Here is how to make Ragu alla Bolognese, the authentic Italian way. If you think you know how to make Spaghetti Bolognese, well, think again as the authentic Italian way is completely different to how we make it in the UK or USA. Follow the recipe below.
How to Make Ragu alla Bolognese?
Everyone has their own Bolognese recipe that they have cooked for years and tastes great, I had my own too!
If you follow me on social media you will know I have been asking what you, the readers would like to see on the blog.
One of the requests was ‘What is the real authentic recipe for Spaghetti Bolognese?’ I will introduce you to Ragu alla Bolognese.
Ragu alla Bolognese is Italian for Bolognese sauce, a meat sauce made of beef and pork for pasta. Traditionally served with the long flat pasta tagliatelle.
The authentic recipe consists of celery, carrot, onion, butter, minced beef, minced pork, red wine, tomato purée, milk, salt and pepper
No garlic, tinned tomatoes, stock or herbs.
History of Ragu alla Bolognese
This recipe originally comes from the city of Bologna in the region of Emila-Romagna in northern Italy.
Ragu all Bolognese is made from minced pork, minced beef, onion, carrot, celery, tomatoes or tomato paste, red wine and milk.
After the sauce has been slowly cooked, a small amount of the sauce is served with tagliatelle
What is the difference between Spaghetti Bolognese and Ragu alla Bolognese?
The difference between the two are that Spaghetti Bolognese is more on the tomato side. Ragu alla Bolognese has a tiny amount of tomatoes in it.
Most Spaghetti Bolognese recipes contain minced beef, canned tomatoes, garlic, mushrooms, beef stock, wine and herbs. Other ingredients can include Worchestershire sauce, Tobasco sauce, chilli, etc. A large amount of sauce is mixed in or placed on top of the spaghetti.
The Authentic Way to Make Spaghetti Bolognese
Ragù alla Bolognese
- Heavy Saucepan
- Wooden Spoon
- Chefs Knife
- Chopping Board
- Kitchen Scales
- Measuring Cups/Spoons
- 1 tbsp Extra Virgin Olive Oil
- 250 g / 9 oz Minced Beef (Ground)
- 250 g / 9 oz Minced Pork (Ground)
- 50 g / 2 oz Unsalted Butter
- 1 Onion, finely chopped
- 1 Carrot, finely chopped
- 1 Stalk Celery, finely chopped
- 125 ml / ½ Cup Red wine
- 2 tbsp Tomato Purée, triple concentrated
- 125 ml / ½ Cup Whole Milk
- Salt, to taste
- Black Pepper, to taste
- Add extra virgin olive oil to a large heavy saucepan over medium heat.
- First, add the minced pork to the saucepan and cook until all the liquid from the meat has evaporated for around 5 minutes.
- Then add the minced beef and cook until brown, stirring frequently for around 5 minutes.
- Once cooked, transfer the meat to a bowl and cover and put it to one side.
- Add the butter to the saucepan and melt over medium heat.
- Then add the onion, carrot and celery and cook for around 5 minutes until the onions are translucent.
- Next, add the tomato puree 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.
- Stir occasionally so the meat does not become dry.
- After the 3 hours of cooking, pour in the milk and cook on low heat for a further 40 minutes.
- Serve the Ragù alla Bolognese with tagliatelle for the authentic way or spaghetti if you prefer.
Now you know how to make Ragù alla Bolognese the authentic Italian way. Serve straight away or keep in the fridge for up to 3 days in an airtight container.
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