Put the olive oil, a little more than half of the butter and onion in a deep, heavy background, on fire between moderate and strong and saute until the onion has golden.
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| Ingredients to make noodles to RAGU: |
| 3 tablespoons of extra virgin 75 g olive oil. Of butter 2 tablespoons of well chopped onion 2 tablespoons of carrots cut into dicos 2 tablespoons of celery cut into dice 350 g of beef without ground gross salt 250 ml of dry white wine 120 ml (8 tablespoons) of milk 500 g of tomato puree or cooked and peeled tomatoes 60 g of grated Parmesan cheese. |
Ingredients to make noodles to RAGU:
2. Add the carrot and celery and continue to skip until they begin to change color.
3. Add the meat separating it with a wooden spoon.
4. Sprinkle with a little salt and cook, stirring occasionally, until the meat has lost the raw color.
5. Pour the wine and cook, stirring occasionally until it has been completely evaporated.
6. Pour the milk, sprinkle with the nutmeg and continue cooking, stirring until most of the milk has evaporated.
7. Add ground tomatoes.
8. Wait for it to start boiling and lower the heat.
9. This must boil at least 1 hour.
