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In this Piatto™ video recipe, we’ll show you how to make the Ragu Bolognese recipe considered traditional in Italy. This classic Italian Ragu Bolognese is a ready-to-use sauce that freezes wonderfully. It’s definitely considered one of the best Italian pasta sauce recipes, and is popular throughout Italy.
This Italian ragu recipe originated in Bologna, Italy and is used in many Italian pasta dishes such as a Tagliatelle Bolognese, Spaghetti Bolognese, as a sauce for polenta and an ingredient in the Sunday classic: Ragu Bolognese lasagna.
This popular Northern Italia meat sauce has a rich, velvety taste. The ground meat (beef) is simmered in red wine, tomato and whole milk. The whole milk helps to counteract any acidity coming from the tomato and wine. However, to further reduce acidity choose a quality Chianti wine that you would drink and a tomato product with low acidity. Look for tomato sauce products that say they are ‘San Marzano’ tomatoes. These tomatoes are world-renowned for their taste. While not traditionally served over spaghetti in Italy today, feel free to use this sauce to make Spaghetti Bolognese!
Ragu Bolognese recipe that SERVES 8
ground beef – 1.25 pounds (600 g)
pancetta (pork belly) – .6 pounds, finely chopped (300 g)
carrot – about one carrot (100 g)
celery – about 3 ribs (100 g)
onion – one medium red or yellow onion (100 g)
butter – about 7 Tablespoons (100 g)
tomato puree – 21 ounces (600 g )— Mutti is a trusted brand
red wine – 1 cup (250 ml) (here, Chianti wine)
whole milk – 2 cups (500 ml)
beef broth or water (optional) – as needed during the simmer
salt – to taste
black pepper – to taste
HOW TO MAKE Ragu Bolognese Sauce
Finely chop the pancetta. Mince the onion, carrot and celery.
Melt the butter in a large sauce pan or skillet. Saute the vegetables until tender and translucent. Make a well in the center of the vegetables. Add the pancetta. Cook until no longer red.
Make a well and add the ground beef. Cook until no longer red. Slowly add the red wine a little at a time. Let the wine reduce and continue adding slowly until all of the wine has been added.
Add the tomato puree. Stir. Cover and simmer on low heat for 2 hours.
After two hours, slowly add the whole milk over the course of an hour. Simmer over medium-low heat and stir frequently.
Salt and pepper to taste and…
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