Primi

Bolognese Ragù

Bolognese ragù is a renowned traditional sauce from Emilia-Romagna and a symbol of Bolognese cuisine. It is a rich, hearty sauce made with a soffritto of onion, celery, and carrot, to which minced meat—typically beef, sometimes with a portion of pork—is added and slowly browned. The mixture is then deglazed with red or white wine, flavored with tomato (tomato purée, peeled tomatoes, or tomato paste), and cooked over low heat for several hours, until it reaches a thick, velvety consistency. Fragrant, savory, and comforting, Bolognese ragù is traditionally served with fresh egg tagliatelle, but it is also an essential ingredient in lasagna and other Italian dishes. A recipe that requires patience and care, it fully embodies the warmth of family tradition.

Bolognese Ragù

Preparazione

30 min

Cottura

5 h

Porzioni

4

Ingredienti

  • •2 onions
  • •1 carrot
  • •1 celery
  • •2 spoons of oil
  • •20gr butter
  • •150gr triple tomato concentrate
  • •200gr tomato sauce (optional)
  • •splash of milk
  • •250gr minced beef
  • •150gr minced pork
  • •1 sausage
  • •2 laurel leafs

Preparazione

  1. 1.Prepare the soffritto: in a pot, heat the oil over medium-low heat, then add the vegetables cut into small pieces.
  2. 2.Heat another pan and, once it is very hot, brown the meat in it.
  3. 3.Once the meat is cooked and the vegetables have softened, combine the meat with the vegetables in the pot.
  4. 4.When everything is well mixed, season with salt and pepper.
  5. 5.Now add the tomato paste, the tomato purée (to taste), and a splash of milk; season again with salt and add two bay leaves. Let it simmer, covered, over low heat for about 2–3 hours.
  6. 6.The ragù is now ready to be used as a sauce for pasta, lasagna, or other dishes.