Authentic Ragù alla Bolognese RECIPE AND HISTORY

Step 1

First, place a tick-bottomed heavy pot over medium heat. When the bottom is hot, pour the ground pork belly and stir-fry until all the liquid inside the meat is evaporated.

Step 2

Now, pour the grounded beef and cook until golden brown. Finally, pour the meat into a bowl and put aside, covered.

Step 3

In the same pot add the butter and let it melt over low heat.

Step 4

After that, add onions, carrots, and celery, all finely minced. Sautè over medium heat, stirring occasionally until all the vegetables are very tender and translucent.

Step 5

Finally, add the tomato paste and stir-fry 5 minutes more.

Step 6

When the vegetables are well cooked, add the meat previously seared. Raise the flame on high and pour the wine stirring frequently for a couple of mins.

Step 7

Finally, turn the heat down to low and cover the pot with a lid. Cook very slow for at least 3 hours, stirring occasionally.

Step 8

The ragù alla Bolognese have to simmer very gently all the cooking time. Add beef stock only if necessary.

Step 9

After at least 3 hours, when the ragù alla Bolognese is well done, pour the whole milk warmed and stir well.

Step 10

Cook 40 minutes more, stirring occasionally.

Step 11

Salt and pepper the ragù alla Bolognese just a few minutes before ready.