Ragù Bolognese - Italian Recipe

Ragù Bolognese

🌍 Italian, Emilia-Romagna Difficulty: ●●●○○

A true Bolognese ragù has very little tomato — the colour comes from meat, not sauce. The soffritto must cook low and slow until the vegetables give up all their water. Add the milk before the tomato; it rounds the flavour and softens the meat fibres. Three hours is the minimum simmer.

Ingredients

• 300g ground beef
• 150g ground pork
• 100g chicken livers (optional)
• 1 onion, 1 carrot, 1 celery stalk — finely diced
• 150ml white wine
• 200ml whole milk
• 400g canned tomatoes
• 3 tbsp butter, olive oil
• Salt, nutmeg

Method

1. Rendering — Render diced pancetta in butter and oil.
2. Adding — Add soffritto (onion, carrot, celery); cook until soft.
3. Browning — Brown meat thoroughly; season.
4. Adding — Add wine; reduce.
5. Adding — Add milk; reduce.
6. Adding — Add tomatoes; simmer on lowest heat 2–4 hours.

Tags: ground beef, ground pork, chicken livers, onion, white wine · Source: Brittani's Almanac