Ragù alla bolognese
Instructions
Chop onions, carrots, celery and Bacon, place in a pan with the meat and stir.
Melt the butter in a pan, pour the mixture and let it Brown.
Add the wine and let evaporate almost completely.
Combine 1/2 cup of broth and melted a style of meat extract and let reduce to moderate flame.
Add another 1/2 cup of broth and let it reduce again.
Stir a few spoonfuls of tomato sauce, hot milk and seasoned with salt and freshly ground pepper.
Bring to a simmer, stirring cooking every now and then.
Ideal for dry pasta.
Ingredients and dosing for 4 persons
- 300 g of pulp of minced beef
- 300 g of chopped pork meat
- 80 g of butter
- 3 onions
- 2 carrots
- 1 stalk of celery
- 160 g of greasy bacon
- 1 glass red wine
- 1 glass of milk
- 1 glass of broth
- Pin 1 of meat extract
- 2 tablespoons of tomato sauce
- Salt
- Black pepper