How to make bolognese sause?
Here you are our own recepy. Please call it RAGU’, in Italy we never call it bolognese…we don’t know why….
- 300 gr. minced veel
- 300 gr minced pork
- 3 fresh organic sausage
- 100 gr guanciale (italian bacon from Umbria, the best is from Norcia) if you have the good one (please do not use bacon). Guanciale is not necessary.
- if you have 2 very good marrow bone, ot T-bone steak bone,use it.
- 1 onion and 1 chili
- 1 carrot
- 1 clove garlic
- parsley or basil when in season
- tomato puree
- broth if you like otherwise we’ll use hot water during the cooking not to let the sause be dry 🙂 (when we cook it for 4 hours).
- olive oil, S & P
Directions: Put vegetables in a blender to chop finely, then softeeeen in olive oil in a wok or a big frying pan togehteh with some basil.
Turn heat and add all mince, stirring in until all browned. Add guanciale after chopping in blender. Roast the guanciale and trush the fat.
Than add the meat and when it turn brown add salt and pepper, than
add half glass of wine, and waith that he dry.
Than add the tomato sause.
Add hot broth as necessary or hot water and cook over low flame until rich possibly 4 hours.
Please add some basil, tyhme and natural herbs in the water for the pasta, it gives more arome to our meat ragu pasta!