Meat sauce as it used to be 

This is the recipe for meat sauce that was used to be prepared in the homes of farmers in the Marche hinterland. The long preparation and the use of meat, which was often a luxury, have well given it the place of honor for Sunday lunches. The shape of pasta that was often seasoned with this sauce is tagliatelle, strictly homemade. I also suggest gnocchi, they are delicious with this combination!

Ragù (Ragù alla bolognese) is a rich and tasty condiment made with minced meat and tomato sauce, ideal for Pasta, Tagliatelle, Lasagna, making tasty first courses, accompanying Polenta! A great classic of Italian cuisine, in particular of Bolognese cuisine, where it is a real institution! Became famous all over the world as a traditional specialty!! How to make an excellent Bolognese sauce at home? Follow this Ragù Recipe and all the step-by-step tips ranging from the choice of ingredients to the various cooking phases! And you will see that you will get a thick and full-bodied meat sauce, creamy to perfection, tasty and fragrant, just like the original Bolognese one!

Ingredients

500 g. of beef in one piece

200 g. of tomato pulp

1 onion

1 stick of celery

1 carrot

2 tbsp olive oil

30 g. butter

2 tbsp milk

2/3 ladles of meat broth

1 clove of garlic

salt and black pepper

Procedure

In a thick-bottomed or earthenware pan, put the butter with the oil, add carrot, onion and celery, washed and chopped, and let it flavor. In the meantime, cut the meat into small cubes, add them to the pan and brown it, turning it between the sauce with a wooden spoon. When the meat has a nice uniform color, wet it with milk. Once the milk has dried, add the broth, tomato pulp and clove of garlic. Season with salt and pepper and cover with a lid. Reduce the heat and simmer for at least an hour. Use this sauce to season fresh egg pasta or potato gnocchi.

Storing the Ragù 

It can be kept perfectly in the refrigerator for 3 – 4 days closed in an airtight container. You can also freeze it in practical single portions to always have it ready! In this case, thaw at room temperature!