Great ShekharBargava! (oh, what skilful fingers I have!:cool: )
I must tell you that last night BALANZONE Genie appeared magically to me from within a crockpot and left a message for your miserable genie:
INGREDIENTS OF THE ONLY, TRUE RAGU' ALLA BOLOGNESE:
10 lb minced beef meat
10 lb minced pork meat
10 lb minced luganega (Italian fresh sausage)
1 celery stalk, diced
1 carrot, diced
1 onion, diced
1 handful chopped parsley, diced
1 glass red wine
oil and butter
salt and pepper
2-3 tbsp concentrated tomato puree (NO fresh tomato!:mad: )
1/2 glass wholemilk (NO cream!:mad: :mad: and, in any case, it's an optional)
As for the procedure, Balanzone genie must admit that your genie isn't so far from the truth, and only recommends to cook vegetables at first and then add all the meats.
In his magnanimity, he also tells you that, if you'll lay down trembling at his feet, he'll share with you his TRUE, UNIQUE LAMB KORMA RECIPE.
After that, the BALILLA Genie appeared to me and said that a good Genovese variation of meat sauce could be a handful of dried Porcini mushrooms, soaked in water, minced and added to the other vegetables (to tell the truth, the typical Genovese meat sauce, called "Tocco", is made with a whole piece of beef, like the Ragù alla Napoletana)
Finally, the CUCCUREDDU genie appeared and said that lamb meat is widely diffused in all the Central and Southern Italy, not only in Sardinia, and that he doesn't know so much about Ragù d'Agnello (is it from Sardinia? Abruzzo? Lazio? Who knows?) but he'll look for more info.
Best regards to your 120 children,
Pongi and the 40 genies