Historical Bolognese sauce

The Ragù Storico de "La Dispensa Di Amerigo" is prepared on the basis of the ancient recipe. It is prepared with special cuts, a little tomato and the classic mixture of vegetables, celery, carrots and onion. The cooking time of this sauce must be long and over low heat to avoid drying the meat itself and to keep alive the tastes of each raw material. Compared to the recipe of the Ragù Tradizione de "La Dispensa Di Amerigo", in that of the Historical Ragù you put more vegetables and less tomato. The only pork that is added is bacon. The final taste is pleasantly soft, with "rustic and peasant" memories.

PREPARATION

To prepare tagliatelle alla bolognese it is sufficient to follow a few but effective steps. Prepare or buy egg pasta for two/three people. Dip the tagliatelle paying attention to the cooking times and keeping them al dente. Meanwhile, cool a jar of Ragù Storico della Dispensa in a sufficiently large pan. When the pasta is cooked, pour it into the pan and sauté quickly. The historical sauce is also ideal for bringing to the table the traditional Bolognese Lasagna. Prepare or buy a sheet for egg lasagna, cook it according to the instructions. Prepare a greased baking wheel, alternate four layers of dough with as many of meat sauce and béchamel, adjusting the amount of the latter according to personal tastes, sprinkle each surface with Parmigiano-Reggiano. Bake at 180°C for 15-20 minutes depending on the type of oven. Consider three portions for each 200g jar of meat sauce.

INGREDIENTS

beef 36.3%, tomato puree, pork belly, golden Medicine onion, carrot, celery, extra virgin olive oil, double tomato paste, Cervia sea salt