Bolognese meat ragu is very versatile and can be used to dress egg pasta, such as tagliatelle or pappardelle, to prepare lasagna, baked pasta, or as a filling for arancini and crepes.
Bolognese ragu represents one of the most iconic preparations of Italian cuisine, especially of Emilia-Romagna, a region renowned for its extraordinary culinary culture. It’s a hearty sauce, it takes time to prepare but the result is worth every wait.
This ragu, known worldwide, is often paired with spaghetti outside Italy but traditionally it is served with egg pasta, like tagliatelle or pappardelle.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz ground beef
- 1 cup tomato puree
- 5 oz pancetta
- 1.75 oz carrots
- 1.75 oz celery
- 1.75 oz onion
- 1 tablespoon tomato paste
- 1 glass red wine
- 1 glass vegetable broth
- 3 tablespoons extra virgin olive oil
- salt
- pepper
Steps: Bolognese Meat Ragu
First, finely chop the onion, carrot, celery, and pancetta. Sauté everything in a pot with the oil for a few minutes, then add the minced meat.
Cook for about 10 minutes, add the wine and let it evaporate.
At this point, add the tomato paste, puree, and broth, cover with a lid and let it cook on low heat for 2 hours, stirring occasionally.
Halfway through cooking, adjust salt and pepper, and check that it hasn’t dried out too much; if so, add a bit more broth.
At the end of cooking, taste for salt and turn off the heat.
Questions and Answers
Can I prepare Bolognese ragu in advance?
Yes, Bolognese ragu can be prepared in advance and stored in the refrigerator for 2-3 days. You can also freeze it.
How can I store it?
Store the Bolognese meat ragu in the refrigerator, sealed in an airtight container for a couple of days.
What meat can I use for Bolognese ragu?
The best meat is a combination of ground beef, with fresh pancetta. It’s also acceptable to use mixed meats, about 60% beef and 40% ground pork.
