John Myers
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Ragù Bolognese with Tagliatelle
The perfect ragù bolognese with tagliatelle recipe with a picture and simple step-by-step instructions.
Alleged original:
- 900 g Beef
- 400 g Pancetta belly bacon
- 150 g Carrots
- 150 g Celery
- 150 g Onions
- 2 Cans Chopped tomato preserve
- Olive oil
- 300 ml Red wine
- 300 ml White wine
- 300 ml Vegetable broth
- 300 ml Whole milk
- Salt and pepper
Modification:
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- Fresh basil
- 2 tbsp Tomato paste
- 1 tbsp Vinegar
- 1 pinch Sugar
- Freshly grated Parmesan
- Coarsely grind the beef and bacon. Peel and finely dice the carrot, celery and onion.
- Heat the olive oil in a pan, fry the minced meat with bacon, remove. Then roast the celery, onion and carrot in it, then add the minced meat again and deglaze with wine, stir well. When the wine has evaporated add tomatoes and stock and stir well! Now simmer everything gently for 2-3 hours! The longer the better! Then add milk to soften the acidity of the tomatoes!
- I left out the milk and added vinegar and sugar! We like the sour! Cook tagliatelle on the side, for example! Note: thick sauces do not adhere well to spaghetti. The ragù is traditionally served with tagliatelle.
- I have now seasoned the ragu with tomato pulp, seasoned salt and garlic pepper! There was also fresh basil, freshly grated Parmesan and lettuce!
My seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
ANNOTATION:
- As I said, the list of ingredients above is the alleged original! Below are the ingredients that I used later, so the modification!
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