Bolognese meat sauce (Ragù alla bolognese): the traditional italian recipe
""This is the "Ragù alla Bolognese" OFFICIAL recipe, it was registered in 1982 by the "Italian Cuisine Acedemy" and it's treasured by the Chamber of Commerce of Bologna. The main ingredient of this recipe is TIME, so if you are in a hurry do something else. Ragù can be frozen in small zip lock bags, so when you want a REAL italian pasta dish all you have to do is take the bag and microwave it. This recipe comes right from northern Italy, where I live. Buon appetito!"..."
INGREDIENTS
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4 pounds ground beef;
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2 pounds ground pancetta (unsmoked pork underbelly);
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1/2 cup Sangiovese wine (italian dry red wine);
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2 cups beef stock;
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1 cup finely chopped onions;
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1 cup finely chopped carrots;
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1/2 cup finely chopped celery;
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1/2 pound double concentrated tomato paste;
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Salt and black pepper to taste.
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6 tablespoons heavy whipping cream (optional);
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