Ragù Alla Bolognese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g beef from the rib
- 150 g bacon, salted and not smoked
- 50 g carrot (s)
- 50 g celery
- 30 g onion (s)
- 200 ml broth
- 20 g tomato paste, 3-fold concentrated
- 0.5 ½ glass white wine, drier (100-120 ml)
- 1 glass whole milk, fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the meat very finely, as well as finely chop the bacon and roasted vegetables individually.
- Melt the bacon gently in a clay pot 20 cm in diameter. Add the roasted vegetables and sweat gently as well. Fry the meat in it, add the white wine and the tomato paste dissolved in the broth. Let everything simmer for about 2 hours, meanwhile gradually add the milk and season with salt and pepper.
- Among other things, it is recommended to warm up 1 liter of whole milk, let it cool down a little and mix in the `skin` (cream) that forms on it.
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