Ragù Alla Bolognese (bolognese meat sauce) – Emilia Romagna

Name: Ragù Alla Bolognese (bolognese meat sauce) – Emilia Romagna
Ingredients: 1 onion , peeled and finely chopped; 1 carrot , washed, peeled, ends cut, and finely chopped; 1 rib of celery , washed, ends cut, and finely chopped; 50 grams pancetta; 50 grams of butter; 300 grams of lean beef (such as flank or arm clod), finely diced (can replace some of the beef with a mixture of veal , fresh sausage , and/or pork); 100 grams prosciutto; 180 mls red wine; 200 mls tomato puree (passata); 2-4 cups meat broth or water; 100 grams chicken livers, finely chopped; 120 mls milk or cream

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Discover the traditional Ragù Alla Bolognese from Emilia Romagna—perfect for pasta or lasagna. Made with slow-cooked meats, vegetables, and red wine, this classic sauce is loved by all ages....

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Ingredients

1 onion , peeled and finely chopped
1 carrot , washed, peeled, ends cut, and finely chopped
1 rib of celery , washed, ends cut, and finely chopped
50 grams pancetta
50 grams of butter
300 grams of lean beef (such as flank or arm clod), finely diced (can replace some of the beef with a mixture of veal , fresh sausage , and/or pork)
100 grams prosciutto
180 mls red wine
200 mls tomato puree (passata)
2-4 cups meat broth or water
100 grams chicken livers, finely chopped
120 mls milk or cream