Bolognese meat sauce is one of the iconic recipes of Italian cuisine around the world.
Born in the heart of Emilia-Romagna, this meat sauce is used to season “iconic” and familiar traditional dishes.
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
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- 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
- Salt and Pepper To Taste
- extra virgin olive oil
- 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.