Bolognese Ragu

This is a special sauce for tagliatelle, pappardelle, bavette and linguine and also to prepare lasagnas….This is the recipe I often prepare:

. 5oo g of minced beef (if it’s easy for you to get it try a mix of beef and veal)

. 1 onion chopped

. 1 carrot chopped

. 1 stick of celery chopped

. 1/2 glass of red (or white) wine

. leaves of a stick of thyme

. 1 jar of “passata” of tomatoes (or 700g of fresh tomatoes turned into “juice” with the mixer)

. salt, ground pepper (if you like it you can add 1/4 teaspoon of powder cinnamon)

. olive oil

In a big pan heat 2 tbsp of olive oil (or butter if you prefer), add the onion and cook until it’s transparent. Add the carrot and celery and mix for a moment. Add the meat and cook until it’s browny. Add the glass of wine and let it evaporate. Then add the tomatoes “passata” (or the tomatoes juice you prepared with the mixer), the same quantity of water, salt, pepper (the cinnamon if you like ), the thyme and bring it to boil. When boiling, low the heat to very low and allow it to cook slowly, for 2 hours. Try the salt and if it’s necessary add more at the end of cooking time. You can use this sauce to flavour your pasta  or to make tasty lasagna with béchamel sauce and parmigiano…