Ragu' alla bolognese

Fiorelli.

The tubular shape and ruffled edges of this unique Italian noodle allow it to capture sauces beautifully. (It will also add a fun flourish to any dish.)

Ragu' alla bolognese

Ragu' alla bolognese, recipe of the most famous ragu of Italian cuisine, a rich and tasty sauce. No one can resist the meat sauce, perfect for seasoning pasta, fettuccine, tagliatelle, baked lasagna and cannelloni! Thanks to the ragu many fabulous first courses are born, as tradition dictates. The Ragu' alla bolognese is a classic of our traditional cuisine, especially of Bolognese cuisine and Emilian cuisine. The original recipe of Ragu' alla bolognese was deposited at the Chamber of Commerce of Bologna in 1982, but each family has its own particular version. It is also called bolognese sauce when it is found on international menus!

The key points of Ragu' alla bolognese are: the mix of minced beef and pork, which must not be too lean, just to give the richness of taste to the sauce, and slow cooking for at least 2 hours, the addition of butter in the sauté, and milk, almost at the end of cooking, to balance the taste and make the tomato more balanced. I also add a little bacon, which makes the Ragu' meat even tastier!

How to make meat sauce? 

These that I have listed are the bases to obtain an excellent Ragu' of meat. The recipe is simple to make. The only thing to take into account is the cooking time needed to prepare it: the Bolognese sauce will have to cook over low heat for 2 and a half hours. But you won't have to do anything but check every now and then! Then the taste is always there! The word Ragu comes from the term French "ragoûter" which means to cook over low heat. Same principle also for the Neapolitan ragù, in which the meat, of different types, is cooked in pieces and slowly, instead of using minced meat as for the Bolognese Ragu. Here is the recipe of Ragu 'Bolognese: rich, substantial, dense, fragrant and tasty. Everyone loves it. A fabulous meat sauce and a real joker in the kitchen! Make it abundant, and you will surely find a way to use it.

Ragu' alla bolognese: recipe and preparation

300g beef (minced meat)

300g pork (minced meat)

350g tomato puree

100g bacon

200g vegetable broth

200g red wine (1 glass)

100g milk (half a glass)

1 onion (small)

1 celery stalk

1 carrot (small)

2 tablespoons tomato paste

30g butter

3 tablespoons extra virgin olive oil

salt to taste

pepper to taste

How to make meat sauce

With the doses indicated in the recipe, you will have Ragu 'alla bolognese for 6 people, to season pasta, tagliatelle, fettuccine, etc. ... and it is also good for preparing baked lasagna for 6 people.

The meat sauce should not be too juicy: it should be thick and the tomato not too visible. Tomato paste is also added to give the sauce a brighter color, but if you do not have it, you can also not put it.

Prepare a vegetable (or meat) broth and keep it warm. With a potato peeler, peel the carrot and remove the woody filaments of celery. Chop carrot, celery and onion into cubes and put them in a pan in which you have heated 3 tablespoons of oil and butter. Brown for a few minutes over high heat, add the meat and cook with chopped vegetables. Mix the ingredients well for a few minutes. Cut the bacon into strips and add it to the meat sauce. Deglaze with the red wine and let it evaporate, over high heat. Add the tomato puree, a sprinkling of pepper, a pinch of salt and half of the broth. Mix well. Lower the heat and cook half-covered for 2 hours, stirring occasionally and adding more broth if necessary. After 2 hours, add the milk, mix and continue cooking for another 30 minutes. Once ready, season with salt. Your Bolognese sauce is ready to be used. You will see that everyone will like it and even children are fond of it. You choose how to use your meat sauce: you can use it in a thousand different ways.

Preservation

The Bolognese Ragu' can be kept in the refrigerator for 3 days, in an airtight container. To take advantage, you can also prepare it the day before, store it in the refrigerator, and the next day heat it to prepare lasagna. When you are going to heat it, add a few tablespoons of water, to make it return to the right consistency and give it more vigor.

The meat sauce can also be frozen: I advise you to do it in abundance and then place it in the freezer already portioned, for a more convenient use. There are also very nice single-portion containers.

I have nothing more to add! 

I only know that the Ragu' alla bolognese is a World Heritage! A classic sauce that cannot miss on our tables.