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| AUTHÊNTIC RAGÙ ALLA BOLOGNÊSÊ RÊCIPÊ AND HISTORY |
INGRÊDIÊNTS
- 11 oz (300 g) ground bêêf, 85% lêan
- 5.5 oz (150 g) ground pork bêlly
- ⅓ cup (50 g) yêllow onion
- ⅓ cup (50 g) carrot
- ⅓ cup (50 g) cêlêry
- 2 tbsp (30 g) doublê concêntratêd tomato pastê
- ½ glass rêd winê
- 3.5 tbsp (50 g) unsaltêd buttêr
- ½ glass wholê milk
- to tastê black pêppêr
- to tastê tablê salt
INSTRUCTIONS
- First, placê a tick-bottomêd hêavy pot ovêr mêdium hêat. Whên thê bottom is hot, pour thê ground pork bêlly and stir-fry until all thê liquid insidê thê mêat is êvaporatêd.
- Now, pour thê groundêd bêêf and cook until goldên brown. Finally, pour thê mêat into a bowl and put asidê, covêrêd.
- In thê samê pot add thê buttêr and lêt it mêlt ovêr low hêat. Aftêr that, add onions, carrots, and cêlêry, all finêly mincêd.
- Sautè ovêr mêdium hêat, stirring occasionally until all thê vêgêtablês arê vêry têndêr and translucênt. Finally, add thê tomato pastê and stir-fry 5 minutês morê.
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