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Traditional Italian Bolognese Sauce Recipe || Recipe Approved by City of Bologna || Uncut Recipes
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Traditional Italian Bolognese Sauce Recipe || Recipe Approved by City of Bologna || Uncut Recipes

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Traditional Italian Bolognese Sauce Recipe || Recipe Approved by City of Bologna || Uncut Recipes

RECIPE: https://uncutrecipes.com/Recipes-Italian/Classic-Bolognese-Sauce-Ragu-alla-Bolognese.html

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41 Comments

  9. @paulman246

    Ok, I have to say it, it drives me nuts when little bits of the Mire Pois stick to the top edge of the pan, and just get left behind….. I said it, I know I'm not the only one thinking it, or maybe I am, but I don''t think so…. Please, scrape those little bits into the sauce, thx.

  11. @ryancoorey158

    How much of the salt, black pepper, nutmeg do you add? The video didn't say. Also if I was to add oregano, rosemerry and cinnamon how much would I add in your opinion? I know it's not traditional just was tossing it around. Thank you!

  13. @myonlynick

    2-3 hours of cooking feels to me like a lot of time for minced meat. Also, you could add a little bit of rosemary. Nutmeg, pepper and all powdery spices should be added 3-5 mins before the sauce is withdrawn from the heating element. If you cook powdery spices for more that 10 mins they loose a lot(if not all) of their flavor and intensity.

  24. @leoinsf

    I love everything about your presentation, especially the music background. Sometimes words are not necessary and your presentation shows that in spades.
    Very professional and very entertaining.

  25. @suqabi

    Thank you, I enjoy my 3 hours cooking the result was great.
    I did it without wine and (nutmeg is illegal here 😢) as alternative I use westchester sauce and garlic.
    With less butter.

  28. @67Stu

    I enjoyed this video very much! 

    I've been cooking myself since I was 10 years old; I'm 53+ now, so most of you can figure it out. I've always been on the hunt for authentic recipes, whatever the cuisine. Many cooks/chefs claim to have the original or authentic recipe. I couldn't help but notice all of the comments from all of the so-called experts here. Most recipes that claim to be authentic, often are; whether or not they are definitive is a different discussion. Most recipes traditionally have certain origins and basic ingredients that most agree on. In the case of Bolognese, olive oil, butter, soffritto (or mirepoix in French. Thanks "expert" below!), some sort of beef and pork combination (ground beef, ground veal, ground pork, and pancetta), milk, salt, tomato paste—NOT actual tomatoes—and wine; usually white. Aromatics are traditionally not included in Bolognese, as this is a mild colored sauce sauce that emphasizes the blended flavor of the meats and the lipids, enhanced by the wine. In America, we tend to over flavor our Italian food, which makes it a completely American entity. I myself, LOVE GARLIC !!!

    What happens with any recipe that is "traditional" or "authentic," is that prior to anything having been written or printed, it was usually orally transmitted over the years—centuries—and variations occurred: beef bolognese in place of two or three meats; red wine in place of white wine; whole or chopped tomatoes in place of paste; etc. What happens is that variations occur due to "Mama's" twist on things, or the available ingredients in the local area, or the "traveling" of recipes to distant regions. Even within a particular region, there are bound to be variations from family to family.

    Case in point: In addition to Italian cuisine, I cook Mexican and Indian dishes (as well as many others) and have cooked many a traditional or authentic curry or taco; but it's as authentic or traditional as the the "expert" chef of that particular region says it is, barring any official documentation.

    When all is said and done, the goal is about reaching the proper flavor with natural ingredients; not so much about the slight variations of the ingredients.

  34. @misterbando1361

    Only thing that bothers me is that the ground meat is measured in volume rather than in weight. Is 4 cups of pork+beef = 1KG?

  35. @findcontinuity5860

    Awesome I do exactly the same but I haven’t tried the butter after the milk. Gonna give it a go. Secret to it is cook for hrs. The longer the better

  36. @johnedsel

    I've watched several videos of traditional Italian ragu. None of them use garlic. I'm a bit surprised by this. And they don't use it in Italy either?

  39. @cd5steve

    So bolognese was invented before the malliard reaction was discovered. I will do this in two small batches. One properly browning the meat and one following this recipe. It may be the only legitimate change I would make to a classic recipe as I am strict about these things.

  41. @albertoalbonico9765

    Una ricetta corretta che segue bene l' originale, cosa rara nel panorama di youtube dove un italiano vede intrugli terribili spacciati per ragout bolognese. Il risultato non può che essere buono😃

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