Bolognese ragù

by Filippo Trapella

: Serves6 r 60 minutes

Ingredients
Bolognese ragù 300g of beef mince, 15% fat

150g of pork mince

50g of unsalted butter

50g of onion, nely chopped

50g of carrots, nely chopped

50g of celery, nely chopped

125ml of red wine

30g of tomato paste, triple concentrated

125ml of whole milk

salt, to taste

black pepper, to taste

Method

1 Place a large thick-bottomed saucepan over a medium heat. Add the minced pork belly to the pot and cook until all the liquid from the meat has
evaporated, then add the minced beef and cook until golden, stirring frequently. Transfer the meat to a bowl and set aside

2 Add the butter to the saucepan and place over a medium heat. Add the onion, carrot and celery and cook until the onions are very soft and
translucent. Finally, add the tomato paste and sauté for 5 minutes more, stirring occasionally

3 Return the meat to the saucepan, turn up the heat and pour in the red wine. Cook over a high heat for 2 minutes, then cover the pan and turn the heat
down to low

4 Leave the ragù alla Bolognese to simmer very gently for at least 3 hours. The meat must not be excessively dry. Pour in the whole milk and cook for a
further 40 minutes just before serving

5 Ragù alla Bolognese is very tasty when just cooked, but is even better the next day. Reheat the sauce over a very low heat with a little bit of milk and
use it to season pasta or simply eat it with slices of toasted bread