Its Magesty Bolognese sauce is the king of the meat sauces.
It’s a rich and thick meat stew “with” a small amount of tomato passata in it.
Bolognese sauce (Ragù alla Bolognese) is a meat sauce, it is the traditional Sunday lunch for most Italian families, but how to make authentic Ragù Bolognese?
As all great recipes, there are several versions of Bolognese sauce.
Every Italian family keeps in a drawer recipe handed down from generation to generation, but the initial schema is the same for everyone.
To make a tasty Ragù Bolognese may look complicated but it is dead simple
All you need is good quality minced meat (beef and pork), a battuto (a mirepoix) of onion, celery, and carrot, red wine, tomatoes and a whole lot of time :).
Take time! The ragù needs hours and hours to be ready, it has to cook for 2 – 3 hours, slowly.
The final homemade Bolognese sauce should be dense and fragrant.
So forget about it if you just have 30 – 40 minutes to prepare sauce! 😉
Serve it with fresh egg tagliatelle and fresh egg pappardelle with a generous handful of freshly grated REAL Parmigiano Reggiano.
It’s perfect to prepare traditional baked Lasagna Bolognese.
The Ragù bolognese is also used to prepare traditional baked Lasagna Bolognese.
N.B. Traditional recipe for Bolognese sauce is never served with Spaghetti in Italy!
NOT spaghetti, forget about spaghetti! 😉
|Ragù bolognese|| |
- 300g minced beef
- 200g minced pork (shoulder)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 dried bay leave
- 1 glass red wine
- 3 x 400g tins chopped tomatoes
- handful fresh basil leaves
- salt and freshly ground black pepper
- Heat the oil in a large pot over medium heat.
- Add finely chopped celery, onions, and carrots, and cook for 5 -10 minutes over medium heat, until the onions are transparent and the vegetables are soft, stirring from time to time.
- Add the minced beef and the minced pork, break it up with a wooden spoon and cook over high flame, stirring frequently, until they are lightly browned, about 10 minutes.
- Add the bay leave, the wine and let it evaporate over high flame.
- Put the chopped tomatoes, fill an empty tin with water and add it to the pot.
- Season with a tiny pinch of salt and pepper, reduce heat to low and cover with the lid on.
- Bring to the boil, reduce heat to low, and simmer about 1½ hours, stirring occasionally, until the sauce is thick and silky.
- If the ragu looks like drying out, add a little more water.
- Remove from the heat and serve with pasta or use in lasagne.