Traditional Ragù alla Bolognese
16 ingredients · from Giovanni Siracusa
Ingredients
- as needed Dry white wine (Pinot Grigio)
- some Carrots
- some Celery
- some Onion
- a knob Butter
- 2 Bay leaves
- pinch Nutmeg
- mix of beef and pork Beef
- some Pork (Ponchetta)
- 2 heaping tablespoons Tomato paste
- about 2 cups Passata (unseasoned tomato puree)
- about 2 cups Vegetable broth
- 1 cup Warm milk
- as needed Salt
- as needed Pepper
- to taste Pasta (Tagliatelle)
Method
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Watch the original: “Traditional Ragù alla Bolognese” by Giovanni Siracusa. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
