Bolognese ragu is one of the quintessential sauces that represents Italy, particularly Emilia Romagna. It’s hard to find someone who doesn’t like this wonderful condiment for classic tagliatelle and lasagna alla bolognese….. The original recipe was deposited at the Chamber of Commerce of Bologna, the one I tried to reproduce in this recipe, but every family customizes it to make their own ragu. The preparation is simple, but it requires some patience because the cooking is slow. So all you have to do is try it!!
- Difficulty: Easy
- Cost: Medium
- Portions: 6/8
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 onion
- 3/4 cup celery
- 3/4 cup carrot
- 1.5 lbs ground beef
- 2/3 lbs ground fresh pancetta
- 3 cups tomato sauce
- 3/4 cup red wine
- 1 cup whole milk
- salt
- 1/4 cup butter
- 1/4 cup oil
- pepper
- vegetable broth (about 1 cup)
Tools
- Pan
Steps
First, prepare the broth.
Clean the vegetables and chop them into small pieces. In the pan, add the oil and butter and heat well.
When it’s hot, add the vegetables and sauté for a few minutes.
Then add the pancetta and sauté until it’s cooked and melted.
Next, you can add the ground beef, it will release all the water, so cook it over moderate heat until it’s quite dry on the bottom.
Then slightly raise the heat and deglaze with the wine, adding it in two stages.
After letting the wine evaporate, add the tomato sauce and the broth, cover and cook for about two hours on low heat, and if it dries out too much, add a bit of broth.
In the third image, you see the ragu after one hour.
The ragu after 2 hours. At this point, add the milk little by little, and always on low heat, cook for another hour, being careful not to let it dry out too much. At the end of the cooking, add salt and pepper.
And after three hours your Bolognese ragu is ready!!
Storage
You can store the Bolognese ragu in the refrigerator for two days or for longer storage, divide it into portions and freeze it.
