Ragù Alla Bolognese
140g pancetta
500g beef - minced
1 onion - diced
1 carrot - diced
2 sticks celery - diced
2 cloves garlic - mashed
185ml white wine
185ml milk
0.5 nutmeg - grated
1 can tomatoes
200g pasta
Parmigiano-Reggiano - grated
parsley
500g beef - minced
1 onion - diced
1 carrot - diced
2 sticks celery - diced
2 cloves garlic - mashed
185ml white wine
185ml milk
0.5 nutmeg - grated
1 can tomatoes
200g pasta
Parmigiano-Reggiano - grated
parsley
Fry pancetta in casserole until browned.
Add beef and fry until browned.
Add onion, carrots, celery and garlic.
Add wine and bring to a fierce boil.
Add milk and nutmeg and boil until the liquid has reduced to almost nothing.
Add tomatoes.
Cover and bake at 160°C for 2hrs, topping up with water if required.
Serve with cooked pasta, Parmigiano-Reggiano and parsley.
Add beef and fry until browned.
Add onion, carrots, celery and garlic.
Add wine and bring to a fierce boil.
Add milk and nutmeg and boil until the liquid has reduced to almost nothing.
Add tomatoes.
Cover and bake at 160°C for 2hrs, topping up with water if required.
Serve with cooked pasta, Parmigiano-Reggiano and parsley.