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Tagliatelle al ragù  -  Tagliatelle in sauce Bolognese

This is my grandma's recipe for the most typical dish from Emilia-Romagna region of Italy. 
Obviously, there are many varieties when it comes to both ingredients and method when making ragù and this version of mine, to me is the only, true ragù. 
The main characteristic of my grandma's recipe is in the fact that the herbs and spices, apart from onion, are left whole and as such they give away they aromas slowly through out the whole cooking process. Yet the sauce is smooth, almost creamy in texture. 

INGREDIENTS
250 gr ground beef
250g minced pork (or sausage)
1 medium sized onion
1 carrot
1 celery
500 grams of tomato puree
1 glass. dry white wine
salt and pepper to taste
oil / lard
1 fresh chili  (addition by my 1/4 south Italian blood)

Immagine
Dice the onion finely, clean the carrot and celery and cut them both in halves. 
Heat the three fats (oil, butter and lard) in a heavy-bottomed pan and brown the onion. If you prefer "light" version, you can use just olive oil.


When onion is brown and ready, add the ground meats and salt and pepper to taste. Pan fry for about 10 minutes on medium heat, stirring in the minced and breaking it with a fork. 
Add a glass of dry white wine and let simmer uncovered until reduced. 
At this point add the tomato puree, carrot, celery and chili. 

Cover and let simmer slowly over low heat for at least 3 hours, occasionally stirring the sauce with a wooden spoon and checking it for salt and pepper. Last 30 minutes of cooking time let simmer semi-covered in order to get the perfect sauce Bolognese consistency. 

Go to additional condiments for tagliatelle
bladder campion sauce
chicken giblets sauce
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  • HOME
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    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
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