Ragù alla bolognese
|Sweet bacon (not smoked (Finely diced)
|Selery (Finely diced)
|Carrots (Finely diced)
|Onions (Finely diced)
|White wine (trebbiano or soave)
|Olive oil extra virgin
|Salt and pepper
Thanks to my friend Nadir who was willing to share his Italian recipe with me.
- Melt 150 g of sweet diced pancetta (bacon) over a gentle flame in a saucepan. Add the chopped celery, carrot and onion and fry, adding three tablespoons of oil.
- Add 300 gr of minced beef and brown it, then blend it with half a glass of white wine and let it evaporate.
- Continue cooking, stirring gently, then add 300 g of tomato sauce and simmer over a low heat for about two hours, covering the saucepan with a lid. Add, if the sauce restores too much, a little of broth.
- Towards the end of cooking, taste the sauce: adjust salt and pepper and, if necessary, add a few tablespoons of milk (or sugar) to correct the acidity of the tomato.
- Meanwhile, cook the pasta in plenty of salted water (the ideal is 320 gr of tagliatelle), seasoned with Bolognese meat sauce, completed with grated Parmesan and served.
The amounts are for 4 persons, considering using the pasta on a 3 course menu. Adjust it maintaining the proportion in case you will have it as main and unique course (something between 100 and 150 gr/person)
- This sauce is also ideal to prepare in bigger quantities to store in your freezer so you can take it when you want to have a nice pasta
- If you like wild meat, replace the ground beef with ground boar or ground hare (wild rabbit)
- When you like to eat a lot of filled pasta you may want to change the milk or sugar for cream. Maintain the following ratio, when you use 300 ml tomato sauce use 100 ml of cream