Zia Nerina’s ragu bolognese

[the_cooking_mom]

Делала уже дважды, точно по рецепту. Оба раза нам очень понравилось.


220 gr lean minced beef
110 gr chicken livers
160 gr pancetta, chopped into small pieces
1 small carrot, finely chopped
1 stalk of celery, finely chopped
1 brown onion, finely chopped
3 tbs tomato paste
1 wineglassful of white wine
2 wineglassfuls of homemade beef stock or water (here is Artusi’s recipe for classic beef stock or brodo)
a knob of butter
salt and pepper, to taste
fresh nutmeg
Parmigiano Reggiano cheese

Brown the pancetta gently in a deep, wide saucepan in the butter. When a lovely golden colour, add the soffritto of chopped carrot, celery and onion and gently sauté over a low heat until the onion is transparent.

Add the minced beef, stirring and turning to brown evenly, then add the chicken livers, chopped into small pieces. Brown for 2 or 3 minutes before adding the tomato paste and the white wine.

Season to taste with salt, pepper, and “a good scraping of nutmeg”, then add the beef stock or water. Cover and let simmer on low for 30-40 minutes.

Serve this ragu with tagliatelle (calculate 80 gr per head), tossing the hot pasta with the sauce in heated dish to thoroughly coat the pasta – a little knob of butter for this process doesn’t hurt either! Serve immediately with a huge chunk of Parmigiano Reggiano, passed around the table with the grater.

Источник: http://www.emikodavies.com/blog/zia-nerinas-ragu-alla-bolognese/