Traditional Ragù Alla Bolognese
This rich and flavorful Ragù Alla Bolognese is of the word famous Italian meat sauces.
½ - 2
white or red dry wine
pepper to taste
Extra virgin olive oil
Start by washing and peeling the vegetables. With a sharp knife dice onion, carrot and celery.
You can also chop them roughly and pulse in a food processor until finely chopped.
In a large skillet pan add extra virgin olive oil, chopped onions, carrots and celery.
Let cook on medium heat for a few minutes.
Add ground meat, stir continuously to break any large pieces. Once meat changed the color add wine. Let simmer until wine is completely evaporated.
Add salt, pepper to taste.
Give a nice stir and add tomato passata. Reduce the heat and let simmer for 40-6- minutes covered with a lid.
Check on the sauce from time to time. Stir and add some water if it starts to become too dry.
Once the sauce is almost ready, add milk and leave it to simmer under a cover for another few minutes.
Ragu alla Bolognese freezes very well. Devide it in smaller portions so you can use a portion at your convenience.
Traditional Ragù Alla Bolognese https://www.italianrecipebook.com/ragu-bolognese/