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!
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.
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!