My Grandma’s Bolognese Sauce recipe, for all my friends!
Once you have had a truly good Bolognese sauce, it will become one of your go-to recipes.
Bolognese is a very versatile sauce: it can dress all shapes and sizes pasta, whether it’s over fresh tagliatelle, dried spaghetti, or baked rigatoni.
This recipe makes enough sauce to feed a hungry crowd, but it also freezes well if you’d like to enjoy it in smaller quantities.
- 500 gr. (17.63 oz) of bovine minced meat
- 300 gr (11 oz) of pork minced meat
- ½ glass of milk
- 1 glass of white wine
- 300 gr (11 oz) of tomato sauce
- 1 celery stalk
- 1 carrot
- 1 onion
- Salt and Pepper To Taste
- extra virgin olive oil
- Finely chop celery, carrot and onion.
- In a pot pour some oil and fry the celery, carrot and onion for ten minutes.
- Pour the minced meat (both of them) in the pot and let it brown for about ten minutes.
- Add the white wine and make it reduce, then add the tomato sauce.
- Cook for about 3 hours in low heat, adding water occasionally to avoid drying too much the sauce, so that it softens.
- Finally, pour the milk and mix again for a couple of minutes and your ragu will be ready.