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Ragu alla Bolognese
2 tablespoons olive oil
15g (1/2 oz) butter
1 medium-sized onion, chopped
175g (6 oz) lean minced/ ground beef
120g (4 oz) lean minced/ ground pork or turkey
60g (2 oz) pancetta or chicken livers, chopped
5 tablespoons dry red or white wine
1 tablespoon tomato purée
250ml (9 fl oz) tomato pulp or passata
salt and freshly ground black pepper
500g (1lb 2oz) spaghetti or tagliatelle
Heat the oil and butter in a pan and gently fry the chopped onion. When the onion begins to soften add the pancetta or chicken livers and fry for a minute or two longer. Add all the meat and fry until golden brown. Pour in the wine and boil rapidly to evaporate. Then add the tomato purée and tomato pulp/passata. Season to taste, cover the pan and simmer for at least two hours stirring from time to time.
Cook the pasta in plenty of boiling salted water until al dente, then drain and mix with the sauce.
Freshly grated parmesan cheese may be served with this dish, but many people prefer it without.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
