RAGU BOLOGNESE

Serve 4-6 persons
Cooking time: 45 minutes



The basic recipe originated in Bologna, as its name indicates. Here, the sauce is cooked with a mixture of chicken liver and ground meat. But pasta bologna can of course be cooked without liver and made, for example, with ground beef. Other cooks leave out the celery and thicken the sauce with cream.
When all is said and done, the main rule with this dish is: prepare it whichever way you prefer! Or rather; if it tastes good, that is the way to cook it!

INGREDIENTS:
1 onion
1 carrot
1 stick celery
50 g pancetta or streaky bacon
2 tbsp olive oil
400 g mixed ground meat (beef/pork)
125 ml dry white wine
125 ml meat stock
500 g skinned tomatoes
Salt
Freshly ground pepper

HOW TO MAKE:
1. First peel the onion, carrot and celery, then wash and dice. Cut the pancetta into small cubes.
2. Sauté the vegetables lightly in the heated oil. Add the pancetta and fry until glazed.
3. Add the ground meat. Stirring and turning constantly, fry until it disintegrated into little pieces.
4. Add wine, stock and tomatoes, season to taste, cover, and allow to simmer for about 30 minutes.

COOKING TIPS:
The savor of a ragú bolognese can be enhanced by fresh herbs, for example a spring of rosemary, added to the mixture as it simmers.