So when me and the BF moved in together, one of the first things I mastered was making a ragu bolognaise.
I always make a double batch, for the day you have no time to cook or no inspiration. Always a meal saver and everybody here loves it. By now, I have more than one recipe I use and depending on my mood I cook one or the other. Today, my oregano version is up.

Recipe for Ragu Bolognese Culinessa style

1 TBsp of olive oil
1/2 TBsp of butter
1 Medium sized onion, chopped up
500 gr Ground Beef
150 ml Milk
150 ml Red Wine
1 TBsp Dried Oregano
2 TBsp Sugar
Salt and Pepper to taste
1 can of Diced tomatoes
1 little pack of passata, about 250 gr

In your pan, start with a 1 tbsp of olive oil and 1/2 TBsp of butter and add in your onions.
When the onions are translucent, add in your ground beef.
When the ground beef is cooked through completely, you add in milk enough to cover the meat completely.
Keep stirring your sauce until the milk has completely evaporated.
Now do the same with the red wine. Try to cover the meat just so it has a layer of wine. Don’t worry, the alcohol will evaporate, it will give color and a nice deep flavor.
When all of this has evaporated, add in you oregano, sugar and season the sauce with salt and pepper. Let it all dissolve and
add in your tomatoes and your passata.
I always add in water twice the amount that fits the can where the diced tomatoes come in.
Now comes the part where you need to be patient. Let it simmer and stir every once in a while and season with salt and pepper if necessary. Its basically about taste.
Add in a little bit of water if your sauce becomes to thick. Tasting is crucial.

Cook your pasta al dente and serve with fresh basil and Parmigiano Reggiano.

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