My grandmother’s Bolognese sauce: the recipe with its secret ingredient

Preparation:

1. Prepare the soffritto : finely chop the carrot, celery, and onion. Heat the oil and butter in a saucepan and sauté the vegetables over low heat until soft.
2. Brown the meat : Add the ground beef and brown it for a few minutes, stirring well to break it up. Once the meat has changed color, deglaze with the red wine and let the alcohol evaporate.
3. Add the tomato sauce : Pour in the tomato puree, season with salt, pepper, and a pinch of nutmeg. Stir well and reduce the heat.
4. The secret ingredient : after about 30 minutes of cooking over low heat, add the whole milk. This will make the ragù more delicate and creamy, balancing the acidity of the tomato.
5. Slow cooking : let the ragù simmer for at least 1.5 hours, or better yet, 2 hours, adding a little broth if it dries out too much.

Grandma’s advice:

• For an authentic ragù, use good-quality meat and take your time: slow cooking is essential.
• If there is any left over, it will be even better the next day, because the flavors blend better.
• Serve it with fresh egg tagliatelle or use it to make unforgettable lasagna.

Now that you know  grandma’s secret , all you have to do is get in the kitchen and enjoy a plate of authentic  Bolognese ragù .

Preparation:

1. Prepare the soffritto : finely chop the carrot, celery, and onion. Heat the oil and butter in a saucepan and sauté the vegetables over low heat until soft.
2. Brown the meat : Add the ground beef and brown it for a few minutes, stirring well to break it up. Once the meat has changed color, deglaze with the red wine and let the alcohol evaporate.
3. Add the tomato sauce : Pour in the tomato puree, season with salt, pepper, and a pinch of nutmeg. Stir well and reduce the heat.
4. The secret ingredient : after about 30 minutes of cooking over low heat, add the whole milk. This will make the ragù more delicate and creamy, balancing the acidity of the tomato.
5. Slow cooking : let the ragù simmer for at least 1.5 hours, or better yet, 2 hours, adding a little broth if it dries out too much.

Grandma’s advice:

• For an authentic ragù, use good-quality meat and take your time: slow cooking is essential.
• If there is any left over, it will be even better the next day, because the flavors blend better.
• Serve it with fresh egg tagliatelle or use it to make unforgettable lasagna.

Now that you know  grandma’s secret , all you have to do is get in the kitchen and enjoy a plate of authentic  Bolognese ragù .