Bolognese Sauce, Or Rag?
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt and pepper to taste
- nutmeg
- 1 star anise
- 2 cloves garlic peeled and minced
- 50 grams unsalted butter
- 50 mililiters vegetable oil
- 100 grams onion peeled and finely chopped
- 150 grams carrot peeled and chopped fine
- 4 celery peeled and chopped fine
- 300 grams top-quality minced beef
- 150 mililiters whole milk
- 150 mililiters dry white wine (remember: if it is not good enough to drink, it is not good eno
- 375 grams tinned tomatoes with their juice
- Carbohydrate 17.3191025 g
- Cholesterol 53.75 mg
- Fat 95.7002375 g
- Fiber 4.33132500529289 g
- Protein 2.3015 g
- Saturated Fat 18.45230825 g
- Serving Size 1 1 Serving (383g)
- Sodium 202.318 mg
- Sugar 12.9877774947071 g
- Trans Fat 2.42463800000001 g
- Calories 973 calories
Pre-heat the oven to 80C. On the stove-top, put the oil and butter in a casserole, add the onion, garlic and star anise, and cook on a low heat for half an hour. Add the carrots and cook for 20 minutes. Add the celery, turn the heat down even lower and cook for a few minutes more. Now add the meat, gently pressing it down so it becomes integrated into the vegetables. Season generously, add the milk, then grate over a little nutmeg and cook very gently for at least half an hour, until the milk has just about disappeared. Add the wine and tomatoes, transfer the pot to the oven, cover, leaving the lid slightly ajar, and cook for at least six hours. (If during this time the meat is cooking dry, add a drop of water; also, fat will split and rise to the surface, but don't worry about it.) When the rag? has finished cooking, it should be rich and moist, but dry and not wet with liquid. Before tossing with the pasta, check the seasoning (be very generous with the pepper) and serve with freshly grated Parmesan.
