Italian stew
6 servings
300 minutes
Italian ragù is a dish that embodies the soul of Italian cuisine. Its history roots in the traditions of the Emilia-Romagna region, where it is known as Bolognese sauce. The rich and intense flavor is achieved through a combination of two types of meat, slow simmering, and the use of tomato paste. Onions, celery, and carrots add depth to the dish, while bacon provides a light smoky note. The use of milk softens the acidity of the tomatoes, making the flavor rounder. This ragù pairs perfectly with pasta like tagliatelle and serves as a base for many classic Italian dishes. It is ideal for both cozy family dinners and festive gatherings, filling the home with the aroma of warm Italian traditions.
1
Chop the bacon finely. Pour a little oil into the pan and fry the bacon with salt and black pepper.
- Bacon: 100 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Then add finely chopped onion, celery, and carrot to the pan (all chopped by hand). Reduce the heat and simmer until almost done.
- Onion: 1 piece
- Celery stalk: 1 piece
- Carrot: 1 piece
3
Add the pork mince and continue to simmer on low heat. When the pork mince is ready, add the beef mince and continue cooking on low heat.
- Minced pork: 200 g
- Ground beef: 300 g
4
Add half a glass of whole milk. Let it cook until the liquid is fully absorbed. Then, dilute concentrated tomato paste in a small amount of warm water and add it to the meat. Let it stew for 3 hours.
- Whole milk: 0.5 glass
- Water: 0.5 glass
- Tomato concentrated paste: 30 g