Original Bolognese ragù recipe, with classic preparation in a pot and also with Bimby.
It’s a specialty prepared with various types of minced meat.
I prefer to use mostly beef and less pork to make it lighter, or I add some bacon.
But the most important ingredient is time, you must not rush.
Bolognese ragù, is the basic recipe to season many types of pasta from tagliatelle, to lasagna, cannelloni, and finally over polenta.

These recipes are designed for you:

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Slow Cooking, Cooking with a kitchen robot
Cuisine: Regional Italian
Region: Emilia-Romagna
Seasonality: All Seasons

337.53 Kcal

calories per serving

Info Close

Energy 337.53 (Kcal)
Carbohydrates 13.71 (g) of which sugars 2.10 (g)
Proteins 23.13 (g)
Fat 22.07 (g) of which saturated 6.52 (g)of which unsaturated 8.00 (g)
Fibers 2.48 (g)
Sodium 791.64 (mg)

Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1 stalk celery
2.1 oz onion
2.1 oz carrot
1 sprig rosemary
4 tbsp extra virgin olive oil
10.6 oz beef (second cut minced)
10.6 oz pork (minced)
5.3 oz bacon (diced)
3.4 fl oz red wine
1 qt tomato sauce
2 tbsp tomato paste
to taste salt
to taste pepper
3.4 fl oz whole milk
to taste basil

Original Bolognese Ragù Recipe

Tools

What we need to make

1 Knife
1 Chopping board
1 Wooden spoon
1 Pan thick bottom

Steps

To make

Wash the celery and carrot and peel the onion. Finely chop all the vegetables with a mixer or a mezzaluna.
Prepare a wide and not very high pot with a double bottom to prevent our ragù from sticking.
Pour the olive oil and the mince into the pot and sauté slowly without raising the heat.
It should cook for about 8 minutes, stirring occasionally.
Meanwhile, wash and finely chop the rosemary.
When the vegetables are sautéed, raise the heat and add the diced bacon and meat, little by little, stirring.
Add the chopped rosemary and let it all absorb the flavors until dry and changed in color
Now, deglaze with red wine and continue cooking over high heat until completely evaporated and the meat is darkened by the wine.
Do not add the sauce until all is evaporated because there should be no trace of alcohol, which would give the sauce an unpleasant taste.
As soon as the wine has evaporated, add the tomato sauce and paste,
A couple of generous pinches of salt, a generous grind of pepper, and stir.
Cover and wait for it to start simmering again.
At this point, move the pot to a smaller burner compared to its size and lower the flame to a minimum.
The ragù must cook for 3 hours, with the lid on. Stir it occasionally with a wooden spoon. After the indicated time, taste it and adjust the salt.
For a good Bolognese ragù, here comes the magic touch that makes it different from other ragùs
Add the milk, mix well, and turn off. The milk serves to soften the acidity of the tomato, but if you don’t like it, you can replace it with a spoonful of sugar
The original Bolognese ragù recipe is now ready to be used.
Put the bacon in the bowl and chop: 10 sec./speed 8. Gather at the bottom with the spatula.
Add the celery, carrot, rosemary needles, onion, extra virgin olive oil, chop: 5 sec./speed 7. Gather at the bottom with the spatula.
Saute: 10 min./120°C/speed 1, reverse without measuring cup.
Add the minced meat, saute: 5 min./120°C/reverse/speed 1, without measuring cup, stirring occasionally.
Add the red wine and let it evaporate: 5 min./Varoma/reverse/speed 1, without measuring cup.
At this point add the tomato sauce, paste, and adjust the salt,
Cook with the basket instead of the measuring cup: 25 min./100°C/reverse/speed 1, stirring occasionally.
Add the milk (if used) and cook: 20 min./95°C/reverse/speed 1.
The original Bolognese ragù recipe made with the Bimby is ready for you.