Bolognese ragu is one of the most famous Italian preparations worldwide, perfect for dressing egg tagliatelle or Bolognese lasagna.
Made with minced meat, rich and enveloping, it cooks slowly and is irresistible. There is an official recipe version deposited at the Italian Academy of Cuisine, but as with every traditional recipe, each family has its own version, passed down from generation to generation, varied according to tastes and needs.
Read how to make Bolognese ragu with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Slow cooking
- Cuisine: Italian
Ingredients
- 14 oz ground veal
- 5 oz fresh bacon
- 1 cup tomato puree
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 glass red wine
- 1 cup vegetable broth
- extra virgin olive oil
- salt
Preparing the Bolognese Ragu
Clean the onion, peel the carrot, wash the celery stalk removing the fibers, and chop everything.
Chop the bacon.
Heat a few tablespoons of extra virgin olive oil in a large pot and let the bacon brown.Add the chopped vegetables and let them wilt over low heat, then raise the flame and add the minced meat, stirring well to brown it on all sides and break it apart.
Deglaze with the wine, let it evaporate, and add the tomato puree and hot vegetable broth.Cover the pot with a lid, lower the heat, and let it cook for two hours, stirring occasionally.
Halfway through cooking, adjust the salt, and add a little more broth if the sauce becomes too thick.
Once cooked, taste and adjust the salt if necessary.
The Bolognese ragu is ready to be used.
Notes
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