Rosa Cooking

Pasta with ragout alla bolognese

The team of Vegeta's kitchen enjoyed watching how tortellini, gnocchi, canelloni, lasagne, tagliatelle are made under the masterful hands in the manufactory and trattoria "Annamaria" in Bologna ... And then, who would miss tasting them with ragout alla bolognese?

Pasta with ragout alla bolognese

Preparation steps

  • Finely chop the bacon, onion and garlic. Grate carrots and celery.
  • In a pan (with a thick bottom), heat the oil and butter and sauté the meat. Then add the bacon, onion, carrot, celery and garlic and stir briefly.
  • Stir in the chopped tomatoes, a pinch of salt, and simmer for about 10 minutes.
  • Add tomato concentrate, grated nutmeg, oregano, bay leaf, freshly ground pepper and wine.
  • Cook slowly for about an hour, watering as needed. Towards the end of cooking, add the chopped chicken livers.

Serving

Pour the prepared sauce over the cooked pasta and serve with grated parmesan.

Advice

For the sauce, use meat that you have minced once on the sequel with wide holes.

Tags

appetizers classic freezing italian cuisine lunch meat my natalia new pasta pastanjoki pasta side dishes pasta spaghetti macaroni side dish sugo test tomato

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