Ragù alla Bolognese

Spaghetti bolognese is a very popular dish. The sauce made from minced meat, vegetables and tomatoes is especially popular with children and is a non-negligible factor, cheap and easy to achieve.

Few people realize that this sauce is the bastard version of a classic cooking recipe from the Bologna region. Here is an authentic version of “ragù alla Bolognese”. But as always, there are certainly as many different versions as families in this region of northern Italy.

This sauce is best eaten, and the Italians are very precise on sauces-pasta, with tagliatelle is also used in the making of no no less classic lasagna alla bolognese.

You will notice that this sauce cooks for  a long time; that it does not contain any spices or herbs, other than a bayleave and pepper, and that in addition it is wet with whole milk.

Here is a very classic variant of

Ragù alla Bolognese

Ragù alla Bolognese
Ragù alla Bolognese

To my great surprise, I have not yet photographed this recipe, so I propose you a picture of a dish of conchiglioni with  ragù alla Bolognese and  béchamel sauce.

Ingredients: 300 g ground beef, 150 coarsely chopped pancetta (to be replaced by lightly salted but not smoked bacon ), 50 g  carrots finely chopped, 50 g celery , finely chopped, 50 g chopped onion, 500 g of tomatoes, seeded and cut in brunoise, 2.5 dl of whole milk, 2.5 dl of beef broth, 1.5 dl of white  or red wine , olive oil, 1 bayleave , salt and freshly ground pepper.

Fry the pancetta on a low heat in a casserole.

Add the vegetables (except the tomatoes) and cook while stirring until vegetables are tender.

Put the heat to the maximum and add the minced meat to the soffritto.

Continue cooking until the meat is well cooked. At that moment the meat will be dry

Then add the wine and bayleave and cook until the liquid is completely evaporated.

Add the tomatoes and continue cooking over low heat for at least 2 hours.

Regularly check the consistency of the sauce: if it becomes too dry, add some  broth or water.

Add one-third of the milk and one-third of the chicken broth and continue cooking the ragù for an additional hour by adding the rest of the milk and broth.

The result is a thick very meaty sauce.

I would suggest to prepare this ragù in large quantities as the work takes  almost the same time and that you can keep the sauce, in  portions in the freezer.

Buon appetito!


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