Traditional Ragù alla bolognese
Ragù needs to cook in tomato sauce over a low flame and for a long time. Here is the Bolognese version of one of the most beloved Italian sauces in the world. The official formula for ragù alla Bolognese was first established by the regional delegation of the Italian Academy of Cuisine at the Bologna Chamber of Commerce. Though the Academy itself has even proposed an updated version that provides for using alternative cuts of beef to the recipe (the muscular part of the diaphragm). In fact, you can use cuts like the flank steak, beef shoulder or chuck roast instead. The recipe’s method, however, remains unchanged: after initially browning the bacon, vegetables and meat, you will need to cook slowly for quite a while.
Ingredients11 oz ground beef2 oz carrot1 oz onion5 oz pancetta4 oz tomato sauce2 oz celeryWhite wineBeef stockMilkOlive oilSalt and pepper
PreparationChop pancetta (or bacon if you can't find pancetta). Peel and finely chop celery, carrot and onion. Cook pancetta in a saucepan with 3 tablespoons of oil then add the vegetables and let them wither gently. Add the meat and brown for five more minutes. Blend the meat with half a glass of white wine and let it evaporate completely. Add the tomato purée and stir for two minutes. Cover the meat with broth and half a glass of milk. Cook for about two to two-and-a-half hours – soaking the mixture occasionally with more broth and season with salt and pepper.
How to preserve ragùOnce cooked, the meat ragù can be stored for 5-6 days sealed in the refrigerator. It can also be prepared in large quantities and then frozen in ready-to-use portions that can last up to three months.
Ragù needs to cook in tomato sauce over a low flame and for a long time. Here is the Bolognese version of one of the most beloved Italian sauces in the world. The official formula for ragù alla Bolognese was first established by the regional delegation of the Italian Academy of Cuisine at the Bologna Chamber of Commerce. Though the Academy itself has even proposed an updated version that provides for using alternative cuts of beef to the recipe (the muscular part of the diaphragm). In fact, you can use cuts like the flank steak, beef shoulder or chuck roast instead. The recipe’s method, however, remains unchanged: after initially browning the bacon, vegetables and meat, you will need to cook slowly for quite a while.
Ingredients
11 oz ground beef
2 oz carrot
1 oz onion
5 oz pancetta
4 oz tomato sauce
2 oz celery
White wine
Beef stock
Milk
Olive oil
Salt and pepper
Preparation
Chop pancetta (or bacon if you can't find pancetta). Peel and finely chop celery, carrot and onion. Cook pancetta in a saucepan with 3 tablespoons of oil then add the vegetables and let them wither gently. Add the meat and brown for five more minutes. Blend the meat with half a glass of white wine and let it evaporate completely. Add the tomato purée and stir for two minutes. Cover the meat with broth and half a glass of milk. Cook for about two to two-and-a-half hours – soaking the mixture occasionally with more broth and season with salt and pepper.
How to preserve ragù
Once cooked, the meat ragù can be stored for 5-6 days sealed in the refrigerator. It can also be prepared in large quantities and then frozen in ready-to-use portions that can last up to three months.
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