Here we propose the traditional recipe of the bolognese sauce, the dressing for pasta and lasagne that everyone loves.
- 10.58 oz beef cartella (thin skirt)
- 5.29 oz pancetta,dried
- 1.76 oz carrot
- 1.76 celery stalk
- 1.76 onion
- 5 spoons tomato sauce or 0.70 oz of triple tomato extract
- 1 cup whole milk
- half cup white or red wine, dry and not frizzante
- salt and pepper, to taste
The pancetta, cut into little cubes and chopped with a mezzaluna chopping knife, is melted in a saucepan; the vegetables, once again well chopped with the mezzaluna, are then added and everything is left to stew softly.
Next the ground beef is added and is left on the stovetop, while being stirred constantly, until it sputters.
The wine and the tomato cut with a little broth are added and everything left to simmer for around two hours, adding little by little the milk and adjusting the salt and black pepper.
Optional but advisable is the addition of the panna di cottura of a litre of whole milk at the end of the cooking.