Ragù alla bolognese
Ingredients
- ideally you want equal quantities of onion, carrot and celery
- 1 large onion, finely chopped
- celery sticks, finely chopped
- carrot, finely chopped
- 40g butter or 3 Tbsp olive oil
- 1kg minced bean/pork - I use 500g beef and 500g half om half (equal chastity of beef and pork), i.e. 3:1 beef to pork
- ½ bottle dry white wine
- 100ml milk optional
- grated nutmeg, pepper and salt
- 400g tinned italian tomatoes - I use polpa
Method
- In a large heavy pan heat the oil or butter. Put in the chopped onion and sweat till tanslucent, add the celery and carrot and cook another 2 minutes.
- Raise heat and add the minced meat, add salt, and cook only until it has lost its raw red colour, breaking the meat up. Add the wine and reduce till nearly dry.
- Turn down heat and add milk, grated nutmeg and pepper. Stir frequently.
- When the milk has evaporated and the tomatoes and stir thoroughly. Reduce heat to the lowest possible and cook for at least 4 hours. You want it to just occasionally bubble, not to be boiling or really simmering. Add water if it dries out too much.
The Classic Italian Cookbook Marcella Hazan
argue
italian
Bolognese sauce