Ragù alla Bolognese

Ragù alla Bolognese


  • Minced meat
  • Pancetta or Guanciale (for extra flavor)
  • Tomato sauce
  • Onion
  • Carrot
  • Celery
  • half glass of White wine
  • Water
  • 1 glass of milk
  • salt and pepper

To make the Bolognese sauce start with chopping onion, carrot and celery in very small pieces. Pour some oil in a pot and fry the chopped vegetables on low heat then add the Pancetta and keep frying. Add the minced meat, break it up with a wooden spoon and fry some more. Add white wine and let evaporate. When you can't smell anymore the alcohol you can add the milk and let absorb for a few minutes. Add salt and pepper. Now you can add the tomato sauce. If it looks too thick you can add half glass of water. Put on the lid, but leave a small opening for the steam. Keep cooking on low heat for at least one hour (the longer the better ;) ). Stir once in a while.

Mix the sauce with your favorite pasta and serve.

Buon appetito!


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