How to Make The Best Ragu’ Alla Bolognese Sauce Ever

Ah! So Delicious!

Here guys I’m going to show you how to make an amazing Ragu’. Follow me and enjoy it!

Ingredients:

• 1.5lb of organic, pasture raised, hormone free Ground Beef (700g)
• 1/2lb of organic Ground Pork (300g)
• 2 organic Carrots finely chopped
• 2 organic steams of Celery chopped
• 1 organic Onion chopped
• 1 glass of Red Wine (dry and firm)
• 1 glass of Raw Milk (optional)
• 1 or 2 clove of Garlic (optional)
• Rosemary (optional)
• Nutmeg (optional)
• Tomato Paste
• 2L of Water (better if it’s filtered)
• Olive Oil
• Salt to taste
• Pepper to taste

Preparing the Ragu’ alla Bolognese:

1. Coat the bottom of a big pan with some olive oil. Turn on the flame to medium/low.
2. Add the garlic (optional) cook it alone until it changes color.
3. Add the veggies, “underfry” (soffriggere) the veggies until they turn translucent.

4.  Now add the meats, mix to break the big chunks and brown it.

5.  When you cook the meat it will lose the liquids and turn dry, at this point add the glass of red wine. Proceed to cook until the alcohol evaporates then add 1L of water.

6.  Add some tomato paste, just enough to see the mix turning red.

7.  Cook until the meat simmers again, and starts to get dry again, then add the second liter of water.

8.  Adjust with salt and pepper, and optionally you can add a spring of rosemary and sprinkle with nutmeg.

You want to slowly cook this sauce for 1 1/2 – 2 hours. At the end you could add a glass of milk to thicken.

You can store it in the fridge for 2 or 3 days, or freeze it and you’re ready to use it for lasagna or tagliatelle.

The original recipe calls for pancetta in the meats.

Now my mom’s version ☺

Ingredients:
1/2lb ground beef
1/2 lb ground pork
1 onion chopped
1 carrot chopped
1 stem of celery chopped
one glass of white wine
tomato sauce
salt
pepper

Instructions:
Underfry in olive oil the veggies in big pan, when they turn translucent add the meats and steer until the meat changes color. Add the wine, cook until the alcohol evaporates. Add the tomato sauce and add water to cover the meat. Add salt and pepper. Slowly boil the sauce for 1 1/2 – 2 hours.

Tips:
The ragu’ tastes even better the day after, so all the flavors will mix together perfectly.

Let’s go!

Have fun guys! And let me know how it goes!