in

Ragu Alla Bolognese

Spread the love

Ragu Alla Bolognese

The perfect ragu alla bolognese recipe with a picture and simple step-by-step instructions.

  • 500 g Ground beef
  • 1 Pc. Onion
  • 1 Pc. Carrots
  • 2 Pc. Celery sticks
  • 0,5 Pc. Fennel
  • 600 ml Water
  • 100 ml White wine
  • Salt
  • 2 Toes Garlic
  • 1 tbsp Tomato paste concentrated three times
  • 2 Pc. Bay leaf
  • 1 pinch Nutmeg
  • Black pepper from the mill
  • 150 g Pancetta belly bacon
  • 3 tbsp Olive oil
  • 50 ml Cream
  1. First of all, the bad news: what is called Bolognese – and also spaghetti – has almost nothing in common with the original. In the original there are (mostly) no tomatoes but only 1-2 tablespoons of tomato paste. You take minced beef and with it there should be a pasta that takes a lot of sauce, e.g. tagliatelle. The good news: it still tastes good. I ate it once in Bologna in an excellent trattoria in the old town. I will never forget that in my whole life. To this day I don’t know how to get such an intense taste in food and on the plate. So here is my weak attempt at a ragu alla bologna.
  2. The first step is a soffritto – the basis for Italian sauces. To do this, all the vegetables are cut into small cubes. 100 ml of the water are put into the pan and boiled. All the vegetables, except for the garlic, are put in and cooked, stirring occasionally, until there is no more water. Then you add the olive oil. This does not need to be extra virgin (never for frying), but also not too acidic because it would otherwise affect the taste of the ragu. Then prefer a neutral oil.
  3. Remove the vegetables from the pan. The bacon is diced and goes into the pan and is left out, possibly add a little olive oil. Now the minced meat is fried and seasoned with salt, pepper and nutmeg. At the end, first add the garlic and steam it until it is translucent. Mix the tomato paste with hot water in a cup and add. Then add the wine and reduce it again completely. Add the vegetables again and fill up with the remaining water (500 ml) and cook the bay leaves. The cream with it, you can use a decent piece of butter instead.
  4. Cook for at least 2 hours with very little heat. If necessary, add more liquid. The end result shouldn’t be very fluid. Now you can serve the ragu. In Bologna only with tagliatelle, elsewhere also with spaghetti. You can add a little grated Parmesan cheese to it.
Dinner
European
ragu alla bolognese

Facebook Comments

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Reddened Veal Cheeks in Cranberry Red Wine Sauce with Nut Spaetzle and Salted Carrots

Original Liège Waffles (Gaufres De Liège)