"Ragú Bolognese" from Rome: Nicola Zamperetti puts his own twist on the famous pasta classic.
Preparation time: 5 hours 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 300 | g | A little well-done beef |
| 50 | g | Carrots |
| 50 | g | Celery stalks |
| 30 | g | White onion |
| 100 | ml | Red wine |
| 500 | g | Pelati |
| Black pepper, whole | ||
| Bay leaf | ||
| 150 | g | Tomato paste |
| 1 | Rosemary sprig | |
| 1 | Sage sprig | |
| 2 | Sprigs of thyme | |
| Olive oil, extra virgin | ||
| Salt | ||
Preparation:
Serve with freshly cooked pasta or use in other dishes as desired.
Recipe from the Falstaff cookbook "The best recipes in Italy".
