Ragù di Bologna
Serves 830 mins prep180 mins cook
Ragù di Bologna, an authentic Italian sauce, is rich and flavorful, traditionally made with a blend of meats and milk. This version encourages you to slow-cook the sauce for depth, and you can freeze extra batches for future meals. Key discussions revolve around the choice of fat and whether to use milk or red wine, depending on your preference.
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What you need
Instructions
1: Heat olive oil in a large pan. 2: Add pancetta and ground beef, cooking until browned. 3: Incorporate celery, onions, and carrots, sautéing until softened. 4: Stir in tomato paste and vegetable broth, and bring to a simmer. 5: Add milk gradually, stirring to incorporate. 6: Reduce heat and let the sauce simmer for about 3 hours. 7: Season with salt to taste before serving.View original recipe