Bolognese Sauce is a Ragù.Ragù means a meat-based sauce, cooked slowly, over low heat, just like the Neapolitan ragù,
which however chooses different cuts of meat in pieces, instead of already grounded/minced.
This preparation takes time and excellent ingredients, but it’s easy.
The traditional Emilian recipe was filed at the Chamber of Commerce of Bologna, but each
family has its own recipe and several variations.
1 medium onion
1 stalk of celery
1 carrot
3 spoonful of tomato concentrate sauce or 250 ml=8 foz tomato puree
3 spoonful of extra virgin olive oil
400 gr. =14 oz.lean ground beef
100 gr. =3.5 oz Ground pork or 2 Italian pork sausages
15 gr. =1/2 oz. dried mushrooms(optional)
fine salt, pepper (as much as you like )
1 glass dry white wine or red wine
50 gr = 2 oz. pancetta (optional)
Chop onion, carrot and celery. Sauté them in oil-a traditional “soffritto”- in a sauce pot.
Dice the pancetta and add it to the soffritto
Add beef and pork, salt and pepper. Brown the meat.
Sprinkle with the wine ,allow to evaporate and cook over a medium heat for an hour and a half.
If necessary ,add a glass of water.
Leave the mushroom in water for 10 minutes, then chop them.
Dilute the tomato paste in a cup with a little hot water and add to the meat sauce.
Add the mushrooms and then season with salt and pepper.
After bringing everything to temperature, it will take another hour of cooking on low heat.
Taste for correct amount of salt and pepper
Suggestion :
If you like a more tomatoey taste add a cup of tomato purée
This ragù is perfect with all the egg pasta, ideal for lasagna and so good with gnocchi or polenta.
Traditionally served with pasta ,it’s beautiful also on a slice of bread !
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