Ingredients for 4 servings:
100 gr lean veal, ground
100 gr lean pork, ground
50 gr lean ham, minced
1 tbsp extra virgin olive oil
300 gr peeled tomatoes, unseeded and minced
40 gr butter
1 stick of celery, minced
1 carrot, minced
1 onion, minced
1 glass of broth
1 glass of red wine
Salt
Pepper
Ready in: about 160 minutes
100 gr lean veal, ground
100 gr lean pork, ground
50 gr lean ham, minced
1 tbsp extra virgin olive oil
300 gr peeled tomatoes, unseeded and minced
40 gr butter
1 stick of celery, minced
1 carrot, minced
1 onion, minced
1 glass of broth
1 glass of red wine
Salt
Pepper
Ready in: about 160 minutes
How to prepare the recipe: "Bolognese sauce":
Melt the butter with the oil into a pan, add the meats and ham; slightly fry at moderate heat for 15 minutes. Wet with the wine, let it evaporate, add the tomatoes, the broth, salt, pepper and cook, covered, for more than 2 hours adding, if necessary, some more broth.
The ragù should be very reduced.
Preparation time: 30 minutes
Cooking time: 130 minutes
Calories: 200 per person
Difficulty: easy
Chef’s advice
I suggest to match the sauce with Barbera dei Colli Bolognesi, Chianti Classico, Barbera d’Alba.
Melt the butter with the oil into a pan, add the meats and ham; slightly fry at moderate heat for 15 minutes. Wet with the wine, let it evaporate, add the tomatoes, the broth, salt, pepper and cook, covered, for more than 2 hours adding, if necessary, some more broth.
The ragù should be very reduced.
Preparation time: 30 minutes
Cooking time: 130 minutes
Calories: 200 per person
Difficulty: easy
Chef’s advice
I suggest to match the sauce with Barbera dei Colli Bolognesi, Chianti Classico, Barbera d’Alba.
In the picture, Bolognese sauce
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