Region: Emilia Romagna

Ragù Bolognese: Traditional Recipe from Emilia Romagna





Serves 4

300 g minced beef

300 g minced pork

80 g butter

3 onions

2 carrots

1 stalk celery

160 g streaky bacon

1 glass red wine

1 glass milk

1 glass vegetable stock

2 tbsp passata


black pepper




Dice the onions, carrots, celery and bacon, and combine with the minced meat and stir.

Melt the butter in a pan, add the meat mixture and brown. Add the wine and allow it to evaporate almost completely.

Add half a glass of vegetable stock and allow it to reduce over a medium heat.

Add the rest of the vegetable stock and allow it to reduce again.

Add the passata and hot milk, and salt and fresh pepper to taste.

Simmer, stirring occasionally, for 30-45 minutes.



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