Traditional recipe for Ragu’ alla Bolognese
Here’s how to prepare the traditional recipe for Ragu’ alla Bolognese.
Lovers of authentic true flavors: today we talk about the traditional recipe for Ragu’ alla Bolognese ( Bolognese Sauce ) the original recipe from Bologna.
One of the most characteristic and famous sauces of good Italian cuisine, the one that has consecrated Italy as the greatest holder of good food.
On 17th October 1982, the Bologna delegation of the Italian Cuisine Academy filed the official recipe for Bolognese ragù at the local Chamber of Commerce to guarantee continuity and respect for the Bolognese gastronomic tradition in Italy and in the world.
I’m glad to share with you the authentic recipe for Bolognese ragù, just like my grandmother’s did. Maybe one day you’ll pass it on to your children, who knows.
Which is the secret to making a perfect Bolognese Ragu’?
First the choice of ingredients. The meat: do not use only ground beef, add at least a third part of ground pork.
Chop finely carrots, celery, and onions with a knife, not with a food processor.
Use Italian flat pancetta, not bacon.
For the tomato sauce, try to avoid ready-to-use purees. I recommend using a good quality of peeled tomatoes. Blend them with a hand mixer before adding them to the meat.
The original recipe doesn’t include garlic and oregano or other aromatic herbs in the sauce. If you prefer to add an extra flavor to your Bolognese sauce, you can add at most a few bay leaves.
Add the milk only at the end of cooking.
But the real secret to getting a perfect and original Bolognese ragu is to cook it slowly and for a long time. At least three hours.
Which kind of pasta to combine with the Traditional ragu’ alla Bolognese.
The spaghetti bolognese served abroad can be eaten but are one of the fakest Italian dishes.
The same goes for the linguine and all the most imaginative variations, where even the meatballs sprout above the Bolognese Ragu’.
In traditional Emilian cuisine, Bolognese ragu is served with fresh homemade egg pasta. Such as Tagliatelle, Fettuccine or the wider Pappardelle.
We can also use the traditional Ragu’ alla Bolognese to make “The original Lasagna alla Bolognese, another traditional and famous dish of Italian cuisine. And also to dress short ridged tube pasta. Maccheroni, Rigatoni, and Penne.
Now that I have explained to you what authentic Bolognese ragu’ is. All you have to do is wear your aprons and prepare this delicious sauce.
Follow the recipe and the video tutorial below, and let me know.
Ragu' alla Bolognese ( Bolognese Sauce )
- 400 gr Ground beef
- 400 gr Ground pork
- 80 gr Pancetta finely chopped
- 70 gr Onion finely chopped
- 70 gr Carrot finely chopped
- 70 gr Celery stalks finely chopped
- 70 gr Butter
- 800 gr Canned peeled plum tomatoes
- 1 glass Dry white wine
- 5 tbsp Tomato Paste
- 1 glass Milk
- Freshly Ground Black Pepper
- Put a large saucepan on medium heat and add the butter
- Add finely chopped pancetta and fry for few mins until golden.
- Reduce the heat and add the onions, carrots, and celery, all finely chopped, then fry for 10 mins. Stir with a wooden spoon the vegetables often until it softens.
- Increase the heat to medium-high, and add the beef and pork mince making sure to break up the mince and remove the chunks.
- Cook until the liquid releases from the meat.
- Add the white wine and let it evaporate ( it will take about 10 minutes ).
- Meanwhile, with a blender or food processor, blend 800 gr of canned peeled plum tomatoes.
- Then add the tomato sauce and the tomato paste into the saucepan.
- Bring to the boil, then reduce to a very gentle simmer and cover with a lid.
- Cook for at least 3 hours stirring occasionally, adding some water as needed.
- Make sure that the sauce does not stick to the bottom of the pot.
- Half an hour before the end, season with salt and pepper according to taste.
- When the sauce is cooked add the milk, stir and turn off the heat.