extra virgin olive oil
250g beef mince
250g higher-welfare pork mince
1 sprig of fresh rosemary
1 onion, peeled
1 stick of celery, trimmed
1 carrot, trimmed
150ml quality red wine
2 tablespoons tomato purée
1 litre hot organic beef or vegetable stock
400g tagliatelle
sea salt and freshly ground
black pepper
Parmesan cheese, to serve
When I was only 20 years old, I had the opportunity to learn to make an acceptable Bolognese in Bologna. The original does not include any chopped tomatoes – you need not. The recipe gives a lovely, warm, sweet taste to you.


1.In a large saucepan heat 3 tablespoons of oil. Apply thinness and cook for 5-10 minutes, or until slightly browned, mix and split with the back for a spoon constantly.
2.Cut the rosemary sprig to add great flavor and then add a cock for 5-10 minutes or until the water has evaporated and the meat is dark golden-you have to wait for it to deepen; it's the secret of a really good Bolognese.
3.Chop the cabbage, celery and carrot finely, meanwhile. Pour the wine into the bowl and let go of it.
4.Stir in the chopped vegetables, then blend the flavors and add the tomato puree for a few minutes.
5.Pour in the hot stock for a minute, then simmer for 1 hour 30 minutes to 2 hours, or until thickened and decreased, over a low heat.
6.Cook the tagliatelle in a large pan of boiling salt water until the ragu is finished.
7.Clean the raquù and cut the rosemary sprig to taste with salt and pepper.
8.Book some of the kitchen heat, drain the pasta and ragù.
9.Put the heat well, and add the cooking water if necessary, until it is nice and glossy. Serve with Parmesan grating.

When was only 20 years old, had the opportunity to learn to make an acceptable Bolognese in Bologna. The original does not include any chopped tomatoes – you need not. The recipe gives lovely, warm, sweet taste to you.

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