Bolognese Meat Sauce ragu alla bolognese Emilia Romagna Primo
Ingredients
- 1 onion, peeled and finely chopped
- 1 carrot, washed, peeled, ends cut, and finely chopped
- 1 rib of celery, washed, ends cut, and finely chopped
- 50 grams pancetta
- 50 grams butter
- 300 grams lean beef (such as flank or arm clod), finely diced (can replace some of the beef with a mixture of veal, fresh sausage, and/or pork)
- 100 grams prosciutto
- 180 milliliters red wine
- 200 milliliters tomato puree (passata)
- 2-4 cups meat broth or water
- 100 grams chicken livers, finely chopped
- 120 milliliters milk or cream
Instructions
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