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ENGLISH: Continuing my food series of Italy we come to the pasta, which will usually be a separate course served before the main course. The dish you see here is the famous Ragu or Spaghetti alla Bolognese.

Spaghetti alla Bolognese

Extra Virgin olive oil
1 onion
1 carrot
Chilli, parsley, oregano, basil and garlic
Bacon or speck or pancetta
800g minced veal & pork
Milk
2-3 tins peeled tomatoes & tsp sugar
1/2 cup red wine or Marsala
Stock or stock cube

In a large pot fry first 5 ingredients. Then add mince and brown it, then add each of the other ingredients. Simmer for 1.5 hrs and serve with good quality pasta (I use Barilla and once it's al dente will always cook it further with a little bit of the sauce).

ITALIANO: Continuo con il Giro del Cibo Italiano. Siamo arrivati alla pasta. Vedete il ragu / Spaghetti alla Bolognese.

Spaghetti alla Bolognese

EV olio
1 cipolla
1 carota
Peperoncini, prezzemolo, origano, basilico ed aglio
Pancetta
800g carne di vitello e maiale macinata
Latte (un po)
2-3 barratoli di pomodori pelati
1/2 coppa vino rosso o Marsala & 1 cucchiaino di zucchero
1/2 coppa di brodo

Friggete la prima 5 ingredienti, poi cuocete a fuoco lento per 1.5 ore. Mangiete con una pasta buona (uso Barilla)

Canon 5D
f/5.6
1/15
ISO 640
70mm

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