Italian Sauce

How to Make ITALIAN BOLOGNESE SAUCE LIKE A NONNA!

The original recipe of Ragù alla Bolognese was deposited in 1982.

It calls for the use of pancetta, which I do not use.


If you want to follow the original recipe these are the ingredients:

  • 300 gr. beef cartella (thin skirt)
  • 150 gr. pancetta, dried
  • 50 gr. carrot
  • 50 gr. celery stalk
  • 50 gr. onion
  • 5 spoons tomato sauce or 20 gr. triple tomato extract
  • 1 cup whole milk
  • Half cup white or red wine, dry and not frizzante
  • Salt and pepper, to taste.

 

MY RAGU’ BOLOGNESE RECIPE

Servings: 4-5

Ingredients : 

  • 500 gr. (17.63 oz)  of bovine minced meat
  • 300 gr (11 oz) of pork minced meat
  • ½ glass of milk (3 oz) (optional)
  • 1 glass of white wine (6 oz)
  • 300 gr (11 oz) of tomato sauce
  • 1 celery stalk
  • 1 carrot
  • 1 onion
  • water
  • Salt and Pepper To Taste
  • extra virgin olive oil

 

 

VIDEO RECIPE

 

DIRECTIONS

  • Finely chop celery, carrot and onion.
  • In a pot pour some oil and fry the celery, carrot and onion for ten minutes.
  • Pour the minced meat (both of them) in the pot and let it brown for about ten minutes.
  • Add the white wine and make it reduce, then add the tomato sauce.
  • Cook for about 3 hours in low heat, adding water occasionally to avoid drying too much the sauce, so that it softens.
  • Finally, pour the milk and mix again for a couple of minutes and your ragu will be ready.

 

 

How to Make Authentic ITALIAN MEATBALLS, With my Nonna’s Recipe

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