Classic Ragù alla Bolognese
According to the Bolognese chapter of the Accademia Italiana della Cucina, the following recipe is the official one for classic ragu alla bolognese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pepper mill
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- 1 (5-oz.) piece pancetta, finely chopped
- 2 ribs celery, finely chopped
- 1 small carrot, finely chopped
- 1⁄2 small yellow onion, finely chopped
- 3⁄4 lb. ground skirt steak
- 1⁄2 cup dry white wine
- 1 tbsp. Homemade Tomato Paste
- 1 1⁄2 cups milk
- Kosher salt
- freshly ground black pepper
- 2 tbsp. heavy cream
- Homemade Tagliatelle
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