In this Bolognese Tutorial, I get into the nitty gritty of making a traditional Ragù alla Bolognese, taking you step- by-step through the entire process, right to seeing what it looks like after 6 hours of simmering and cooling down. The preparation takes about 45 minutes, but then you can sit back and let it simmer all by itself. Great to make in large batches on a rainy Sunday afternoon which you can then freeze.
The recipe is as follows: 70g each (approximately) chopped onion, carrot and celery. Olive oil (as much as required to cover all the vegetables), 300g ground low fat beef, 150g ground pork (about 10% fat) and 80g ground pancetta or bacon (not smoked). You will also need about 3/4 glass of white wine, triple concentrated tomato purée and tomato passata and some water.
In a traditional Bolognse Ragù
This recipe adheres to the one approved by the Accademia Italiana della Cucina and registered with the Bologna Chamber of Commerce with the exception of the addition on milk. In the previous video (part 1) I explain why. Having lived and worked in Bologna for over 20 years and worked with many chefs and seen many nonnas or grannies cook, very very few use milk or cream in their recipe. Many use a little milk to loosen it before cooking.
Oh, one VERY important thing: Do NOT use pasta water to loosen, otherwise you lose much of the intensity of the flavour of the Ragù.
Who am I and What is Yummy Italy?
My name is Helena Kyriakides and I am the owner and founder of Yummy Italy based in the Bologna Hills where I teach Pasta Classes and offer boutique culinary tours and experiences. I am a professional Sfoglina (pasta maker) in Bologna and teach the art of making pasta and traditional Italian home cooking. I am also a qualified Sommelier and have National Cheese, Traditional Balsamic and Parmigiano Reggiano tasting diplomas as well as certifications in Olive Oil, Chocolate, Coffee and Gelato tasting. I am an official Taster for the Italian Association of Tasters and was made an Ambassador of the Wines of Emilia Romagna by the Regional Ministry of Agriculture and Regional Wine Association. Last year, Yummy Italy won the Global Industry Travel Award as ‘Best Artisan Food & Wine Experiences in Italy’. You can check out my website here:
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Don’t forget to check out Part 1 which will give you lots of background info about this classic dish and the tutorial on how to make homemade Tagliatelle – the traditional pasta which is served with Ragù.