Ragù alla Bolognese

Ragù alla Bolognese
This is a recipe for Ragù alla Bolognese which is archived at the Chamber of Commerce in Bologna, Italy.

It was filed on October 17, 1982 by the Bolognese delegation for Italian cuisine and it is considered to be the authentic recipe for Ragù alla Bolognese.

Recipe Type: Sauce

Cuisine: Italian

Ingredients

  • 10 1/2 oz lean ground beef
  • 5 oz finely chopped pancetta
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 2 cups tomato puree
  • 1/2 cup of dry white wine
  • 1/2 cup of whole milk
  • chicken stock, as needed
  • 3 Tbsp olive oil or butter
  • salt and pepper
  • (1/2 cup of cream to be mounted only if you are not using freshly made pasta)

Instructions

  1. Add the pancetta to a 7 – 8 inch deep pan (made of terracotta or heavy bottom aluminum) over a low flame.
  2. Next, add the olive oil and then the finely chopped onion, carrot and celery.
  3. Then, while separating it with your hands, add the ground beef. Move it around the pan with a wooden spoon until it begins to brown and sizzle.
  4. After the ground beef has mixed well and is sizzling add the white wine. Then continue to stir until the sauce is reduced and the wine has completely evaporated.
  5. Now it’s time to add the tomato puree. Cover the pan and let it gently simmer for about 2 hours.
  6. Every once in a while you need to check the sauce, stir it and add chicken stock (a ladle at a time) if necessary, i.e. if the sauce has reduced too much.
  7. Towards the end, when the sauce appears to be ready, add the milk and stir gently. Let it simmer just a bit and then season with salt and pepper.
  8. If you are going to add the sauce to dry pasta (the type that they sell on store shelves) and not freshly made pasta, then the recipe calls for the addition of fresh cream that is to be whipped and added to the ragu right before it is to be mixed with the pasta.

adapted from: Accademia Italiana della Cucina

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