traditional. ragu

Ragù alla Bolognese is one of the most important recipes of my own city, perhaps the most famous Italian dish in the world. Unfortunately, it is also the most mangling Italian recipe! For the Bologna’s people ragù is a very serious matter, more than can be expected! The preparation of this great recipe is very easy, but needs time, right ingredients and a very good thick-bottomed heavy pot. So, take your time and be prepared to taste something different than the ordinary international "Bolognese sauce".

Authentic Ragù alla Bolognese RECIPE AND HISTORY

11 oz (300 g) ground beef, 85% lean

5.5 oz (150 g) ground pork belly

(50 g) yellow onion

(50 g) carrot

(50 g) celery

tbsp (30 g) double concentrated tomato paste

glass red wine

unsalted butter

milk

black pepper

salt

First, place a tick-bottomed heavy pot over medium...

First, place a tick-bottomed heavy pot over medium heat. When the bottom is hot, pour the ground pork belly and stir-fry until all the liquid inside the meat is evaporated.

Now, pour the grounded beef and cook until...

Now, pour the grounded beef and cook until golden brown. Finally, pour the meat into a bowl and put aside, covered.

In the same pot add the butter and...

In the same pot add the butter and let it melt over low heat.

After that, add onions, carrots, and celery, all...

After that, add onions, carrots, and celery, all finely minced. Sautè over medium heat, stirring occasionally until all the vegetables are very tender and translucent.

Finally, add the tomato paste and stir-fry 5...

Finally, add the tomato paste and stir-fry 5 minutes more.

When the vegetables are well cooked, add the...

When the vegetables are well cooked, add the meat previously seared. Raise the flame on high and pour the wine stirring frequently for a couple of mins.

Finally, turn the heat down to low and...

Finally, turn the heat down to low and cover the pot with a lid. Cook very slow for at least 3 hours, stirring occasionally.

The ragù alla Bolognese have to simmer very...

The ragù alla Bolognese have to simmer very gently all the cooking time. Add beef stock only if necessary.

After at least 3 hours, when the ragù...

After at least 3 hours, when the ragù alla Bolognese is well done, pour the whole milk warmed and stir well.

Cook 40 minutes more, stirring occasionally.

Salt and pepper the ragù alla Bolognese just...

Salt and pepper the ragù alla Bolognese just a few minutes before ready.

Top 1 traditional. ragu recipes from across the web

The most viewed traditional. ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Authentic Ragù alla Bolognese RECIP...

Top 1 traditional. ragu recipes from across the web

The most viewed traditional. ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Ragù alla Bolognese RECIP...

The most viewed traditional. ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine