I thought it time to post the authentic ragu alla Bolognese? so many recipes claiming to be the “real” thing. My choice is Anna del Conte. She uses stewing steak and Pork, and interestingly no garlic. If it’s good enough for Nigella, it’s good enough for me.
No bottles were opened in the making of this sauce!
INGREDIENTS
Makes: enough for 4 helpings of pasta
50 gr unsalted butter
2 tablespoons olive oil
100 gr unsmoked pancetta (finely chopped)
1 small onion (very finely chopped)
1 small carrot (very finely chopped)
1 small stalk celery (very finely chopped)
200 gr lean braising steak (minced)
200 gr minced pork
200 ml red wine
2 tablespoons tomato puree
100 mk hot chicken stock or meat stock
a grating of nutmeg
salt
freshly ground black pepper
75 ml full-fat milk
METHOD
Heat the butter, oil and unsmoked pancetta in a deep, heavy-bottomed saucepan and cook gently for 2-3 minutes. Add the onion, carrot and celery and cook over a medium heat until the vegetables are soft, stirring frequently.
Add the beef and pork and cook until the meat has lost its raw colour. Pour in the wine and boil briskly for 2-3 minutes, until the liquid has almost evaporated.
Add the tomato puree, diluted with hot meat stock or chicken stock, season with nutmeg, salt and pepper and cook for 5 minutes, stirring frequently.
Meanwhile, bring the milk to simmering point in a separate small pan. Pour the milk over the meat (the liquid should just come level with it) and stir thoroughly. Cook, uncovered, over the lowest heat for at least 2 hours.
The ragu should not boil, but just break a few bubbles on the surface.
Stir occasionally during cooking and taste and adjust the seasoning at the end.
Original recipe Anna del Conte. Gastronomy Of Italy
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