Ragù alla bolognese
Ingredients
4 persons
The broth
- sprig of fresh thyme
- bay leaf
- sprig of fresh rosemary
- fresh sage leaf
- 2 carrots
- 2 onions
- 2 celery stalks
- 3 cloves of garlic
- 1 tablespoon chili flakes
- 5 star anise
- 10 cloves
- 1 stewing hen
- 2 liters of water
- sea salt
- pepper
- 2 glasses of red wine
- 1.5 cans Elvea Peeled Tomatoes
- 1 can Elvea Double Concentrate
For the ragù
- 600 grams of pappardelle
- 200 grams pancetta
- 300 grams of ground beef
- 2 fennel sausages
- 100 grams of chicken liver
- 1 tablespoon olive oil
- 50 grams of butter
- 1 carrot
- 1 stalk celery
- June 1st
- 1 tablespoon chili flakes
- 2 glasses of red wine
- 1.5 cans Elvea Peeled Tomatoes
- 1 can Elvea Double Concentrate
Preparation
-
1
For the broth; peel the onion, carrot and celery and coarsely chop the vegetables. Sauté them in a large pot. Add all the spices.
-
2
Briefly color the soup chicken. Submerge the chicken and vegetables in water and cook gently for at least 1 hour. Strain the broth.
-
3
Heat a splash of olive oil AND a knob of butter in a pan. Chop the pancetta and fry in the fat.
-
4
Finely dice the onion, carrot and celery. Sauté with them. Add the minced meat, veal liver and fennel sausages in pieces and fry until loose.
-
5
Let the tomato concentrate cook with it for a few minutes, then deglaze with the red wine. Allow to reduce.
-
6
Ladle a few spoonfuls of the broth into the ragù and add the peeled tomatoes. Season with salt and pepper. Let the ragù simmer over low heat for at least 2 hours.
-
7
Shortly before serving, cook the pappardelle al dente. Drain the pasta and keep a few spoonfuls of the cooking liquid. Mix the butter with the pasta. Spoon the ragù to the pasta, add some cooking liquid and mix everything together. Serve immediately.
