Name: Slow Cooker Ragù alla Bolognese volgens Accademia Italiana
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 2 eetlepels olijfolie extra vergine; 50 g ongezouten roomboter; 100 g pancetta, fijngehakt; 1 middelgrote ui, fijngesneden; 1 middelgrote wortel, fijngesneden; 1 stengel bleekselderij, fijngesneden; 400 g rundergehakt (bij voorkeur half-om-half rund en varken, maar alleen rund mag ook); 100 ml droge witte wijn; 400 ml volle melk; 2 eetlepels tomatenpuree (ca. 35 g); 250 ml runderbouillon (liefst zelfgemaakt of van goede kwaliteit); Zout en versgemalen zwarte peper naar smaak; Versgeraspte nootmuskaat (optioneel)

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