Bolognese Ragu
The ubiquitous word found in many Italian menus from north to south comes from the French term ragôut and generally refers to every kind of long-cooked, meat-based sauce. The two main versions of authentic, proper ragù, are from Naples and Emilia-Romagna. Best served with Tagliatelle “Ribbon” pasta.
Ragù alla Bolognese is very tasty when just cooked, but is even better the next day. Reheat the sauce over very low heat with a little bit of milk and use it to season pasta or simply eat it with slices of toasted bread.
Ingredients
10 2/3 oz of ground beef, 15% fat
5 1/3 oz of ground pork
1 3/4 oz of unsalted butter
1 3/4 oz of onion, finely chopped
1 3/4 oz of carrots, finely chopped
1 3/4 oz of celery, finely chopped
4 1/4 fl oz of red wine
1 1/16 oz of tomato paste, triple concentrated
1/2 cup whole milk
salt, to taste
black pepper, to taste
Preparation
Place a large thick-bottomed saucepan over medium heat. Add the pork to the pot and cook until all the liquid from the meat has evaporated, then add the beef and cook until browned, stirring frequently. Transfer the meat to a bowl and set aside
Add the butter to the saucepan and place over a medium heat. Add the onion, carrot, and celery and cook until the onions are very soft and translucent. Finally, add the tomato paste and sauté for 5 minutes more, stirring occasionally
Return the meat to the saucepan, turn up the heat, and pour in the red wine. Cook over high heat for 2 minutes, then cover the pan and turn the heat down to low
Leave the ragù alla Bolognese to simmer very gently for at least 3 hours. The meat must not be excessively dry. Pour in the whole milk and cook for a further 40 minutes just before serving.
Serve with Tagliatelle “Ribbon” pasta
Keywords: Main Pasta Italian
