Real Ragu di Bologna
Serves 1030 mins prep180 mins cook
Real ragù di Bologna differs significantly from typical bolognese sauce, especially premade versions. The recipe emphasizes using a mixture of pork and beef with a specific inclusion of fat content. It traditionally calls for milk, although some variations use red wine, depending on taste preferences. The preparation involves creating a large batch that can be frozen for future use, making it convenient for authentic Italian dishes.
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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: Stir in celery, onions, and carrots, sautéing until softened. 4: Mix in tomato paste and vegetable broth, bringing to a simmer. 5: Pour in the milk and cook over low heat for about 3 hours. 6: Season with salt to taste before serving.View original recipe