PREPARATION: 20 min
COOKING TIME: 2h
His majesty the Bolognese sauce: the typical condiment of the classic lasagne. One of the most representative sauces of good Italian cuisine. A real comfort food since you let it "peep" in the pan and someone approaches to steal some with the piece of bread. If you too are among the gourmets who prepare ragù for Sunday on Saturday, be it tagliatelle or egg lasagna, you cannot miss all the steps in our recipe. There is only one Bolognese sauce: the one deposited by the Italian Academy of Cuisine at the Chamber of Commerce in 1982 and from which everyone draws to then create their own perfect recipe.
INGREDIENTS FOR 4 PEOPLE
200 g of ground beef
100 g of minced pork
1 medium onion
2 cloves of garlic
1 small carrot
1 stalk of celery
400 g of peeled tomatoes
some basil leaves
extra virgin olive oil
Chop onion, garlic, celery and carrot in a blender.
Coat the bottom of a high-sided pan with the oil and heat, then brown the minced meat over medium heat and season with salt and pepper.
Combine the meat and cook carefully; when it starts to stick to the bottom of the pan, pour half a glass of red wine, mix and cook until it starts to stick again. Repeat this process three times.
Blend the tomatoes, add the basil and add to the meat without stirring, making sure that the tomato slowly soaks the meat for a few minutes, then mix, adding salt and pepper to taste.
Leave it to cook over a low heat for about 2 hours with the pan covered and, if necessary, add hot broth or hot water to keep the ragout rather moist.
During cooking, stir occasionally with a wooden spoon.
DIADEMA AURUM COLATUM IGT TOSCANA
RED AURUM COLATUM
The maximum expression of Sangiovese combines in a perfect union with the excellent productions of Cabernet Sauvignon and Syrah, giving a wine rich in elegance, structure and complexity, a worthy representative of the best Tuscan tradition.
Dense but not impenetrable purple color, in the glass it releases notes of cassis, lily of the valley and blackberries, centifolia rose and candied violet, nuances of lavender and spike Tuscan and a touch of mustard and black pepper to give rhythm to everything.
The sip is soft and well defined in style.
Structure and fruit are accompanied by spicy and balsamic notes.
A modern wine, with firm and friendly tannins.
Finish that melts into sweetness while maintaining the intriguing prospect of further refinement.
EXTRA VIRGIN OLIVE OIL
AURUM COLATUM EXTRAVIRGIN OLIVE OIL IGP TUSCAN
The extra virgin olive oil IGP, the result of cold pressing in the Villa l'Olmo farm, is a blend of Moraiolo, Frantoio and Leccino.
The manual harvest and the expert processing of the fruit constitute the fundamental heritage for obtaining our extra virgin olive oil, a characteristic Tuscan oil, renowned throughout the world for its organoleptic qualities.The meticulous attention given to the product from the land to the bottle allows us to bring drops of Tuscan gold to the table.
* sources: Tuscany in the Kitchen - Paola Baccetti, Laura Giusti, Franco Palandra, GIALLOZAFFERANO.COM