Ragù Alla Bolognese The Authentic Food

RAGù ALLA BOLOGNESE - THE AUTHENTIC RECIPE

Steps:

• Mince pancetta very finely or better yet grind it in a food processor.
• Cook it on med heat in a small sauce pot (big enough for all the ingredients, don't burn it!
• Finely Mince vegetables or grind in food processor.
• Add vegetables to pan, and cook until onion is transparent. mix up a bit every once in a while.
• Add ground meat.
• When you hear the little popping noise of the beef cooking and it's a bit browned, add wine and tomato sauce lengthened with a bit of broth.
• as it cooks, add a bit of the milk every once in a while or broth if you choose to use broth.
• Adjust salt and pepper to taste.
• Cook covered on low heat for about 2 hours.
• Optional: add a bit of cream at the last moment.

RAGU ALLA BOLOGNESE

Steps:

• In a large, deep saute pan, heat olive oil over high heat and add carrots, celery, onions, and pancetta and cook, stirring, until vegetables are lightly browned, about 6 minutes. Add the beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
• Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
• Add milk and butter, and continue to simmer very gently until milk has reduced and sauce is very thick, about 2 minutes. Season, to taste, with salt and pepper, and serve over tagliatelle or pappardelle with Parmigiano-Reggiano.
• Put all the ingredients in a pot and cover with water. Cook on low; it should boil after about 1 hour. Lower the heat to a low boil. Cook 3 more hours after it has started to boil. Pour the broth through a sieve and refrigerate. The next morning, take off all the fat. You should be left with about 2 quarts of broth. The meat can be served as a bollito with salsa verde.

AUTHENTIC RAGù ALLA BOLOGNESE

Steps:

• Place a 12" skillet over medium heat and melt butter in the oil. Add the onion, carrot, celery, and garlic with some salt and cook for 5 minutes, stirring frequently.
• Add the pancetta or bacon and cook for 10 minutes, until vegetables are soft.
• Increase the heat to high and add meat a third at a time. Make sure to add meat gradually as this allows the water to evaporate and the meat will brown.
• Cook until meat is no longer pink. Once this happens, set timer for 15 minutes and allow meat to caramelize stirring occasionally. It is okay for meat to stick to the bottom of the pan.
• Over medium heat, pour the white wine into pan to deglaze. Scrape all the brown bits at the bottom of the pan.
• Add milk, diced tomatoes with liquid, beef stock, 1 tsp of salt and 1/4 tsp ground pepper to the pan. Bring to boil and then put on low and simmer slowly half covered for 4 hours. Stir occasionally.
• Do not allow meat to stick again. If starts to stick lower heat and add a small amount of beef stock.
• The sauce should be thick at the end.
• Add salt and pepper to taste.
• Finish with stirring in parmigiano cheese and butter to ragu.

RAGU ALLA BOLOGNESE (BOLOGNESE MEAT SAUCE)

Steps:

• Saute the vegetables and meat in the butter and olive oil.
• Season with salt and better, add tomato paste with a bit of water to dilute.
• Cover and cook on very low heat for 1.5 hours, adding hot water as needed.
• I serve on medium pasta shells to capture the sauce. Serve with pecorino romano cheese.

RAGU BOLOGNESE (AUTHENTIC)

Steps:

• Prepping makes the whole experience more enjoyable.
• Finely chop pancetta.
• Finely dice carrots, onions and celery.
• Wash livers carefully, then flatten livers and chop.
• Warm milk and chicken stock.
• Peel Garlic.
• In a Dutch oven over medium heat add 2 tbsp oil with 2 tbsp butter. Add the onions and sauté until the onions are soft, 8 - 10 minute. Do not brown.
• Add the remaining butter and olive oil.
• Add carrots and celery, increase heat to med-high, sauté until they start to brown.
• Add pancetta, prosciutto, mortadella or your choice of any combo of meats and sauté one to two minutes.
• Remove mixture from pan to a bowl and reserve.
• Add chicken liver and stir frequently 1 to 2 minutes.
• Add ground beef or meat blend and brown (do not stew meat, if you need to, do so in stages)
• Return vegetable mix to Dutch oven.
• Add tomato paste to meat and vegetable mix and brown paste for about 10-15 minute important step, develops deep flavor.
• Add wine to deglaze, allow it to evaporate 4 - 7 minutes.
• Add 1 cup warm milk and pinch nutmeg, allow it to come to a boil, carefully reduce milk for 3 - 5 minutes.
• Add passata or whole tomatoes crushed my hand or potato masher.
• Add chicken stock and whole garlic cloves stir. Cover and continue to cook for 3 to 4 hours over very low heat or place into oven at 275 for 3 to 4 hours, stirring occasionally.
• Several minutes before serving mash garlic cloves against wall of Dutch oven and add remaining milk continue to cook 10 minutes.