The original Bolognese ragù, one of the cornerstone dishes of Italian cuisine, known and replicated all over the world, has its recipe filed in the Bologna Chamber of Commerce in 1982. However, since it was filed late, every family now has its tried-and-true recipe passed down from grandparents to grandchildren.
A true comfort food to let “simmer” in the pot, and tell me if you can resist dipping a piece of bread to taste it even knowing there’s another hour of cooking left?
Did you know that originally Bolognese ragù wasn’t made the way it is today? In ancient times, tomatoes weren’t used, which were introduced after 1981, so it was a white ragù. Today, however, tomatoes are used, albeit in small proportions, and from then on (as stated in the filed recipe), the use of milk was allowed to counteract (it is said) the acidity of the tomato.
I have always made it with milk, and of course, I’m sharing the original recipe for this Bolognese ragù, and I can guarantee that milk fits perfectly, added naturally towards the end of cooking.
Another famous and delicious ragù is the Neapolitan one, but what is the difference between the two? Bolognese ragù uses minced beef along with pork pancetta, while Neapolitan ragù uses chunks of beef and pork, not minced but cut into large pieces.
I researched on the AIFB site to create the recipe, and I won’t change it for anything, also because I know it is the original, ancient, and delicious one.
Below, I leave you other types of ragù to try and offer to your family, and then after the photo, as always, we’ll discover how to prepare the Original Bolognese Ragù!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Original Bolognese Ragù Ingredients
- 10.5 oz ground beef (flank or brisket)
- 5.25 oz pancetta (pork)
- 1/3 cup carrots
- 1/3 cup celery
- 1.06 oz onions
- 7 oz tomato puree (or crushed peeled tomatoes)
- 1 glass white wine
- 1 glass whole milk
- as needed beef broth
- as needed salt
- as needed extra virgin olive oil
Original Bolognese Ragù Preparation
To prepare the original Bolognese ragù perfectly, first dice the pancetta and then chop it very finely.
Place it in a thick-bottomed pot or earthenware pot and let it melt for a few minutes.
In the meantime, finely chop the onion, carrot, and celery, then add the extra virgin olive oil to the pancetta and the chopped vegetables.
Stir well to blend everything and let it wilt over low heat for 5 or 6 minutes.
Add the ground beef, stir with a wooden spoon and let it brown well.
Add the wine and let it evaporate well before adding the tomato puree or crushed peeled tomatoes, mix.
Lower the heat and cook the original Bolognese ragù for at least 3 hours.
Occasionally moisten with a few tablespoons of broth and stir.
Towards the end of cooking, add the milk and stir, as the milk reduces the acidity of the tomato, season with salt and pepper.
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How to Store Ragù
The ragù can be stored in an airtight container in the refrigerator for 3 or 4 days.
You can freeze the Bolognese ragù.
Other Recipes
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