Ragù alla Bolognese (Bolognese Sauce)
Prepare the soffritto (sautéed vegetables) you just need carrots, celery and onion (or shallot)
1
Use the most tender part of the celery and then remove the tops in both edges
2
Chop the celery
3
Chop the onion or shallots
4
And chop the carrots
5
Add the olive oil, the trick to prepare a good soffritto is to have homogeneous colours in the pot.
6
Also add a chop garlic's clove
7
Cut the lemon peel and put it in the water with baking soda (to disinfect it), or use a bio lemon
8
Start frying the vegetables
9
Add 200g minced pork and 500g minced beef
10
Add the lemon peel, sage, thyme, rosemary and bay leaf
11
Add white wine (you can use the red one if you prefer)
12
Let it cook on high heat
13
After 5 minutes... (Cook the meat until the wine is completely evaporated)
14
Before add the Passata, remove all the herbs and lemon peel
15
Add 700ml of Passata (tomatoes sauce)
16
Add around 300ml of water, add the water in the bottle that you can use all the sauce inside
17
Add a pinch of sugar, this eliminates the acidity in the sauce. Cook the sauce on low eat.
18
After an hour... add salt, pepper, chillies, whole cloves and ground nutmeg
19
Add the spices after an hour gives to the sauce time to absorb all the flavours of the meat
20
After 2 hours is ready... remember to cook the sauce on low eat for at least 2 hours
21