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Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, original ragù bolognese. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Here's how to prepare the traditional recipe for Ragu' alla Bolognese. Lovers of authentic true flavors: today we talk about the traditional recipe for Ragu' alla Bolognese ( Bolognese Sauce ) the original recipe from Bologna. One of the most characteristic and famous sauces of good Italian cuisine, the one that has consecrated Italy as the greatest holder of good food.
To begin with this recipe, we have to first prepare a few components. You can cook original ragù bolognese using 12 ingredients and 6 steps. Here is how you can achieve it.
Ingredients of Original Ragù Bolognese:
- Take 150 grams bacon (not smoked)
- Prepare 50 grams carrots
- Take 50 grams onions
- Make ready 50 grams celery
- Get 3 tbsp olive oil
- Make ready 50 ml dry white wine
- Prepare 300 grams ground beef
- Prepare 300 grams tomato puree/ passata
- Get 50 ml milk
- Get 1 stock
- Prepare 1 salt
- Make ready 1 ground black pepper
A rich beef ragu made with pancetta, tomato and white wine and served with tagliatelle pasta. This traditional recipe is really simple to make at home with minimal prep work involved! The ragù alla Bolognese have to simmer very gently all the cooking time. Add beef stock only if necessary.
Guide To Make Original Ragù Bolognese:
- Finely chop fresh bacon, onions, carrots and celery and put them in a large pan with olive oil on a low heat, lightly fry
- Add ground beef and let it cook until it sizzles
- Simmer with dry white wine on medium heat until reduced
- Add tomato puree/passata, lower the heat and cook covered for 110 minutes. (If the sauce gets too dry you can add hot stock)
- Season to taste with salt and pepper
- Add milk and cook for 10 minutes until absorbed
Salt and pepper the ragù alla Bolognese just a few minutes before ready. Artisan pasta maker Silvana Lanzetta shares the official recipe for authentic ragù bolognese as registered with Bologna's chamber of commerce. Despite or maybe because of its incredible success, the number of recipes - found on amateurs' blogs and in celebrity chefs' books - claiming to be the real bolognese sauce is staggering. Heat oil in a large heavy pot over medium-high heat. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon.
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