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If you’re a big fan of Italian cuisine, than you’re probably sick of these endless recipes of the same old pasta Bolognese, which in its turn must be the most popular pasta. But this recipe for ragu Bolognese has literally nothing to do with the other recipes you’ve ever tried, as it’s authentic! Here you can see authentic recipes that are always the best ones. You will never regret making this authentic ragu Bolognese for pasta, even if you think it’s lacking some other tasty ingredients you might add. This recipe has everything to make the perfect, hearty and rich pasta sauce.
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Authentic Ragu BologneseAuthentic Ragu Bolognese

Authentic Ragu Bolognese
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Ingredients
  1. 2 tbsp olive oil
  2. 8 tbsp unsalted butter
  3. 1 cup union, chopped
  4. 1 1/3 cup celery, chopped
  5. 1 1/3 cup carrots, chopped
  6. 1 pound ground beef chuck
  7. 1/2 ground pork
  8. salt and freshly ground black pepper
  9. 2 cups whole milk
  10. 1/8 tsp grated nutmeg
  11. 2 cups dry white wine
  12. 1 (28 ounce) can crushed tomatoes, with liquid
  13. 1-1 1/2 pound spagetti or any shape pasta, dry
Instructions
  1. In a large pan with a very heavy bottom, heat the olive oil and butter over medium heat, stirring until combined. Add onion and cook, stirring occasionally, until soft, about 5 minutes.
  2. Add celery and carrot and cook for another 2 minutes, stirring well.
  3. Add ground beef and pork, 1 1/2 tsp salt and 1/2 tsp black pepper, and cook until the grounded meat is cooked through, stirring with a wooden spoon.
  4. Reduce heat to medium low and add the milk and nutmeg. Let simmer, stirring occasionally, until there almost no milk left.
  5. Add wine and continue to cook over the same heat, stirring frequently, for about 1 1/4 hours.
  6. Stir in the crushed tomatoes, and reduce the heat a bit more, to maintain a very low simmer.
  7. Cook uncovered for 3 hours, stirring a few times. If sauce is too dry, add 1/2 cup of water to keep the sauce moist. Taste for seasoning and add salt and pepper, to taste.
  8. Add remaining butter to cooked and drained pasta and toss it with the sauce. Serve immediately.
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