preparation of this sauce is to peel the onion and the carrot, after this you have to remove clean the celery and chop them finely. (1-2).
In a high pot, put the olive oil and the butter (3),
then, when the butter is melted, add the chopped vegetables (4) the you prepared and make them cook a little mixing togheter.
At the same time, grind the baconand add it to the minced beef meat (5); put all of this in the pot (6).
Let them fry until the meat has been coocked brown, blending sometimes (7). Add the red wine (8) and let it steam a little, afte which choose the tomatoe paste and wait the it has melted in a meat stock (9).
Add the meat stock with tomatoes paste to the beef (10); mixing, add salt and leave it coocking for one hour and an half (low flame), adding when it need and not too much, the rest of the meat stock (11) and the milk at the end (12).
When RAGU’ will be ready, adding salt and pepper if you think that is good and enjoy it!
The best PASTA for this kind of sauce are noodles and if you like also with parmesan.
e unitelo alla carne (10); mescolate, salate e lasciate cuocere il ragù per circa un’ora e mezza a fuoco lento, aggiungendo, ogni qualvolta serva e poco alla volta, il brodo residuo (11) e poi, infine, il latte (12). Quando il ragù sarà pronto, aggiustate di sale e pepate a piacere.