Ragù alla Bolognese

Name: Ragù alla Bolognese
Prep time: 20 min
Cook time: 140 min
Yield: 4
Cuisine: Czech
Ingredients: 300 g beef shin (adult beef breast, hand-chopped); 150 g fresh pork belly (pancetta); 50 g carrot; 50 g celery rib; 50 g yellow onion; 150 ml dry red wine (about half a glass); 300 g tomato passata; 200 ml hot vegetable stock; 40 ml whole milk (optional, to mellow acidity); 3 tbsp extra-virgin olive oil; fine salt to taste; black pepper to taste

Credits: Image generated with AI technology

Description

The quintessential Emilian meat sauce, officially deposited at the Italian Academy of Cuisine in 2009: a soffritto, minced beef and tomato simmering for two hours.

Cook time

140 min

Servings

Difficulty

Medium

Total time

160 min

Times are estimates. Active and total time may overlap during cooking.

Tags:

italian sauce classic bologna slow-cooking

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