Bolognese sauce

One of the best-known Italian recipe abroad, Spaghetti Bolognese does not exist in Italy. It is something you will find in a restaurant run by non Italians or by Italians not in touch with genuine Italian food. The real thing is called Tagliatelle al Ragù and comes from Bologna in Emilia Romagna. Genuine Ragù Bolognese is a combination of at least two types of meat, like lean minced beef and pork, plus oil and butter, a little wine, an onion, plump ripe tomatoes ad tomato pasta. The sprinkling of freshly grated Parmesan perfectly crowns this very Emilian dish.

Serves: 4

Ingredients:

• 25 g (1 oz) butter
• 2 tbsp olive oil
• 1 medium sized onion, chopped
• 250 g (9 oz) minced beef
• 250 g (9 oz) minced pork
• 6 tbsp white wine
• 1 tsp concentrated tomato purée
• 1 kg (2 1/2 lb) passata or chopped tomatoes
• Salt
• Freshly ground black pepper

Preparation:

Heat the butter and oil in a pan and fry the chopped onion. Then add the meat and fry until golden brown. Stir in the wine, tomato purée and passata or chopped tomatoes. Season with salt and pepper to taste. Cover with a lid and leave to simmer for about 2 hours, stirring from time to time. Serve with freshly cooked tagliatelle and sprinkle