This is my take on the classic ragu of Bologna. Pretty close to the original, with the exception of veal and giblets and other meaty things that make it even more incredibly rich than this recipe using cream.
- 500grams minced beef
- 2 carrots, chopped
- 1 shallot, chopped
- 45 grams pancetta, cubed
- wineglass of red or white wine
- 1/2 to 3/4 cup milk or cream
- salt and ground pepper
- 1 cup chicken broth
- half a tube of double concentrate tomato paste
- olive oil
Brown the pancetta in the olive oil for a couple of minutes, then add the carrots and shallots and cook until limp. Add minced beef and brown. mix together tomato paste, broth and wine and add to the browned beef. Add salt and pepper to taste (a couple of turns of the pepper grinder and a few shakes of salt). Cover and simmer for half an hour or so. Add the milk or cream a little at a time, stir and simmer uncovered a bit longer, maybe 15 minutes or so.
Serve with penne, or preferably, fresh tagliatelle.