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Bolognese Sauce in Ragù

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The secret of this authentic Ragù Bolognese recipe is to cook the meat in milk before adding the tomato paste in combination with the wine. the feeling in the mouth can decrease! Serve with fresh homemade spread, lasagne or homemade dumplings for a new world taste.

The bolognese sauce I grew up with was anything but “authentic”. Made with lean ground beef, wine and canned tomatoes (many) it was undeniably delicious, authentic to our Italian family and served as a simple pasta dinner every night of the week.I haven’t thought about it.

but then… I fell into the abyss searching for authentic Italian pasta sauce recipes from northern Italy, specifically Bologna (the birthplace of Ragù Bolognese), and trying the accompanying test recipes from 2 of the greatest Italian chefs of all time : Marcella Hazan and Anna Del Conte.

Sandwiched between wide ribbons and plates of pappardelle, this authentic Bolognese sauce, new to me, was so sweet and then so tender it melted in your mouth! The tomato element was by no means dominant. It was more of an accent, aromatic, and when paired with milk and wine I couldn’t help but wonder: was it a very meaty sauce?

Ragù vs Bolognese: What’s the Difference?

To understand what a “real ragù” is, you have to distinguish between ragù and bolognese. They are not the same. In Italian, “ragù” can be a hearty meat sauce made with ground beef, vegetables, wine, and a few tomatoes. “Bolognaise” is also a meat sauce, but a regional variant that is prepared as part of the Bologna type, hence the name: Ragù Bolognese.

OK, tell us more. What is Ragu Bolognese?

Ragù Bolognese is a lovely slow-cooked meat sauce made with beef and/or pork, sliced ​​carrots, onions, celery, milk, wine, ingredients and broth. No garlic.

Sure, there are a few differences that everyone would expect together: diced bacon, chicken liver (we add it to our Bolognese ragout in Sfoglia), pureed tomato sauce (tomato puree), cream and maybe a few herbs.

For me, the most important difference to the tomato sauce I grew up with is that Ragù Bolognese uses milk, wine and significantly less tomatoes. The milk softens the meat and softens the tart, tart notes. the taste is soft, light and slightly sweet! That is the goal of mercantilism. And that’s great.

Bolognese Ragù Ingredients: You will want

  • Butter
  • Oil
  • Onion
  • Celery
  • Celery
  • milk
  • wine


Good Quality Chicken Bone Broth (I use Monger Joe’s Organic Chicken Bone Broth)
A Few Tips:

Use a food processor. Greens should be finely chopped. No huge chunks in the sauce.
Don’t skip the milk. Cooking the meat in milk first before adding the wine and tomatoes will soften the texture.Some Bolognese sauce recipes call for adding milk to the top of the preparation (a little at a time). I’ll add this first though: I prefer to feel and taste more like this.

Do not sear the meat. Cook gently to keep it soft and not chewy.

Look for wine (instead of red wine).Brighten and liven up the sauce.

Double. Take it slow and keep cooking to freeze. And you’re in the kitchen!

Bolognese Sauce goes well with:

Modern Homemade Spread

Excellent Spreadable Pappardelle

Modern Homemade Spread

Modern Spinach Spread

Modern Homemade Gnocco

Modern Homemade Lasagna Home 98 large batches of homemade lasagne recipes to try!

Garlic and Oil

Homemade Ragù with Sausage

Arrabbiata Sauce 20 minutes

Quick Sicilian Pasta Sauce

Simple Golden Butter & Sage Sauce

Authentic Tomato Sauce (fresh or canned)

Classic Italian Basil Pesto (Genoese Pesto)

Easy Trapani Pesto (Sicilian Pesto)
Cooking Time: 3 hours

3 hours and 10 minutes in Total

Yield : 5-6 cups

Category: Pasta sauce

Preparation: Oven at high heat

Cuisine: Italian

It is important to first cook the meat in milk to modify it before adding the tomato paste bound in the wine . Serve with fresh homemade pasta, pappardelle or gnocchi for a fresh touch of the world.

Tailored instructions from Essentials of Classic Italian Preparation by Marcella Hazan & Classic cuisine of northern Italy based on the count’s Pakistani currency unit.


For the sauce

two tablespoons.(30 g) raw butter

2 tbsp. (30 mL) oil

2 oz (60 g) diced bacon

1 onion

1 carrot

1 celery

1/2 lb (250 g) ground beef, about 80 cups

1/250 g ground pork

1 cup (236 ml) milk

pinch ground nutmeg

1 dried herb or 2 fresh

1 cup (236 ml) dry wine

heaped 1/4 cup (60-70 g) tomato paste (see notes below )

1-2 cups (236-472 ml) high-quality chicken broth (see notes below)

(1x) twenty-eight ounces (800 g) ) whole in cherry tomatoes raw (optional if you want lots of tomatoes)

For the lasagna -Bolognese from Fresh Homemade Lasagna: I add (1-2) cans of whole peeled tomatoes to the instructions below above that I have a grinder for a very elegant texture. The ragù needs to be “juicier” so that the lasagne rivets the sauce as it cooks.Modern pasta absorbs more liquid than dried pasta. Always have an extra sauce on hand.

To Serve

1 Pound Homemade Pappardelle

Modern Grated Parmesan To Serve

Notes, Tips & Substitute

If you don’t have tomato paste: Omit the chicken broth and use pickled tomatoes instead. A good starting size would be a 400g can of whole raw cherry tomatoes, adding more if needed. Slice the tomatoes before adding them to the sauce (I use scissors to cut them right in the jar). Otherwise 1-2 cups (approx.Instead of 236-475 ml) bottled tomato puree.
My favorite brands of canned tomatoes: San Marzano, Bianco DiNapoli, Cento, Jovial
The preparation time depends on the size of the jar (the smaller the jar, the longer it takes). Adjust accordingly.

If you double the recipe: If necessary, increase the preparation time.

In a wide-bottomed saucepan (preferably Dutch-style), heat butter and oil over medium-high heat.

Meanwhile, in a food processor, chop the bacon, onion, carrot and celery. the impression must be that of a rough and tasty “pulp” capable of softening the sauce. No big chunks.

Add the chopped bacon and prepare the mixture in the saucepan. Fry, stirring occasionally, until lightly browned, 10 to 15 minutes.Add plenty of oil or butter as needed if the mixture seems dry.

Add beef and pork stock. Mash the meat with a fork. Season with salt and black pepper. Cook until the meat loses its rosy color; not brown.it can keep the meat soft.

Add milk, nutmeg and bay leaf. Cook until almost evaporated, up to twenty minutes (or longer), depending on the size of the pan and the amount of liquid that oozes from the meat.

pour wine; cook until almost evaporated. add tomato paste; stir until dissolved.Add a cup of broth. Mix well.

Reduce heat to minimum. Cook the sauce with the lid slightly open for about 1-2 hours. The sauce should only “flash” and not boil violently.A gentle and slow gesture is essential to soften the texture of the lips. Take your time to prepare.

If for any reason the liquid boils down too quickly, add plenty of broth or canned tomatoes (if you have them). I usually add more ingredients for the color. The finished sauce should look a bit like chili (thick, but not too much).Degrease the surface and add salt if necessary.

Pappardelle: Boil a pot of water. Salt generously. Add the pappardelle and cook until tender and al dente, checking thickness, 3 to 7 minutes. fried style.Remember to stir from time to time to keep the pasta from sticking. Once cooked, use tongs to drop the pasta directly into the sauce, adding a little butter if you like. Serve with parmesan

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