Ragu alla Bolognese

Thu, 27 May 2021

Chef: Luca De Marzio from Rosa Madre Restaurant, Crow's Street Temple Bar

Ingredients:
200grams pork mince
300grams beef mince
Tomato pure 2 spoons
Passata one jar
Half glass white wine
Half glass fresh cream or milk
Celery
Onion
Carota
3 bay leaves

Method:
Start with frying some onions carrots and celery for 2 minutes until nice and golden.

Add pork mince and beef mince and bay leaves and let cook for 5 minutes.

After that add half glass of white wine and let it reduce, this will start to create a nice flavour for the sauce.

After the wine is evaporated add tomato puree and some passata (or eventually add some water) and let it cook the sauce for 2 hours.

Once it is nearly ready add some fresh cream or milk and let it cook slowly for another 5 minutes.

The cream will make a much richer sauce but also will remove the acidity from the tomato! And then your ragu alla bolognese is ready!

So boil the pasta and then add it to the sauce!

Serve it with some Parmesan cheese on top and it will be fantastic!