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The ingredients needed to prepare Bolognese sauce - ragù:
- Use 750 g minced beef
- Provide 200 g pancetta
- You need 2-3 pork sausages
- Take 1 tin chopped tomatoes
- Provide 50 g celery chopped thinly
- Provide 50 g carrots chopped thinly
- Prepare 50 g white onions chopped thinly
- Take Oil
- Provide 1 small glass of dry white wine
- Prepare 1/2 teaspoon sugar
- Use 1 bag cherry tomatoes (optional)
Instructions to make Bolognese sauce - ragù:
- Start by chopping the celery, onions and carrots thinly. This effort is key as you are making a pasta sauce not a stew.
- In a casserole dish add some oil and cook the pancetta so that you start the dish by giving it a lot of flavor. When they are all pink add the onions, celery and carrots. Leave it cook for 5 min, the liquid from the vegetables should keep it from sticking but if it does add a little splash of white wine.
- Add the minced beef and mix well. Remove the sausage from the skin and add that too to the pot. Stir well and when the beef looks quite cook and it start to stick add the wine and leave it to evaporate
- Add the tinned tomatoes and the cherry tomatoes (if using) and the sugar to balance the acidity of the tomatoes.
- Leave to cook with a lid over small fire for ideally 2 hours but for a minimum of at least 1 hour. Check it after 1 hour and again at 1.5 hours so ensure that it’s not sticking and if needed add some beef stock.
Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor that any cook can achieve by being car. This recipe came from the well known Simili sisters of Bologna. Tradition has it that the longer the sauce cooks, the better the flavor. Bolognese is such a classic everyday dish loved by young and old and Mary's slow-cooked sauce won't disappoint. Many locals claim that ragù from Bologna should only be served with pasta made with eggs such as tagliatelle or pappardelle, but teaming this with spaghetti is just as delicious.
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