Official Recipe Ragu Bolognese Bologna
This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY This RECIPE CRITERIA for a Properly Made "RAGU" (of Bologna) according to AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA) This is the renewed recipe for the real ragù alla bolognese: INGREDIENTS AND DOSES (FOR 6 PEOPLE) Coarsely ground beef: 400 g; Fresh sliced pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper. PROCEDURE In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting boa...
