BOLOGNESE RAGÙ, original traditional Italian recipe, a sauce for egg tagliatelle, lasagna or polenta, one of the most made sauces because it’s simple and quick.
The bolognese ragù is one of the most iconic dishes of Italian cuisine, appreciated worldwide for its flavor with its base of ground meat, vegetables, and wine, this ragù is perfect for dressing pasta or filling polenta, and it lends itself to endless variations.
If you want to know how to prepare the true bolognese ragù at home, then you are in the right place, it is easy and quick to follow, offering you a perfect result in no time.
With few and simple ingredients, you can prepare this ragù in a few steps and enjoy a warm and tasty dish with your family or friends.
Take a look at the recipe and discover how to prepare bolognese ragù at home.
Follow me in the kitchen today, there’s bolognese ragù.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10-12
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
To prepare the Bolognese ragù according to the recipe deposited in 1982 at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna, veal and diced pancetta are used, and a knob of butter to sauté it is optional, and to replace it it’s more commonly used a mix of pork and veal.
- 2.2 lbs mixed ground meat
- 1 onion
- 2 carrots
- 1 stalk celery
- 5 oz red wine
- 6.3 cups tomato purée
- 1.3 cups milk (omitted)
Steps
P.s. the old recipe also includes the use of milk to keep the meat tender and perhaps to reduce the tomato’s acidity, I didn’t need it and also due to intolerances, I didn’t add it, but if necessary, add 1.3 cups of milk.
Traditionally, cooking takes about 6 hours like the Genoese, but the ground meat is obviously a very small cut that is very tender, I cooked it for about 1.5-2 hours also to avoid wasting gas.
Prepare a mince of onion, celery, and carrots and put it in a pan with oil.
Sauté then add the meat and sauté a little, then add the wine and cook to let it evaporate.
Finally, add the tomato purée, let it cook for about an hour on low heat, the ragù cooks quickly but the longer it cooks, the better it becomes.
Use the ragù to dress egg tagliatelle, polenta, or lasagna or gnocchi, whatever you prefer.
Bon appétit
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Prepare the Bolognese ragù to dress pasta and gnocchi, it’s a real delight.
Bolognese Ragù
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Bolognese Ragù
For the ragù, a mix of ground meat, pork, and beef is used, but you can always choose to use one or the other according to your taste.
FAQ (Questions and Answers) Bolognese Ragù
Can I use pork ground meat for the recipe?
Obviously yes, the flavor will change, a mix of veal and pork is perfect.
If I omit the pancetta, will I have a lighter ragù?
Undoubtedly, even if the ragù cooked for many hours is not a light dish but it is very good this way.
Can I use milk other than cow’s milk?
Yes, in case of intolerances, I personally avoided it because soy milk would have changed the flavor while rice milk would have sweetened it.
How long can I store the ragù?
You can store the ragù for 3 days in a sealed container in the fridge.
Can I freeze leftover Bolognese ragù?
Certainly, then thaw it slowly in the fridge.
