Tagliatelle ragu

Profile#

Spaghetti Bolognese are very common in our house because everyone loves it. But since it is our modified recipe, it would be interesting to make the classic version. Here it is. However, there is no real ‘classic’ version. Instead, there are countless variations. One ingredient very many of them have: celery, pancetta and chicken liver. Pancetta is an Italian bacon flavored with rosemary and sage that is air-dried. Along with the long time of slow cooking, it makes Tagliatelle Ragu so extremely delicious. To also get the right tomato flavor I took San Marzano canned tomatoes from Mutti. Who has once taken them will take them again and again. You can get the pancetta for example at Tutti Gusti in Gröbenzell. There it can be found in the refrigerated counter:

Profile#

The quantity here is enough for about 6 people and what is left over can be perfectly frozen.

• 500g ground beef
• 250g chicken liver
• 150g pancetta
• 1 carrot
• 1 stick of celery
• 1 onion
• garlic
• Who likes some chili
• some butter for frying
• 2 sprigs of rosemary
• 1 bay leaf
• some fresh basil
• salt, pepper
• 2 cans of San Marzano tomatoes
• 1 glass of red wine

Let’s go#

Cut the vegetables into very small pieces.

I always get the pancetta at Tutti Gusti in Gröbenzell. It is cut into small pieces just like the chicken liver.

Lightly sauté the vegetables in a little butter and remove them from the pan.

Now the pancetta is fried at a slightly higher temperature. It is also removed from the pan afterwards.

Finally, fry the minced meat and the liver at high temperature. At the beginning, the meat should be spread on the bottom of the pan and then not turned for the next 2-3 minutes.

After the meat is browned all around add a glass of red wine, which is reduced to half.

Now add the vegetables again and mix everything well.

The tomatoes are added and lightly crushed with a wooden spoon.

Before putting on the lid, it is necessary to pluck the basil and add it to the sauce. Now you can put the lid on and let the sauce simmer for the next 2 hours.

The heat should not be too high and the longer it cooks, the more intense its flavor will be. In between, the sauce should be stirred again and again. After about 2 hours it is ready and you can fish out the rosemary.

Finished. If there is some left over you can reheat the sauce the next day, it loses almost nothing of its flavor.