Ragù alla Bolognese II

I already made some notes on this Italian meat sauce.

My version for the 2010 Berlin Marathon carbo-loading week.

This recipe is based on the "official" recipe from the Accademia Italiana della Cucina as announced on October 17, 1982. Serve with Fettuccine or Tagliatelle and Parmesan cheese.



For 8 people:
600 gram minced beef
200 gram coppa (this should have been pancetta but three butchers in a row where out of pancetta) (very finely cut)
2 chicken livers (* not part of the official recipe) (finely cut) The Accademia allows the addition of Porcini mushrooms.
100 gram onion (finely cut)
100 gram carrot (finely cut) My Italian neighbor says I have to grate the carrot and not cut it.
100 gram celery stick (finely cut)
200 ml passata di tomato (* official recipes says 60 gram concentrated tomato puree)
A glass of white wine
Beef stock (* not part of the official recipe)
350 ml milk
Olive oil
Salt and pepper

Fry coppa in its own fat. Add chicken liver. Add some olive oil and fry the onion, carrot and celery. Fry until vegetables are transparent.



Add minced beef. Fry until brown.



Time to add the white wine and some beef stock. Beef stock is not part of the original recipe so I added only a few soup spoons. Next add the passata di tomato.

Then add the milk little by little until it is completely absorbed.

Season with salt and pepper, cover and cook very slowly for 3 to 4 hours.