Ragu Alla Bolognese the origin of Spaghetti Bolognese
lots and lots of olive oil (about 20ml per person)
Sofretto – onion, celery, carrot: about 20g each per person, browned in the oil
100g beef mince per person (back is best)
50 pancetta mince per person (if you cant get pancetta, pork mince will do)
White wine (not red), 1/4 a bottle per 4 people
Passata, 1 500g carton per 4 people
Tomato puree, 1 teaspoon per person
[Bring to the boil, then simmer for a couple of hours]
Add a large pinch of salt for every 4 people.
NO. BIGGER THAN THAT
Yes, that’ll probably do.
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Cookery by: Caspar and Leo
Filming by: Joolz
Music by: Italian Villiage Music
(freemusicarchive.org)
Recipe by: Daniele, Elephante Drogheria
Venue by: Nonna
Meat by: Pineger’s of Cheam www.smpineger.com