Ragu’ alla Bolognese
Lovers of authentic true flavors: today we talk about Ragu’ alla Bolognese ( Bolognese Sauce ) the original recipe. One of the most characteristic condiments of good Italian cuisine, the one that has consecrated the Bel Paese 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.
The original recipe of Bolognese ragu’ is sincere, just like the traditional flavors that compose it.
I’m happy to share with you the authentic recipe for Bolognese ragù, just like our grandmothers did. Maybe one day you’ll pass it on to your children, who knows.
Which kind of pasta to combine with the original Bolognese ragù?
Certainly, 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 sauce.
The regional and traditional Emilian cuisine includes the real fresh homemade egg Emilian tagliatelle, but this sauce can also be used to dress also the short formats of the dry one.
Macaroni, rigatoni, penne, can also adapt to fusilli and farfalle.d
Ragu ‘alla bolognese is one of the basic ingredients for making another classic dish of Italian cuisine:
Traditional, although not very common today, the combination of Bolognese sauce with polenta.
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 tomatoes 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.