How to Make Ravioli Bolognese Like a Michelin-Starred Chef

Ingredients

• 500 g neck of beef
• 220 g beef tip
• 150 g cleaned onion
• 150 g cleaned carrots
• 100 g beef cheek
• 100 g cleaned celery
• 60 g extra virgin olive oil
• 35 g tomato paste
• 20 g brown sugar
• 15 g salt
• 2 cloves of garlic
• 2 bottles (700 g each) of Alajmo tomato sauce
• 250 g milk
• 90 g extra-virgin olive oil
• 90 g flour
• 80 g ricotta
• 20 g Parmesan cheese DOP
• 5 g salt
• 200 g basil leaves
• 30 g Parmesan cheese DOP
• 175 flour
• 150 g pasteurized egg yolks
• 75 g durum wheat semolina
• 150 g tomato sauce (from the total)
• 40 g mozzarella