Cost per serving $2.47 view details
- 25 gm butter
- 2 Tbsp. extra virgin olive oil
- 1 med sized onion minced
- 250 gm chopped beef
- 250 gm chopped pork
- 6 Tbsp. white wine
- 1 kg palpa di pomodoro (tomato pulp)
- 1 tsp concentrated tomato puree
- 1 x salt and freshly grnd pepper
- One of the best known italian recipes abroad Spaghetti Bolognese does not exist in Itlaly. It is something you will find in a restaurant run by non italians or possibly by Itaians not in touch with genuine italian food. The real thing is called Tagliatelle al Ragu and comes from Bologna in Emilia Romagna. Genuine Ragu Bolognese is a combination of at least two types of meat like lean chopped beef and pork plus oil and butter a little wine an onion plump ripe tomatoes and tomato paste.The sprinkling of freshly grated Parmesan perfectly crowns this very Emilian dish.
- Heat the oil and butter in a pan and fry the minced onion.
- Then add in the meat and firy till golden.
- Stir in the wine tomato pulp and tomato puree.
- Season with salt and pepper to taste.
- Cover with a lid and leave to simmer fior about 2 hrs stirring from time to time.
- Serve with freshly cooked tagliatelle and sprinkle with freshly grated Parmesan if you like but purists like this dish without.
- Serves 4
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|Amount Per Serving||%DV|
|Serving Size 172g|
|Recipe makes 4 servings|
|Calories from Fat 158||54%|
|Total Fat 17.77g||22%|
|Saturated Fat 6.38g||26%|
|Trans Fat 0.0g|
|Total Carbs 4.2g||1%|
|Dietary Fiber 0.4g||1%|