I will start with the history and reverence. The Italians, for the most part, obsessed with the kitchen as perhaps no other. Battles on the topic of "how to" are maintained on all fronts, disputes, and virtual fist fight - it is quite ordinary. Created a special official bodies regulating the right to call the specialist historical name only if it is prepared in accordance with the regulations. This attitude to your cooking in particular and historical heritage as a whole, deserves respect. Run on the tops - sauce is prepared from vegetables (carrot/onion/celery) broth, wine and meat component. And here in this part of the walk read more. The recipes usually indicate the minced beef or beef+pork or beef+pork+pan of chatty. And these recommendations are usually exhausted. What does the average diligent cook? He takes the meat, habitually protects him from films (fascias) and has lived and cuts of his meat (in a meat grinder or, if he is a perfectionist, knives). And here it is usually the crux of the matter. If cooking chopped steak, or ravioli/dumplings and other products from minced meat such diligence is understandable and even laudable, this is for ragu Bolognese - a recipe for mediocre results. Get on the main stages. Vegetables cut into medium dice (5-6mm)

Olive oil and begin to fry onions. When the bottom of the dish will start Carmelitas onion sugar, and the onions still won't be gold - it will be time to add the carrots and celery. If you are preparing to panchitas, it is necessary to spread almost immediately after the onions and olive oil can be safely reduced. At periodic stirring fry the vegetables until then, until the carrots will not give the characteristic smell of roasted carrots.

And only after that add the meat. It must simmer, stirring occasionally, until the color changes. Then pour in the wine and simmer with wine for about 15-20 minutes. Then add the broth. I use a concentrate of red broth, which deliver water to my desired consistency - about concentrate recently wrote here. - http://www.povarenok .ru/recipes/show/108 144/ broth all quietly bubbling for about another half hour, then it is time pureed tomatoes. And here after adding the tomatoes and start the process. The fighting/longing. Long. An hour and a half. While the excess moisture is gone. Until the sauce thickens. Five minutes before readiness is the time to try and rectify the taste - pepper (I like black, coarsely crushed), salt, and sugar, if the tomatoes were not sweet. And now I'm going to ask you a provocative question - what will become minced meat, cleaned of all fascia, all wires, clean? Correctly, the meat will be "no". But if we take in beef shank, if we take the minced meat is rich in collagen is the result of a long cooking the sauce acquires the consistency of a good jelly. All zhelatinirovatsja! And this delightful density, even the stickiness of the sauce will amaze you inexpressibly! I think, incidentally, that in the Bologna rumors because so few restaurants in which the menu is "Ragù bolognese" that boring restaurateur to enter in menu, recipe, ad nauseam on the teeth for many years. Because I write just the stew that each chef makes their own changes and additions to the regulations, and not to get bashed from the strict inspectors AIDC this is the sacramental "bolognese" is not indicated. But now, armed, so to speak, a new look on the well-known things - we can enjoy the taste of this sauce and the house! Bon appetit!