Classic Bolognese Ragù Recipe
Deposited with notarial deed on October 17th, 1982, at the Chamber of Commerce of Bologna, in Palazzo della Mercanzia.
- Beef diaphragm, 300 g
- Pancetta, 150 g
- Yellow carrot, 50 g
- Stick of celery, 50 g
- Onion, 50 g
- Tomato sauce, 5 tablespoons (or triple tomato extract, 20 g)
- White or red wine, half glass
- Whole milk, 1 glass
- earthenware pan about 20 cm diameter
- wood spoon
- half-moon shaped knife
Melt the diced bacon that was previously chopped with the half-moon shaped knife, add the chopped vegetables and sear them, add minced meat and leave it on the stovetop, mixing up until it sizzles; pour 1/2 glass of wine and tomato sauce diluted with a little broth and let everything simmer for about 2 hours, adding in milk little by little and adjusting salt and pepper. Optional but advisable is the addition of the cooking cream of a liter of whole milk at the end of the cooking.