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Chef Gianluca Deiana Abis: Ragù alla Bolognese

Prep. time: 20 minutes

Cook Time: 4 hours

Difficulty: 2 out of 5

Serve: 4-6


1 lb ground beef

1/2 lb ground pork

1 cup tomato sauce

1/2 cup white wine

1 onion, chopped

1 carrot, chopped

1 celery stick, chopped

1 tablespoon of olive oil

12 cups of water

1/8 cup of milk

Salt qb

Pepper qb


Chop onion, carrot and celery. Sauté vegetables for about 10 minutes. Add ground beef and pork. Brown slowly for 10 minutes, stirring occasionally. Add wine. As soon as alcohol evaporates and meat looks dry, add tomato sauce. Then pour only 4 cups of water, add pinch of salt, mix well and cook over medium low heat for an hour. After the first hour add again 4 cups of water and continue to cook for another hour. At the end of second hour, add another 4 cups of water and continue cooking one hour more. At the end, the result will be very dry. Season with salt and pepper to your taste. Turn off the heat, add milk and mix well.

Cook pasta in a large pot of boiling salted water. Using tongs, transfer cooked pasta to sauce. Mix well. Add Parmesan. Serve it!

Chef tips:

You need good quality ground meat. If you can mince it yourselves then it's much better so that you are sure about the quality.

Make sure you brown the mince very well.

Allow the meat to release all of its fat. Then with the help of a colander drain out the fat. This will ensure that your Bolognese is not too fatty & oily.

#bolognesesauce #RagùallaBolognese #Italiansauce #chefgianlucadeianaabis #italiantradition #italy

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