John Myers
Ingredients for 4 servings:
- 300 g beef from the rib
- 150 g bacon, salted and not smoked
- 50 g carrot(s)
- 50 g celery
- 30 g onion(s)
- 200 ml broth
- 20 g tomato paste, 3-fold concentrated
- ½ jar dry white wine (100-120 ml)
- 1 jar whole milk, fresh
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
Ragù classico – according to the notarial registration of the Delegation Bolognese dell’ Accademia Italiana della Cucina of 17.10.1982
Finely chop the meat, as well as the bacon and roasted vegetables. Gently melt the bacon in a 20 cm diameter clay pot. Add the roasted vegetables and sauté gently. Brown the meat in it, add the white wine and the tomato paste dissolved in the broth. Simmer everything for about 2 hours, gradually adding the milk and seasoning with salt and pepper. One of the recommended ways to do this is to heat 1 liter of whole milk, let it cool slightly, and stir in the cream that forms on top.
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