Finally Here it is: Ragù Bolognese

A lot of you have been asking me to post the recipe on how to make the real Ragù Bolognese, I had posted about Italian lunch with my family (in the link below) and you all wanted the recipe so here it is…Finally!

https://mythineats.com/2012/01/30/to-eat-or-not-to-eat-a-classic-italian-sunday-lunch/

I love a good Tagliatelle al Ragù and I have to admit, my Husband goes crazy for it anytime my Mom asks him what he would like to eat or for her to make him 8 times out of 10 it’s “Tagliatelle al Ragù”. To me it’s a perfect winter dish, or for those days that it’s cold and rainy outside and you want to make something really delicious and special. Keep in mind that everyone here in Italy has their version of making it some make it with 3 different types of meats, some make it with red wine, some white wine, some use fresh tomatoes, some swear by the naturally canned ones, some do this and some do that…well, no matter what it is always delicious. This is my recipe. Enjoy.

Also one more thing to keep in mind the way the foods are stored here and the way the meats are here is way different than in the USA, when I was there for some reason it never quite turned out the way that it was supposed to turn out (although still delicious) there was always that something missing. Anyhow, I’m sure that it will turn out fantastic and that you will enjoy it.
I recommend using this sauce on top of tagliatelle, for you lasagna and stuffed cannelloni.

 

Serves 4

Ingredients:

300 gr. Ground Beef

150 gr. Pancetta

50 gr. Carrot

50 gr. Celery

50 gr. Onion

5 tbsp. of Tomato sauce or (20 gr. Tomato paste)

1 cup of homemade Beef Stock

1/2 cup White Wine

200 gr. Milk

Salt and Pepper to taste

Clean the vegetables and cut finely
Cut the bacon into cubes of about 20 cm in diameter and let it melt at the bottom of you sauce pan.

When the bacon has that melted see through look, add the vegetables and season with salt and pepper. Let them cook and soften for about 10 minutes to allow them to absorb the full flavor.

Combine the ground beef to the vegetables and let it brown over medium-high heat, for about 7-8 minutes. When the meat starts to “brown and sizzle” pure in the wine and let it evaporate completely.

Next, add the tomato with the broth; mix well cover the saucepan and allow simmer at very low heat, for about 2 to 3 hours.  During cooking, add the milk little by little.

Almost at the end of cooking, adjust salt and pepper, remove the lid and allow to thicken a bit more.

And there you have it. Buon Appetito!

 

Advertisements

41 thoughts on “Finally Here it is: Ragù Bolognese

  1. Ok, pet peeve. I often run into people who think ragu and bolognese as two seperate dishes. So I figured I’d comment and help your readers understand a bit. Ragu and bolognese is the same thing. Bolognese is a ragu that has it’s origins in Bologna, Italy. Ragu is a meat based sauce. Bolognese is one of the 14 common types of ragu. Ragu alla bolognese is the most common, followed by ragù alla napoletana, and ragù alla Barese. Ragu alla Barese is sometimes done with horse meat. Each reason has it’s variations. It’s only been around since the late 18th century. It was first documented in the region Emilia-Romagna. It’s believed the french inspired the name Ragu from the french word ragoûter, which means to revive the taste. French Ragout was a french stew and ragu is believed to of evolved from that stew.

    • Yes, That is correct Ragu Bolognese is the same thing.
      However, being born and raised here in Romagna, Italy let me explain the reason people specify Ragu Bolognese is because as you said every region kinda makes it with there own twist.

      The most famous and known Ragu is the Bolognese one.

      Thanks for stopping by mythineats.

  2. I love this!! I make this same dish and somehow the recipe I use is extremely similar to yours and you’re right about people making it different ways, but this may be the hard way but it’s the best way. Totally worth the hours of “simmering”!!

    • I totally agree. That thing with the simmering and time is that is it really helps all the flavors come together and create a delicious and perfect sauce.

      Thanks for stopping by mythineats

    • I know it took a while but it’s here! 🙂 I hope that it turns out delicious and that you enjoy it. Thanks for being so patient and for stopping by mythineats!!

      Ciao

  3. “Winter dish”? Not around here! I love my pasta with a good ragu Bolognese, like yours here, and enjoy it any time. Thanks for sharing a great recipe.

    • I guess I would agree with you as well; the only reason I think of it as a winter dish is because I generally crave things like this when I am cold, I’ll be posting things I eat here in Italy as soon as the summer comes and then you’ll see what I’m talking about….get ready so much delicious Italian variety!! Yum!
      Thanks for stopping by mythineats and enjoy cooking. Ciao

    • Yes. Some people are known to put sugar or other things, but the majority of people here in northern Italy put milk. It helps to cut down the acidity of the tomatoes, leaving it smooth and delicious.
      Let me know how it turns out and thank you for stopping by mythineats

      • Many of my Italian cookbooks use cream instead of milk. Is that an older style that’s been replaced by healthier eating?

