Name: Ragù alla bolognese (Bolognese meat sauce)
Yield: For 4 Helpings of Pasta
Cuisine: Bolognese
Ingredients: 30 g/1 oz/2 tbsp unsalted butter; 4 tbsp olive oil; 50 g/1¾ oz pancetta, cubed; 1 onion, finely chopped; 50 g/1¾ oz chicken livers, cleaned and cut into small pieces; 350 g/12 oz lean minced (ground) beef; 1 bay leaf; salt and freshly ground black pepper; 1 carrot, finely chopped; 250 ml/9 fl oz/1 cup red wine; 1 celery stalk, finely chopped; a grating of nutmeg; 2 tsp tomato purée (paste); 500 ml/18 fl oz/2 cups meat stock

Preparation info

For
4
Helpings of Pasta

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is the classic sauce used in Bologna for baked lasagne and for tagliatelle. You can use stock made with good-quality meat bouillon. There are as many versions of ragù as there are cooks. This recipe here contains chicken livers, one of the traditional ingredients in some provinces of Emilia, but if you don’t like them, leave them out. The important thing is that ragù should cook for a long time.