My cookbook

Очень вкусно! Я тушила часа три и, на мой взгляд, этого более чем достаточно, поскольку еще час все это тушится до томатного соуса. Пожалуй, что на этой версии я остановлюсь, она вполне идеальна.

Ingredients

For the soffritto:

1 large sweet yellow onion
1-2 medium carrots
1-2 stalks of celery
100g (3-1/2 oz) pancetta
2 Tbs. butter mixed with 2 Tbs. oil

followed by:

1 kilo (2 lbs.) ground beef, or a mixture of equal parts ground beef and pork
100 ml (1/2 cup) milk
100 ml (1/2 cup) red or white wine
540g (14 oz) puréed tomatoes

Directions

You begin, as with so many sauces, with a soffritto: Finely chop the onion, celery, carrot and pancetta together (you can use of food processor if you like but use the pulse function and make sure not to go too fine). Sauté these chopped ingredients very gently in olive oil and butter until soft and sweet. Take your time as this step as developing the full flavor of the soffritto is critically important to the ultimate success of the dish.

Once your soffritto is done, add the ground meat(s) and allow them to slowly insaporire (absorb the flavor of the soffritto). Stir constantly so that the meat(s) and the soffritto are throughly mixed and the chopped meat does not clump together.

As soon as the meat loses its raw color—it should not caramelize at all—add a bit of milk and allow it to evaporate. Then add a splash of wine (some recipes call for white, others for red—personally I prefer white) and allow it to evaporate as well.

Then add tomato purée (many recipes call for tomato paste diluted in water or broth), mix well and allow the sauce to simmer, partially covered, over very gently heat (a small bubble should appear at the surface of the sauce every so often) for at least 2 hours. I actually find that 2 hours is not nearly enough to fully develop flavor: 4 or even 6 hours is more like it. But other than giving the sauce a stir every once and a while, you can more or less forget about the sauce and go about your business. And you can turn the heat off and resume simmering at any time. Personally, I find that the sauce is best when made the evening before you want to use it—something about the overnight ‘rest’ that really gives a ragù (like a lot of slow simmered dishes) incredible depth of flavor.

Источник: https://memoriediangelina.com/2009/12/13/ragu-alla-bolognese/