The Holy Grail of Italian Cuisine.
The Holy of Holies of sauces...
Woe betide anyone who mispronounces the recipe of this Italian speciality, which those who do not live in our splendid Peninsula rarely manage to make, because those who do not live here do not have our tomatoes, our meat or rather our pastures that make our beef production so sought after abroad.
Well, it is time to get to the cooker.
Let's prepare this recipe that I am sure you will enjoy and you too will have been Emiliano for a while like me.
Enjoy your meal ....
Ingredients for 4 people:
About 300 g meat
60% brisket, or belly or muscle
40% pork (loin or neck)
Meat stock, or vegetable stock or at most hot water
50gr diced bacon
400gr tomato puree
Half a glass of white (or red) wine
2 tbsp tomato paste
1 carrot
1 onion
celery, sage, thyme
Oil salt and pepper
FOR THE BROTH :
half onion 4 cherry tomatoes 1 carrot, celery stick, peppercorns, a little ginger, some
THE PASTA : 400 g short pasta and Parmesan cheese
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Негізгі бет RAGU' Bolognese
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