Name: Il Ragu alla Bolognese (Slow-Cooked Bolognese Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small truffle, cleaned and sliced thin, optional; 4 oz chicken livers, washed, trimmed, and chopped fine; sea salt and freshly ground black pepper; 2 oz pancetta or bacon, chopped fine; 4 oz pork loin, boned; 1 celery stalk, finely chopped; 4 oz beef steak, boned; 6 tablespoons heavy or light cream; 14 oz tagliatelle or other fresh pasta of your choice; 4 oz prosciutto crudo; 1 heaping tablespoon tomato paste diluted with 1 glass hot water; 1½ ladles hot broth or water; 1 onion, chopped fine; 1 carrot, chopped fine; 4 tablespoons unsalted butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

This slow-cooked sauce is a very long way from the ground beef and canned tomato version that we have somehow grown to know by the same name! Note the quantity of tomato paste used in comparison to the huge quantity of meat. Incidentally, to achieve the right texture, it is essential to chop the meat by hand and not in a food processor.

Ingredients

4 oz pork loin, boned
4 oz beef steak, boned
4 oz

Method

Using a heavy cook’s knife, finely chop the pork loin, beef, steak, and prosciutto crudo.
Melt half the butter in a large skillet. Add the carrot, celery, onion, and pancetta or bacon and fry for 5 to 6 minutes, stirring. Add the chopped meats and stir together to seal all over.
Add the diluted tomato paste. Season with salt and pepper to taste. Stir