Name: Ragù Classico alla Bolognese (Classic Ragù Bolognese)
Yield: Serves 4
Cuisine: Italian
Ingredients: freshly grated Parmesan cheese, to serve; sea salt and ground black pepper; 1 celery stick, finely chopped; 1 onion, finely chopped; 115 g/4 oz chicken livers, trimmed and finely chopped; up to 175 ml/6 fl oz/¾ cup hot broth or water; 1 small truffle, cleaned and thinly sliced (optional); 115 g/4 oz beef steak, boned (rib-eye preferably); 25 ml/1½ tbsp tomato paste, diluted in 175 ml/6 fl oz/¾ cup hot water; 1 carrot, finely chopped; 90 ml/6 tbsp double/heavy or single/light cream; 115 g/4 oz prosciutto crudo; 115 g/4 oz/½ cup unsalted butter; 115 g/4 oz pork loin, boned; 300-350 g/11-12 oz tagliatelle; 50 g/2 oz pancetta or streaky/fatty bacon, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

A combination of several different kinds of meat, chopped with a heavy knife, is fundamental to this version of a classic pasta sauce, which uses only a tiny amount of tomato paste rather than canned tomatoes to give it sweetness and colour. Long cooking time over a very low heat is essential and this is one sauce that improves after being left for a day and then reheating. Serve it with tagliatelle for a truly authentic ragù alla Bolognese.