Ragu' alla Bolognese ( Bolognese Sauce )
The Authentic and Original Emilian recipe
Ragu' alla Bolognese the original recipe
Authentic Italian Cuisine
Pancetta finely chopped
Onion finely chopped
Carrot finely chopped
Celery stalks finely chopped
Canned peeled plum tomatoes
Dry white wine
Freshly Ground Black Pepper
Put a large saucepan on medium heat and add the butter
Add finely chopped pancetta and fry for few mins until golden.
Reduce the heat and add the onions, carrots, and celery, all finely chopped, then fry for 10 mins. Stir with a wooden spoon the vegetables often until it softens.
Increase the heat to medium-high, and add the beef and pork mince making sure to break up the mince and remove the chunks.
Cook until the liquid releases from the meat.
Add the white wine and let it evaporate ( it will take about 10 minutes ).
Meanwhile, with a blender or food processor, blend 800 gr of canned peeled plum tomatoes.
Then add the tomato sauce and the tomato paste into the saucepan.
Bring to the boil, then reduce to a very gentle simmer and cover with a lid.
Cook for at least 3 hours stirring occasionally, adding some water as needed.
Make sure that the sauce does not stick to the bottom of the pot.
Half an hour before the end, season with salt and pepper according to taste.
When the sauce is cooked add the milk, stir and turn off the heat.