tasty recipes
Ragu alla Bolognese

Chili from Bologna
  • 600 g ground beef
  • 100 g carrot
  • 100 g white onion
  • 100 g celery
  • 300 g pancetta
  • 600 g tomato paste
  • 200 ml red wine
  • 1-2 L vegetable broth

Finely chop carrot, celery, and onion.

It's a soffritto.

Roughly chop pancetta.

Sautée pancetta 2-3 minutes on medium heat in large pot.

Add soffritto, fry 5-6 minutes.

Add ground beef, stir occassionally until browned.

Add red wine, bring to boil, and stir to deglaze pan.

Add tomato purée.

Add about a quarter of the broth.

Cover with lid slightly open, simmer for 3-6 hours.

Add broth as needed to maintain appropriate thickness.

Salt and pepper to taste.

Server over pasta, optionally grating parmigiano reggiano on top.