A little recipe of RAGU BOLOGNESE. It is a sauce that, according to its name, comes from Bologna. Bologna is a city north of Italy known for its gastronomy. There are many variations of this recipe and every time I travel I try to steal a little ingredient here and there. Try it and let me know what you think.
Here is the recipe:
1 pound of ground beef, and 3/4 pound of ground pork or Italian sausage.
3 strips of bacon, or pancetta
1 large of onion, diced
2 large carrots, diced and 2 stalks of celery, also diced.
2 cups of dry white wine
2 cups of chicken stock
1 cup of milk or cream – must use full fat milk
16-32 oz can of tomatoes (my preference is San Marsano Tomatoes)
2-3 bay leaves
2-3 teaspoons of nutmet
Salt and pepper to taste
Parmesan cheese
Basil
Olive oil to taste
