Ragu Bolognese

Ingredients

• 10 oz ground beef or a mix of veal and pork
• 3 1/2 Tbsp butter
• 3 1/2 oz pork belly or pancetta
• 1 onion
• 1 carrot
• 1 celery stalk
• Clove
• 200ml broth or milk
• 1 tsp tomato paste
• Cream
• White Truffle
• Salt
• Pepper
• Optional: chicken livers, chicken, pancetta, dried mushrooms, all cooked separately

Directions

Put the ground meat in a wide saucepan with half the butter. Then mince the pork belly and chop your vegetables - onion, carrot, and celery. Add the vegetables and clove to the beef and cook to brown. Add broth to cover and let it bubble down, then top up with more broth. Stir in the tomato paste and season with salt and pepper. Top up with enough water to cover the meats. Turn the flame right down and let it cook slowly.

At this point, if you are using any of the optional ingredients (livers, ham, mushrooms, all cooked separately) add them now and cook for the last 30 minutes.

To finish, add half a glass of cream and slices of white truffle.

Ada Says

A Bolognese tradition often recommends using milk instead of broth.