|RAGÙ ALLA BOLOGNESE|
|Bolognese Sauce Version No.1||Serves 4-5 as a main course|
|In Bologna alone you will find hundreds of variations on the theme of Tagliatelle al Ragù.|
This recipe is a simple one and if you use good quality ingredients it will be delicious.
Like many meat sauces it is better when made a day or two in advance. I often make at least double the quantity and freeze part of it.
Heat the oil and buttter in a pan and gently fry the chopped onion. When the onion begins to soften add the pancetta or chicken livers and fry for a minute or two longer. Add all the meat and fry until golden brown. Pour in the wine and boil rapidly to evaporate. Then add the tomato purée and tomato pulp/passata. Season to taste, cover the pan and simmer for at least two hours stirring from time to time.
Cook the pasta in plenty of boiling salted water until al dente, then drain and mix with the sauce.
Freshly grated parmesan cheese may be served with this dish, but many people prefer it without.