Best 2 Ragu Bolognese Authentic Recipes

Ragu alla bolognese, also known as ragu bolognese, is a hearty and flavorful meat sauce that originated in Bologna, Italy. Traditionally served with tagliatelle or pappardelle pasta, this classic dish is a staple of Italian cuisine and loved worldwide. Creating an authentic ragu alla bolognese requires patience, careful preparation, and a selection of high-quality ingredients. This article will guide you through the essential steps to create a delicious and authentic ragu alla bolognese, ensuring an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

RAGU BOLOGNESE (AUTHENTIC)

Ragu Bolognese (Authentic) image

Bolognese is one of the most legendary dishes in Italy. However, outside of Bologna, where can one eat a true Ragù? Well, if you follow this recipe any kitchen you choose. My parents came from Italy back in the 60's, and settled in Brooklyn. As a result, My family and friends had the pleasure of eating some of the best homemade Italian food. These dishes of course, prepared by my Mom and sometimes Dad. Now, I share my fortune with you. Mangiare! (eat)

Provided by Joseph R.

Categories Veal

Time 4h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons butter (divided)
4 tablespoons oil (divided)
3 ounces parma ham (prosciutto) or 3 ounces mortadella
2 lbs ground meat (beef chuck, veal and pork shoulder)
1 large onion
2 medium carrots
2 celery ribs
4 garlic cloves
4 chicken livers
1/2 cup dry white wine
2 cups whole milk (divided) or 1 cup cream 1 cup milk (divided)
2 lbs whole tomatoes, crushed or 2 lbs passata
2 tablespoons tomato paste
2 cups chicken stock
1 pinch nutmeg
salt and pepper, to taste at end

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.

Nutrition Facts : Calories 377, Fat 24, SaturatedFat 8.9, Cholesterol 260.9, Sodium 341.2, Carbohydrate 20, Fiber 3.3, Sugar 12.5, Protein 18.2

RAGU BOLOGNESE

Ragu Bolognese image

This is the real deal, an authentic recipe for a meat sauce.

Provided by Mike Oxsolong

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 3h10m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup extra virgin olive oil
½ cup butter
1 cup minced onion
½ cup minced celery
¼ cup minced carrot
1 pound ground veal
1 pound ground pork
½ pound ground beef
¼ cup finely chopped pancetta bacon
½ cup milk
2 cups tomato sauce
2 cups beef broth

Steps:

Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g

Tips for Making Authentic Italian Ragu Bolognese:

Use high-quality ingredients: The better the ingredients, the better the sauce will be. Look for fresh, ripe tomatoes, good quality ground beef and pancetta, and a flavorful red wine.
Brown the meat and pancetta thoroughly: This will help to develop flavor and prevent the sauce from being greasy.
Simmer the sauce for at least 2 hours: This will allow the flavors to meld and develop. The longer you simmer the sauce, the better it will taste.
Add the milk or cream at the end of cooking: This will help to create a rich and creamy sauce.
Serve with fresh pasta: Ragu Bolognese is traditionally served with tagliatelle, but you can use any type of pasta that you like.

Conclusion:

Ragu Bolognese is a delicious and versatile sauce that can be enjoyed with a variety of dishes. It's the perfect sauce for a special occasion dinner or a casual weeknight meal. With a little planning and effort, you can easily make this classic Italian dish at home. So, next time you're looking for a hearty and flavorful meal, give Ragu Bolognese a try. You won't be disappointed!