Of course, you can tweak it according to your taste! Start your ragù alla bolognese by putting a large saucepan on medium heat and add 1 tbsp of extra-virgin olive oil. Then add minced bacon and let it brown. Add finely chopped onion, celery and carrot. Let it simmer for 5 mins, until veggies have softened.
How to make Bolognese Sauce Start by chopping the carrot, celery and onion very finely, but not too fine that it turns into a pulp. Then in a medium to large pot add the olive oil and the chopped vegetables, cook the mixture covered on low heat until the onion is transparent.
If you want to follow the authentic recipe of Bolognese ragù, you must use the fattest parts of the pork leg and beef. If you want to spice it up a bit you can add a little sausage pulp, possibly sweet and not too spicy.
First, a portion of the ragù is placed in a large pan and heated over medium flame. The cooked pasta is added next, along with some of the pasta water, and the whole thing is tossed a few times, so the pasta soaks up the ragù before the whole thing is placed on a warmed plate ...