Blended Ragu Bolognese with Ricotta and Gremolata
A hearty dish featuring a rich mushroom and meat sauce.
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Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Microplane
- Mixing bowl
- Wooden spoon
Ingredients
- 500g mushrooms, diced
- 500g pork and veal mince
- 2 tbsp olive oil
- 20g butter
- 1 onion, finely diced
- 1 carrot, peeled and finely diced
- 1-2 ribs celery, finely diced
- 1 cup milk
- 1 bay leaf
- 1 cup white wine
- 50g tomato paste
- 1 cup chicken or beef stock
- 1 cup passata
- Salt
- pepper
- 400g fettuccini
- ½ cup smooth ricotta
- 1 clove garlic, minced
- 1 tbsp chopped parsley
- Zest of 1 lemon
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