Ingredients
320 g Tagliatelle
Ingredients for the ragout:
600 g coarse minced meat (beef folder)
300 g tense bacon
250 ml vegetable broth
cooking cream
1/2 l fresh whole milk
1 glass dry white wine
100 g carrots
100 g celery
60 g onion
salt and pepper
For the broth:
1 l water
1 celery stalk
1 carrot
1 onion
1 clove of garlic
a handful of parsley
salt
oil Evo
Proceedings
For the broth:
In a pot with one liter of water put the vegetables for the broth cut into pieces. Add salt and a drizzle of oil afterwards put on the fire with high flame for 15 minutes. At this point you need to remove the vegetables by straining the liquid and the broth will be ready.
For the ragu:
Pour the milk into a small saucepan and put it on the stove. Once it reaches a boil, you will notice a light veil on the surface-that is the cooking cream. Using a strainer or tongs, retrieve it and set it aside.
Chop the bacon finely until grainy. Separately, reduce the celery, carrots and onion.
Take a pot, if you may prefer a crock pot, and once placed on the stove put the bacon in. Stir often so that the meat mixture is browned well. Turn up the heat, continue for 3 to 4 minutes, and then add the chopped vegetables. Let it wilt well for 7 to 8 minutes and then insert the ground beef as well, shelling it well with the help of a wooden spoon. At this stage the meat releases its liquids, continue cooking until these are completely absorbed. Over a high flame pour in the wine and let the alcohol part evaporate, then add the tomato puree. Stir well and add 250 ml of vegetable stock, continue cooking over high heat, covering with a lid. When it reaches a boil, lower the heat and cook for 2 1/2 hours with the lid slightly open, stirring occasionally. Halfway through cooking, insert 250 ml of the previously cooked milk, and when it has been absorbed, pour in another 250 ml.
Add salt and pepper to taste and lastly add the cream kept aside earlier. Stirring well, go ahead with the cooking for another 15 minutes or so or at least until the cream is completely absorbed. At the end of this last step your Bolognese ragout will be ready. In the meantime, you will have cooked the Tagliatelle and can dress them with the ragout and sprinkle with grated Parmigiano Reggiano.
