This is the original recipe for the legendary ragu and pasta dish named after Bologna, one of Italy’s most prestigious cities. It is so good that I left quantities for more than one person so that you will always have more to re-heat the next day.
2 tbsp. butter
2 tbsp. oil
50 gram pancetta or Parma ham or quality bacon
500 gram ground chuck beef, or half beef and half pork shoulder
500gram bottled tomato puree (passata)
1 medium onion, chopped
1 medium carrot, diced small
1 large clove garlic
1 celery stick, diced small
1-2 chicken livers chopped coarsely
1/2 glass dry white wine
1 cup full fat milk, warmed
1 cup chicken stock
Salt, pepper, pinch of nutmeg
Place a large heavy bottomed sauce pan on a high heat and add 2 tbsp. oil with 2 tbsp. butter.
Add the onions and garlic and fry until the onions are soft and their water has evaporated.
Add the diced carrots and celery to the onions and sauté over high heat until they start to brown.
Add the bacon or pancetta into the pan… mix and sauté until aromatic.
Add the liver and turn frequently as it coagulates. Use a wooden paddle to break it into tiny pieces.
Add part of the ground meat in stages to make sure the meat fries without too much liquid. Flatten the meat with your spatula and flip constantly until the meat is evenly browned.
Pour the warm milk into the ragù, Mix and bring to a boil.
Add the tomato puree
Add the chicken stock, cover and simmer for 3 to 4 hours
Ragu Bolognese IS NOT served with spaghetti; serve only with top quality Tagliatelli