Have a nice sunday !!! My Mom's recipe: ragù bolognese.

The original recipe has two versions: a minced meat mixture of pork and beef or just beef. My mom, like a good bolognese housewife which was, she preferred the beef, reserving the pork meat to the filling for tortellini. She did not flavor  the sauce with spices or red wine, a habit  that in restaurants is now established.

500 gr ground beef - 1 stalk celery, 2 carrots, 2 medium onions - 3 tablespoons EVO oil, 100 gr butter, gr. 400 tomato sauce - 1 tablespoon tomato paste (optional but gives the deep red color) salt and pepper to taste

In a casserole place the butter, oil and finely chopped vegetables (celery, carrot and onion).Cook over medium heat, being careful not to burn the soffritto. Add the minced meat, pepper and salt. Let brown the meat. Add the tomato paste, the tomato sauce and a ladle of cold water. Cook on low heat for at least two hours, until the desired density. Stir periodically and taste for salt. If you add salt, be sure to dissolve it before turning off the flame.

A different version of the Bolognese sauce

a little more rich and tasty, mainly used for lasagne and feast days, differing only for the soffritto ingredients:  along with butter, olive oil and vegetables, add  50 gr  of finely chopped lard (will dissolve to give more flavor) and 30 gr of finely chopped chicken liver. Then the recipe is the same as to the previous one.

A nice plate of tagliatelle al ragù is always the  first on the menu in all restaurants of Bologna. Excellent also the tortellini al ragù even though by tradition should be served with a rich broth.