1. The first step is to peel the onions and carrots, and remove the tendons from the celery. At the same time, boil water in a pot and add a few tablespoons of salt. Cook the noodles for 8 to 9 minutes and immediately rinse them with cold water for 10 minutes, so that the taste of the noodles will be better. (Italian people prefer undercooked noodles, if you can’t accept it then bar noodles are cooked)
2. Cut the three materials into small pieces and mix them evenly.
3. Pour olive oil and butter in a pot with high edges. Pay attention to low heat, otherwise the butter will be zoomed out immediately.
4. After the butter has melted, pour the chopped vegetables into the pot, and then stir them occasionally while sautéing them until golden brown.
5. Add three layers of minced meat to the ground beef and stir evenly.
6. Then pour all into the pot.
7. Let the meat fry until browned, stirring occasionally.
8. Pour in red wine to make it fragrant.
9. Add tomato paste to the stock and mix well.
10. Add tomato juice to the meat, add some salt and let it cook for an hour and a half on low heat.
11. Within an hour and a half, add the remaining stock little by little at a time.
12. Finally add the milk. When the meat sauce is almost ready, mix it with some salt and pepper.
13. Drain the pasta and serve. Sprinkle meat sauce on the noodles, then sprinkle with parmigiano reggiano dry cheese to increase the flavor. A delicious plate of spaghetti al ragu is made! Hope you will like it!
