Since the thread has been rejuvenated, I might as well....
We are cooking a ragù alla bolognese today.
Chopping the veggies into really small cubes:
Then I pass the meat and the guanciale through the meat grinder:
I heat up a large pot with a generous amount of butter and olive oil and add the carefully mixed vegetable and meat:
Frying and stirring it for 15 to 20 minutes until all liquid has disappeared and we can get some light roast aromas.
Here is where the recipes differ, some liquid is added and many use chicken or veal broth - we like it best cooked in tomatoes, I use the best I can get (Marzano from Vesuvio):
Add some coarse salt and freshly ground black pepper and let simmer for up to two hours.
Then it should look about like this and will be finished, waiting for fresh pasta:
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