ragù is the name Bolognese sauce in Itallian, ragù originating in Bologna.
melt butter in olive oil, sweat the chopped onion (using sharp knife to cut, can prevent "tear") and stir fried minced meat...add a TBSP of flour (as thickening agent) and oregano powder, bay leave, tomato paste... continue stir fried then add in tomato puree in can (freshly packed in factory from farm compare with tomato we bought - import takes time)... of course we can mixed with chopped tomato (skin off)....fried till flavour.
time to add in chicken stock and simmer till the sauce thicken...flavour with sea salt and pepper (best using pepper from Europe... white, black and red)...SERVE with Fettucini...whatever cini:)
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