Recipe Ragù alla Bolognese

Hemulen

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[Mod.Edit - recipe moved to its own thread (MG)]

The wife of a distant female family member - a wonderful rough tomboy with huge, imperceptible nuts - is an institutional kitchen cook although she's now involved in performing arts. She gave me this Ragù alla Bolognese recipe (with white wine, no milk nor beef stock/broth) which may represent a rather common "restaurant version"; (cooked in ten-fold batches):

Ragù alla Bolognese

Ingredients
Love and passion​
3 celery stalks​
4 carrots​
2 onions​
Enough evoo to fill the kitchen​
600 g (high-fat) minced beef​
100 g pancetta (or bacon)​
150 ml dry white Italian wine​
70 g tomato purée​
1500 ml tomato passata​
Lots (and lots) of salt​

Instructions

Dice and sauté the veggies (soffrito) in plenty of evoo on medium heat. Turn up the heat, add the beef and cook until browned. Add the sliced pancetta and cook for a couple of minutes. Revert to medium heat, add the white wine and let simmer for a couple of minutes. Add the tomatoes and cook for at least two hours. Add a sacrilegious amount of salt and serve with tagliatelle.
 
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