The Official Bolognese Sauce Recipe: Ragù alla bolognese in Italian
Try this The Official Bolognese Sauce Recipe: Ragù alla bolognese in Italian recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt and freshly ground black pepper to taste
- extra virgin olive oil
- 300 g freshly ground beef (neck shoulder or diaphram are most flavourful cuts)
- 50 g each of onion celery and carrot, finely diced (soffritto)150g pork belly or unsmoked pancetta, ground (maribel adds often locals substitute this with ground pork and i have used a good quality bacon with excellent results)
- 30 g triple concentrated tomato paste or 5 tbsp. sauce (used more for colour than taste, maribel adds)
- 100 ml or 1/2 glass red wine (suggestions for substitutio
- water to cover mixture (and if i have unused broth i add it to the water, or instead)
- 215 ml or 1 glass whole milk (only if you use tomato sauc
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 1.6125 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.222654 g
- Serving Size 1 1 Serving (97g)
- Sodium 38.79025 mg
- Sugar 0 g
- Trans Fat 0.0436665 g
- Calories 14 calories
Brown meats together in olive oil; add the vegetables and sauté a few minutes, stirring occasionallyWhen you hear the mixture sizzle, add the red wine over high heat, working to evaporate it quicklyWhen the meat is well browned, add the tomato paste or sauce and cover with water up to 1 cm above level of mixtureSimmer 2 hoursAdd the milk a bit at a time during this two hour time only if you used tomato sauce; do not add any milk at all if you chose to use tomato pasteSeason with salt and pepper to taste
