Ragù alla Bolognese is a typical Bolognese recipe. It is traditionally used to season egg tagliatelle (tagliatelle alla Bolognese), but it is also used to season other types of pasta such as baked lasagne or fettuccine. In October 1982 a delegation of cooks from Bologna deposited the official recipe of the Bolognese meat sauce. This in order to guarantee the continuity and respect of the Bolognese gastronomic tradition in Italy and in the world. Use this ragù for traditional recipes but also as a filling for a potato pie, for savoury crepes or for a rustic puff pastry.
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- Cooking time: 1h 30 min
- Ready in: 1h 30 min
- 500 g minced beef
- 150 g diced sweet bacon
- 400 ml. tomato puree
- 1 glass of red wine
- 1 glass of milk (optional)
- 1 carrot
- 1 small onion
- 1 small celery coast
- Salt and pepper to taste
- Olive oil q.b.
In a large saucepan, stir-fry the bacon over a high flame until it releases some of its fat. Now add a drizzle of olive oil and finely chopped celery, carrot and onion. Fry everything gently until the vegetables are cooked.
When the sauteed is ready, add the chopped meat and brown it over a high flame for 5 minutes. When the chopped meat is well browned, blend with the wine and continue cooking for another 5 minutes.
Add the tomato puree, salt and pepper to taste and cook over very low heat for at least one and a half hours. My advice is not to salt too much, as the bacon already gives a lot of flavour to the preparation.
Move the ragù to the smallest stove with the heat at the minimum and put the lid on, leaving a gap open; doing so the “liquid” part of the ragù will not evaporate too much. If during preparation you notice that the cooking juices are drying out too much, add a ladle of hot water or broth, bearing in mind that at the end the ragù must be very “thick”.
After at least one and a half hours of cooking, the ragù can be considered ready. If you want you can add a glass of milk that will give it a sweet note, but this last ingredient is absolutely optional.
After adding the glass of milk, continue cooking for another 5 – 10 minutes; initially the meat sauce will take on a colour tending to orange, but after cooking it will return to its classic red colour.
The ragù Bolognese sauce is ready! Use it to season a plate of fettuccine or to make baked lasagne!