Ingredients
600g of beef mince
400g of pork mince
1 onion finely chopped
1 carrot finely chopped
1 celery stick
400g canned tomatoes
30g of tomato paste, triple concentrated
300ml water (or chicken stock)
1 tsp sugar (or 150ml milk)
1 glass extra virgin olive oil
Salt to taste
Black pepper to taste
Preparation
Heat extra virgin olive oil in a large heavy pot over medium-high heat.
Add onion, carrot and celery (this time I did not have it) to make soffritto, the soul of the Ragù alla Bolognese.
Original bolognaise sauce, soffritto | Ph. FedeCortezzi
Sauté until soft, around 8-10 minutes.
Add beef and pork mince; sauté, breaking up with the back of a spoon, until browned, about 15 minutes, stirring often and scraping up browned bits.
Original bolognaise sauce | Ph. FedeCortezzi
Season with salt and pepper.
Add stock, canned tomatoes, tomato paste and sugar stir to blend.
Original bolognaise sauce | Ph. FedeCortezzi
Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld 3 to 4 hours.
Tagliatelle | Ph. FedeCortezzi
