Throughout Romagna, this sauce has traditionally been paired with tagliatelle, a dish reserved for festive days.
Ingredients and Preparation
- beef and pork
- sausage
- fresh pancetta
- carrot
- celery
- onion
- salt and pepper
- extra virgin olive oil
- butter
- ripe or peeled tomatoes
- dry white wine
Prepare a soffritto with oil (and optionally a little butter), then add the minced or finely chopped meats, deglazing with the wine and letting it evaporate. Season with salt and pepper. At this point, add the tomatoes and cook slowly over low heat for about an hour.
This ragù could be used to dress any type of pasta, but especially tagliatelle.
The variations practiced by our grandmothers included using lard instead of oil and butter, tomato paste instead of fresh tomatoes, and pounded lard instead of pancetta.
