Ragù Alla Bolognese - the Authentic Recipe
- Ready In:
- 2hrs 30mins
- 300 g ground cartella beef (near stomach) or 300 g normal ground beef
- 150 g pancetta (not smoked and not bacon!!)
- 50 g carrots
- 50 g celery
- 50 g onions
- 5 tablespoons tomato concentrate
- 1⁄2 cup red wine
- 3⁄4 cup milk or 3/4 cup beef broth
- 400 g tagliatelle pasta noodles (egg pasta like fettucine)
- Mince pancetta very finely or better yet grind it in a food processor.
- Cook it on med heat in a small sauce pot (big enough for all the ingredients, don't burn it!
- Finely Mince vegetables or grind in food processor.
- Add vegetables to pan, and cook until onion is transparent. mix up a bit every once in a while.
- Add ground meat.
- When you hear the little popping noise of the beef cooking and it's a bit browned, add wine and tomato sauce lengthened with a bit of broth.
- as it cooks, add a bit of the milk every once in a while or broth if you choose to use broth.
- Adjust salt and pepper to taste.
- Cook covered on low heat for about 2 hours.
- Optional: add a bit of cream at the last moment.
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Wonderful recipe. My family and I loved this. I had to use fettucine as I didn't feel like making my tagliatelle. I used the milk and cream. I also used my food processor to chop it all up as suggested making this a very easy dish to make. Thanks for posting this recipe, I will be making this often.
Yep. This is it. Perfect. I really liked how the recipe was written, too; it allows the cook a little latitude. Until now I used a similar recipe from the wonderful Ada Boni, which was slightly more complex (half ground beef, half ground pork, 1/4 c sausage, optional chopped chicken liver). But Leah's ragÃ¹ is as tasty and much lighter and healthier. It freezes very well. And don't forget, a good ragÃ¹ -- and this one is -- can be used as the basis for many other dishes, including lasagna bolognese, pasticcio di polenta, as a filling for Italian crepes (crespelle), etc. Complimenti!
RECIPE SUBMITTED BY
I live in Bologna and am currently doing a masters in History and culture of food (storia e cultura dell'alimentazione) at the University of Bologna. It is a european master and classes are given by profesors from the 3 universities and we go abroad for a period of 3 months to: Univ. Bologna, Univ. de Barcelona (Spain), and Univ. Tours (France)