Authentic ragù alla bolognese
When I think about pasta alla bolognese, the first picture that comes to my mind is the dish I used to be served at the school cafeteria. I remember how the cafeteria lady poured two big ladles of a...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Plastic spoon
- Pot
- Oven
- Plate
Ingredients
- 800 grams beef
- 300 grams pancetta
- 2 carrots
- 1 celery stalk
- 1 onion
- 400 grams diced tomatoes
- 2 tablespoons double concentrated tomato paste
- 300 milliliters beef stock
- 250 milliliters red wine
- 125 milliliters whole milk
- 4 tablespoons good quality olive oil
- 1/2 tablespoon salt
- 1 kilogram fresh pappardelle
- 80 grams pecorino romano
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