Ragu none Pasque by Laura Santtini

Preparation steps

• Heat the oil in a thick-bottomed pan. Add the very finely chopped onion and garlic, when it starts to froth, add the chopped meat bacon to the strips, and the diced meat and fry over a high heat until it gets a brown crust, it really gives flavor to this sauce, so let the meat roast but not burn. Season with salt and pepper, add bay leaf and tomato puree (concentrate), stir over low heat until the fat begins to separate from the sauce. Add the wine and cook for another 5 minutes, until the alcohol evaporates and the meat absorbs the aroma of the wine. .When the sauce is done add a little water and a little milk as milk helps the digestibility of this dish (this is for those who have heartburn problems). Serve fusili-type pasta with this sauce, but it is also good with spaghetti, it is important that the pasta goes well with the sauce. For children, leave the sauce as it is, but I advise adults to add pepper and sprinkle with larger pieces of parmesan.
• For juicy bolognese sauce, for which this ragout is an ideal overture, add 400 g of chopped pellets, homemade salsa, etc. Of course if you are in a hurry feel free to take ground beef (if you manage to find beef) which gives the best sauce.I must add that bolognese the sauce is traditionally made from several types of minced meat, chicken livers and bacon.