Bolognese Ragout
Ingredients:
- Mixed minced meat (beef and pork, 500g)
- Onion (1, finely chopped)
- Celery (2 stalks, finely chopped)
- Carrot (1, finely chopped)
- Tomato concentrate (2 tablespoons)
- Red wine (1/2 glass)
- Whole milk (1/2 cup)
- Meat broth (1/2 cup)
- Tomato puree (400g)
- Autori di Gusto extra virgin olive oil (3 tablespoons)
- Salt and pepper to taste.
Instructions:
- In a large pot, heat Autori di Gusto Olive Oil and sauté the onion, celery and carrot until soft.
- Add the ground meat and brown it until it turns a golden color.
- Add the tomato paste and mix well.
- Pour in the red wine and let it evaporate.
- Add the milk and let it absorb completely.
- Add the meat stock and let it absorb.
- Finally, add tomato puree, salt and pepper. Stir well and bring the ragout to a boil.
- Reduce the heat to low, cover the pot and simmer for at least 2 hours, stirring occasionally.
- Adjust salt and pepper according to personal taste.
Ragù alla Bolognese, enriched with Autori di Gusto’s Olive Oil, is a celebration of traditional Italian flavors. Serve it with your favorite pasta and enjoy a taste of home in every bite.
These recipes, representative of different Italian regions, carry with them the richness of the country’s culinary traditions. I hope these suggestions inspire you to further explore the fascinating world of Italian cuisine. Enjoy your meal!