ragu alla bolognese

Il ragu' alla bolognese è un condimento tipico dell'Emilia Romagna, sicuramente una delle ricette italiane più apprezzate in Italia e all'estero.

Ragu' alla bolognese

Carne bovina macinato grosso 500 g

Carne di suino macinata (molto grassa) 250 g

Passata di pomodoro 250 g

Sedano 50 g

Cipolle dorate 50 g

Carote 50 g

Vino bianco 250 g

Olio extravergine d'oliva 1 cucchiaio

Acqua 3 l

Latte intero 40 g

Sale fino q.b.

Pepe nero q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2017/03/2v7myz/2v7myz.mp4

Bolognese sauce is a traditional italian dressing, typical of the Emilia Romagna region. Certainly one of the most popular Italian recipes even abroad.

Beef (minced beef, coarsely ground and mixed) 10 ½ oz

Tomato puree 1 ½ cup

Celery ½ cup

Yellow onions 1 cup

salt

Black pepper

Red wine ½ cup

Pancetta bacon 1 cup

Vegetable broth

Extra virgin olive oil 1 tbsp

Alzi la mano chi non adora il ragù alla bolognese! Così ricco, denso e saporito, è il condimento per eccellenza delle tagliatelle​ e delle lasagne. Vera istituzione in Emilia Romagna, scopriamo come farlo negli step illustrati di questa gustosa ricetta tradizionale.

Ragù alla bolognese

cipolla piccola

costa di sedano

carota piccola

g di pancetta tesa macinata

250 g di lombo di maiale macinato

350 g di muscolo di manzo macinato (metà cartella e metà scanello)

bicchiere di vino bianco secco

bicchiere di latte intero

400 g circa di passata di pomodoro

cucchiai di concentrato di pomodoro

olio extravergine di oliva

noce di burro

sale grosso

pepe

Iniziate a preparare il ragù alla bolognese dal soffritto. Tritate finemente al coltello il sedano, la carota e la cipolla. Scaldate l’olio e il burro in una casseruola dal fondo pesante, aggiungete le verdure e fatele appassire lentamente a fiamma bassa.

Aggiungete la pancetta e, dopo un paio di minuti, la carne macinata. Rosolate a fiamma alta mescolando continuamente e sgranando con un cucchiaio.

Sfumate con il vino bianco e lasciate evaporare. Quando non si sentirà più l'odore dell'alcool, aggiungete il latte e lasciate assorbire a fiamma media sempre mescolando di tanto in tanto. Aggiustate di sale e pepe fresco di mulinello.

A questo punto unite la passata di pomodoro e il concentrato, mescolando con un cucchiaio per amalgamare. Portate a bollore, coprite, senza sigillare con il coperchio, e cuocete a fiamma bassissima per almeno 2 ore. Il ragù alla bolognese è pronto per arricchire i vostri piatti.

This classic Italian favorite slowly simmers for hours to create a flavorful, tender meat sauce perfect for a big, comforting meal.

Ragu alla Bolognese (Beef Bolognese Recipe)

olive oil

½ large yellow onion (finely chopped)

carrot (finely chopped)

celery (finely chopped)

garlic (minced

beef (or veal)

tomato paste (1 small can)

Cups whole milk

tomatoes

bay leaves

thyme

Fine kosher salt* (to taste, about 2 - 3 Tablespoons)

Freshly-ground black pepper (to taste, about ½ - 1 Tablespoon)

Gather, measure and prepare the Ragu alla Bolognese ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.

In a large dutch oven or heavy-bottomed stock pot, heat olive oil over medium heat. Add onion, carrot, celery and garlic and sautée about 10 - 15 minutes or until aromatic and tender.

Increase heat to medium-high and add ground beef. Use a wooden spoon to break up the meat, season with salt and pepper and cook until browned. Once browned, add tomato paste and stir to combine.

Add red wine, stir, and bring to a simmer uncovered for 5 - 10 minutes until alcohol has mostly cooked off and the liquid has reduced in the pot. Add milk and stir. Reduce heat and allow the mixture to simmer gently, uncovered, for 30 - 45 minutes until the milk has greatly reduced. (See Note: a.)

Add whole peeled tomatoes, bay leaves and thyme. Bring to a gentle simmer and cook uncovered, stirring occasionally and breaking up the tomatoes, for 2½ - 3½ hours or until the sauce is very thick and flavorful. Remove thyme and bay leaves. Adjust seasonings to taste and serve with polenta, fresh pasta, or in another recipe as suggested.

Amazing!! This will be my go-to Bolognese recipe from now on.

I made this for dinner tonight and it is absolutely delicious.  The flavor is outstanding.  Although the recipe looks complicated, it is not.  It was fairly easy to make……..it just takes a long time to cook but is well with it.
I will definitely make this again and would not hesitate to serve it to company.

Okay, wow! Even though I didn’t make my pasta from scratch nor simmer the sauce for 4 hrs (I was already dying of hunger). Everything else that I followed .. made the Bolognese so flavorful. I can imagine the next time I make it.. it’ll be 100x better if I make my pasta, and allow all the ingredients to marry.. soo good!

Made just like in Italy, this traditional meat sauce—known as Ragù alla Bolognese—simmers low and slow for hours to develop its rich, hearty flavor. My tested and perfected recipe brings the true taste of Italian Bolognese right into your own kitchen!

Authentic Bolognese Sauce

onion, diced small ((about 1½ cups))

carrot,

celery stalks, diced small ((about ¾ cup))

beef ((80/20 blend))

pork

pancetta, diced

dry red wine

tomato paste

cheese rind (optional)

milk

pasta

Heat olive oil in a large dutch oven or heavy pot over medium-low heat. Add in the diced onion, carrot, and celery, and cook until the vegetables have softened, about 4-5 minutes, stirring occasionally.

Increase the heat to medium. Use a spoon to move the veggies to the sides of the pan and add in the ground beef, ground pork, and pancetta. Brown the meat, breaking the meat up with a spoon while it cooks.

Once the meat has cooked and is no longer pink, turn the heat to medium-high and add in the red wine. Cook, stirring frequently, until the wine has been absorbed and is mostly evaporated.

Stir in the tomato paste and cook for about a minute, then add in the passata (or tomato sauce), salt, and parmesan rind (if using). Bring to a low simmer and then turn the heat down to low.

Cover the bolognese sauce with a lid and let simmer for 3½ hours, stirring occasionally. Do not let the sauce boil, it should just simmer during that time.

Stir in the milk and cook on low for another 30 minutes. Serve your bolognese sauce with hot cooked pasta and a sprinkle of parmesan cheese.

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Ragu' alla bolognese

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Top 5 ragu alla bolognese recipes from across the web

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Ragu' alla bolognese

Ragu' alla bolognese

Ragù alla bolognese

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Authentic Bolognese Sauce

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