Bolognese sauce


• ¼ kg of lean ground beef

• ¼ kg of ground pork

• 1 ½ kg of red perita tomatoes, very red

• 2 large onions

• 4 cloves of crushed garlic

• 1 branch of celery

• 150 ml of olive oil

• 100 g of butter

• Salt

• Black pepper

• Fresh basil


We remove the skin and seeds from the tomatoes. In a medium pot or heavy-bottomed cauldron, place the oil and butter, sauté the finely chopped onion, until transparent; add the garlic, when it releases its aroma add the meat and mix everything very well, let it fry until the meat releases its juices. Salt and pepper to taste and add the tomatoes previously passed through the blender, add a whole branch of celery and cover the pot. Let cook for about 2 hours over very low heat, and if it dries a lot add a little water. Before it's done add the basil and cover. In a large pot, cook the pasta in plenty of boiling water, following the instructions regarding the cooking time provided by the manufacturer. Drain the pasta well when it is al dente and mix well with the sauce.



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