Authentic Ragu alla Bolognese
(5.0)
488.6K views • 1y ago
17.9K
1.2K
3.7% engagement
A traditional recipe for Ragu alla Bolognese, featuring a rich meat sauce served with fresh pasta, as authentically made in Bologna, Italy.
02:30:00 total
Serves 4
medium
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- unsmoked pork belly - watch the video to see (fresh, cut into small pieces)
- onion - watch the video to see (finely chopped)
- carrot - watch the video to see (finely chopped)
- celery - watch the video to see (finely chopped)
- beef - watch the video to see (skirt, chuck, brisket, plate, or flank, coarsely ground)
- white wine - watch the video to see (red wine can also be used)
- tomato pulp - watch the video to see (half a can)
- vegetable stock - watch the video to see (optional, for adjusting sauce consistency)
- salt - watch the video to see (to taste, for seasoning)
Instructions
- Prepare the Vegetables: Finely chop the onion, carrot, and celery. Sauté these vegetables until they're soft but not brown.
- Prepare the Meat: Coarsely grind the beef. Add it to the pan and increase the heat.
- Deglaze and Simmer: Add white wine to the pan to deglaze, allowing all the liquid to evaporate. Then add half a can of tomato pulp and let the sauce simmer for about 2 hours on low heat. If the mixture gets too dry, adjust the consistency with a bit of vegetable stock.
- Season the Sauce: Season the sauce with salt towards the end of the cooking process.
- Prepare Fresh Pasta: Make fresh pasta dough and let it rest in the fridge for 30 minutes. Roll out the dough into sheets and cut into desired shape, ensuring it is 7 mm thick.
- Cook Pasta and Combine with Sauce: Cook the fresh pasta in boiling water for 1-2 minutes. Emulsify the sauce with some starchy pasta water, add the cooked pasta to the sauce, and toss everything vigorously together.
Unlock Menu Recommendations
Sign in to get personalized menu recommendations based on your current recipe. We'll suggest what to serve before, alongside, or after this dish to create the perfect meal.
