Bolognese Ragú- An Authentic Recipe

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• 3.5 oz fresh sausage (100g)
  Ingredient note

  Source: 3.5 oz fresh sausage (100g)
• 7 oz lean ground beef (200g)
  Ingredient note

  Source: 7 oz lean ground beef (200g)
• 7 oz ground pork (200g)
  Ingredient note

  Source: 7 oz ground pork (200g)
• 12 oz tomato purée (300ml)
  Ingredient note

  Source: 12 oz tomato purée (300ml)
• 1 each onion (, chopped)
  Ingredient note

  Source: 1 onion (, chopped)
• 2 each medium carrots
  Ingredient note

  Source: 2 medium carrots
• 1 stalk celery
  Ingredient note

  Source: 1 stalk celery
• 1 bunch herbs (, sage, rosemary, and 1 bay leaf)
  Ingredient note

  Source: 1 bunch of herbs (, sage, rosemary, and 1 bay leaf)
• ½ cup milk (100ml)
  Ingredient note

  Source: ½ cup milk (100ml)
• ½ cup white wine (100ml)
  Ingredient note

  Source: ½ cup white wine (100ml)
• 2 tbsp butter (30g)
  Ingredient note

  Source: 2 tbsp butter (30g)
• 2 tbsp extra virgin olive oil
  Ingredient note

  Source: 2 tbsp extra virgin olive oil
• 1 tsp salt (, to taste)
  Ingredient note

  Source: 1 tsp salt (, to taste)
• As Needed black pepper
  Ingredient note

  Source seasoning: freshly ground black pepper (, or white pepper, to taste)
• As Needed white pepper
  Ingredient note

  Source seasoning: freshly ground black pepper (, or white pepper, to taste)

1. Prepare the vegetables: dice the onion, celery, and carrots
2. Chop the bunch of herbs and combine them with the vegetables.
3. Prepare the meat: combine the ground beef and pork with the sausage, and with your hands, mix them well.
4. In a saucepan, add a little oil and butter and melt them over low heat.
5. Sauté the vegetables and seasonings in the pot. Cook them until they are golden brown.
6. Add the meat, and with a wooden spoon, stir it to make sure it cooks evenly.
7. Deglaze the pan with white wine: add the wine and over high heat, let it evaporate.
8. Add the tomato puree, then the milk, and finally the 30g of salt and freshly ground pepper.
9. Stir well and cook over a medium-low heat until it is reduced by half the volume. Usually, at least 3 hours is required.