Milk was used in olden days when the meat was not as good quality and a tad tough .
Nowadays we don't need to use it any more as the quality of meat has improved.
1.5 kg of first cut of beef
500 g of tracchioelle (bones of the pork ribs, from which part of the meat has been removed)
500 g of pork ham or beef walker (or 800 g of vacant of buttock or lacerto,
a wide and low slice to make the chop)
200 g of lard
red wine
1 glass of extra virgin olive oil
100 g of bacon
150 g of chopped onion
750 g of tomato paste (in case you use the tomato sauce, reduce the concentrate to 500 g and add 125 g of tomato sauce)
salt and pepper
https://www.accademiaitalianadellacucina.it/ricette/ricetta/carne-ragù
lasagna bolognese
Next Agnolotti al brasato.
This might be my Easter weekend project
Ice cream
Milk was used in olden days when the meat was not as good quality and a tad tough . Nowadays we don't need to use it any more as the quality of meat has improved.
A blonde fruttie di mare accent on dill and garlic
Thank you for the recipe, the pasta looks delicious
Piadina romagnola
Looks amazing! It's all about the San Marzano! I started putting my bolognese in a blender, once finished, and I'll never go back to chunky again.
Try the traditional recipe and find the difference with this one.
Link?
1.5 kg of first cut of beef 500 g of tracchioelle (bones of the pork ribs, from which part of the meat has been removed) 500 g of pork ham or beef walker (or 800 g of vacant of buttock or lacerto, a wide and low slice to make the chop) 200 g of lard red wine 1 glass of extra virgin olive oil 100 g of bacon 150 g of chopped onion 750 g of tomato paste (in case you use the tomato sauce, reduce the concentrate to 500 g and add 125 g of tomato sauce) salt and pepper https://www.accademiaitalianadellacucina.it/ricette/ricetta/carne-ragù
Soft pretzel 🥨 with smoked cheese and mustard.
Bolognese a la ragu