Authentic Ragu alla Bolognese

Ingredients

• A very traditional recipe for Rag� alla Bolognese.
• 600gm (21 Ounces) Coarsely Ground Lean Beef
• 400gm (14 Ounces) Coarsely Ground Lean Pork
• 200gm (7 Ounces) Pancetta Diced or Chopped
• 100gm (3.5 Ounces) Chopped Onion
• 100gm (3.5 Ounces) Carrot Diced
• 100gm (3.5 Ounces) Celery Diced
• 1kg (2.2 Pounds) Peeled Canned Tomatoes (San Marzano Are Best)
• 300ml (10 Ounces) Dry White Wine
• 500ml (17 Ounces) Fresh Milk
• 3 Pieces Bay Leaves
• Salt & Pepper

To Serve

• Fresh Egg Tagliatelle
• Grated Grana Padano or Parmigiano Reggiano cheese

Directions

1. Mix together the ground meat and season with salt and pepper.
2. In a large heavy saucepan over medium heat, cook the pancetta until the fat has melted.
3. Add the chopped onion and continue to cook until it is translucent.
4. Add the carrot, celery and bay leaves and continue cooking until the vegetables begin to soften and brown.
5. Raise the heat to very high and add the ground meats, and cook stirring with a wooden spoon to break up the meat.
6. Cook until lightly browned.
7. Add the wine and cook until it has evaporated.
8. Puree the tomatoes and add to the pot reducing the heat to low.
9. Simmer until thickened for 2 hours. (If the sauce becomes too thick you can thin it with a little beef broth.)
10. Add the milk and continue to cook over low heat for another hour or two until thickened.
11. Serve on top of fresh egg tagliatelle with a sprinkle of grated cheese.