Ragù needs to cook in tomato sauce over a low flame and for a long time. Here is the Bolognese version of one of the most beloved Italian sauces in the world.
Doses
To prepare 10 portions of sauce we used: 11 oz. ground beef, 11 oz. tomato purée, 5 oz. pancetta, 2 oz. celery, 2 oz. carrots, 1 oz. onion, 1/2 cup dry white wine, 1/2 cup milk, vegetable broth, butter, salt and pepper.
The classic cut of meat for the ground beef is skirt steak. It can be replaced with belly, shoulder or neck. The classic pasta pairing for bolognese ragù is tagliatelle. When mixed with bechamel sauce, it becomes the main ingredient in lasagna. It should also be tried as an appetizer on toasted bread or polenta.
The original recipe
Slice the pancetta into cubes.
Clean the vegetables and slice them into sticks, and then into tiny cubes.
Sauté the pancetta in a saucepan until the fat begins to melt.
Add the vegetables and let them sweat over low heat with some butter.
Add the ground beef, mix well and brown.
When it starts to sizzle, add the wine and let it evaporate.
Add the tomato purée, cover the pan with a lid and cook over low heat for at least two hours, basting occasionally with one ladle of broth.
Soften the ragù with the milk, add salt and pepper and let the flavors mix for another five minutes.