      • I think that you can use heavy cream instead of milk if you prefer. Like I mentioned this is what most people use but then again everyone has something up their sleeve that they do differently.

        Thanks for stopping by mythineats

  4. Another great dish to try, maybe by the time I see you guys, I’ll be a real Italian cook!!!! Love all your dishes. Luv, Mom T.

  5. Now that’s what I call a proper bolognese recipe! Looks delicious. I’ve always used bacon/pancetta in mine but can never remember where I first picked that up… I’ve seen milk added sometimes too – can I ask why you do that? Does it help soften the acidity of the tomatoes?

    • Thanks so much. I am glad that you like it. Yes, the reason that they add the milk is for the acidity of the tomatoes. It really gives it that extra delicious secret flavor.

      Enjoy making this and let me know how it turns out. Ciao have a great weekend!

  6. Looks amazing! I made a ragu with ground turkey that will be on my blog soon! We try to stay away from ground beef, even though it is delicious! It’s certainly not the same but still good!

    • Yes, I have tried to use ground turkey….If you read my about page you probably saw that I have tried different styles of eating healthy; the thing is that I don’t eat Ragu that often but when i do I need the real deal, otherwise it’s the same calories for half the pleasure. Honestly you can find some really good quality ground lean beef and you can always leave out the pancetta. It’s obviously up to you of course, I just feel like I can relate to you because I don’t ever eat meat except on random occasions (although since being back in Italy I have actually had more meat because the flavor is so different and healthier).

      Anyways, You know you and that it the most important thing a girl has. Thanks for stopping by mythineats and have a wonderful weekend.

  7. Hi Cristina, what is the conversion of grams to American measurements? That could help make this recipe more doable for this of us who are less familiar with grams. Oh, and I know what you mean about things not tasting the same as in Italy! I found that it was indeed hard to replicate the experiences/food I had there after I returned from my Italian cooking course in Firenze! Oh how I would love to be able to enjoy the food in your country again! Maybe one day!

    • For sure that I can give you the measurements: 1 lb = 454g so let’s see: 300g = 10 1/2oz. 150g = 5oz

      Maybe one day you might come back you never know, for now you can create a little bit of Italy in your home. Ciao

  8. this is a great recipe on mixing the 2 meats – i do the same too. However bec I can’t take milk, I sometimes thicken with a little butter. And if I’m without beef stock (which by the way makes a great sauce when reduced with wine) i use the pasta water bec it already has some seasalt and starch to thicken the sauce 🙂 great recipe share! thanks 🙂

    • Hi, thanks for stopping by mythineats , however I wanted ti mention the reason we put milk is for the acidity of the tomatoes, if u can’t digest dairy u cud try a smidgen of baking soda and that should help with the acidity, the sauce should thicken naturally no need to add anything extra to thicken it

      Happy cooking

  9. Ragu’! yep, nothing quite like it! I’ve always watched mum make it, which turned out handy when it comes to making it myselk, and the recipe is basically the same… but I’ve never seen her use milk :-O Is it something typical of the region you’re living in, or just a family recipe?

  10. Milk, who’d of thought… all those episodes of Masterchef have got it wrong – I always knew that if you want the real deal ask an Italian, not an Australian Italian (who was born here, but parents are Italian and therefore they say they are) but a real, 100% bonafide Italian!! The best kind really 😀 Thank you for checking out my blog, I think I am going to be sharing a few things you’ve done,
    There is nothing like Italia, the food, the people, the country – love it all and I am loving your recipe, for us Ragu Bolognaise is a must have – the kids love it, and I have managed to get my Hubby onto it as well, thank heavens (A Moroccan who would prefer to only eat Moroccan) no bacon or wine for us though, I will give your recipe a go the next time I make it. Thanks again, Kate.

    • Well, That’s fantastic glad to be of help. Like I mentioned in my post that everyone has they’re own secrets and this is one of the secrets that we have but I am sure there are others I believe that some even use sugar or heavy cream. This is what works for us.
      Happy cooking and thanks for stopping by mythineats

  11. Pingback: {the food experiment // spaghetti con ragù bolognese} « homebound the heart of life

    • I’m glad that you attempted to make it and I am sorry that it didn’t turn out with the bacon. What I would suggest next time would be for you to use sausage meat or pancetta (which can most only be found in gourmet deli stores). 🙂

  12. Mmm, this sounds wonderful. Thanks for stopping by my blog, I’m going to be catching up with you more often.

Comment Here:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s