Name: Pasta al Ragù Bolognese (con Manzo e Carota)
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian (Emilia-Romagna)
Ingredients: 400 g Dried pasta (tagliatelle preferred; or spaghetti); 500 g Ground beef (80–85% lean); 1 large Carrot, finely diced; 1 medium Yellow onion, finely diced; 1 stalk Celery stalk, finely diced; 2 tbsp Extra-virgin olive oil; 2 tbsp Unsalted butter; 2 tbsp Tomato paste (concentrato); 400 g Crushed tomatoes (or passata); 120 ml Dry white wine (optional but traditional); 180 ml Whole milk; 1 leaf Bay leaf; 2 tsp Kosher salt; 0.5 tsp Black pepper, freshly ground; 60 g Parmigiano-Reggiano, grated (plus more to serve); 120 ml Pasta cooking water (reserved)

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Pasta al Ragù Bolognese (con Manzo e Carota) | Chop-Chop

Ingredients

Preparation

Method

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Ingredients

Preparation

Method

Nutrition Facts

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Minerals