Ragu_alla_bolognese.md

Bolognese sauce (ragù) for pasta or lasagna (for about 6 people)

Ingredients

• 600 g canned tomatoes (good quality) or tomato sauce (passato)
• or alternatively, 30g double concentrated tomato paste
• 300 g of ground beef or veal, or pork and beef mixture)
• 130 g of sausage meat from the butcher, or ground pork loin)
• 50 g long diced pancetta (or good quality bacon)
• 50 g butter
• 1 diced carrot
• 1 stalk of diced celery
• 1 yellow onion, thinly sliced
• 1 glass of red wine
• 1 glass of fresh whole milk
• 2 bay leaves, salt and pepper

Instructions

1. Prepare the day before or several hours in advance. In a saucepan, brown in the butter onion with carrot and celery until just barely brown. Add the pancetta or bacon and brown, then add the minced meat and sausage meat. Mix and cook for a few minutes to lightly brown them.
2. Pour in the red wine, allow to evaporate then pour in the milk and mix for a few minutes (you can also alternately pour in the milk at the end of cooking). Finally, pour in the tomato sauce, add the bay leaf and barely salt. Simmer over medium-low heat for about two hours. The meat must have absorbed the sauce while still remaining saucy ;-).
3. Adjust the seasoning, pepper and remove the bay leaf. Let stand at least 6 hours before enjoy with fresh egg pasta such as pappardelle or short-style pasta and of course lasagna the bolognese. Serve with grated Parmesan cheese.