A classic pasta dish! Pasta Ragu Alla Bolognese! The recipe can be found below! Enjoy!
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I was given this recipe by a girl named Marcella-Dimagrisci. She said this is the way they make Bolognese in her part of Italy. Here is a link to her blog: http://dimagriscicongusto.blogspot.com/
Enjoy the recipe!
Ingredients:
1 onion
2 carrots
2 stalks of celery
10-12 ounces of minced veal (more or less 3 cups, i think)
1lb (more or less 2 cups, i think) of minced pork, not fat
fresh bacon (more or less 1 cup, i hope!),cut into pieces( not the smoked one)
5tbs of extra virgin olive oil (if you need add more oil or 2 tbs of butter)
1 can 15oz tomato puree
half small can of tomato paste
salt and pepper to taste
1 glass of red wine
1 glass of whole milk
8 ounces of meat broth
Parmigiano reggiano to taste
Method:
1)Pour oil in a pot with high edges, lightly fry on medium heat onion, carrots and celery chopped previously lightly fry on until become golden brown.
2)Add all the meat and Sauté them well, 10 minuts more or less.
3)Deglaze with red wine
4)Salt and pepper
5)add half of the broth little by little, meat should absorb it
6) Now ADD tomato puree and triple concentrate
7) Stir and let’s cook on low heat for 2 hours joining, when needed, the remaining broth
8)After two hours add the milk, add salt and pepper again if needed.
In Italy we eat it with fresh egg tagliatelle but it’s good with every kind of pasta. When you have to serve the ragù alla bolognese with tagliatelle mix everything in a pot, sautè for a couple of minute and sprinkle every dish with a good amount of parmigiano reggiano.
I hope you’ll try this dish and you’ll enjoy it
28 Comments
Man you nailed this one it looks so good, my grandmother used to make a very similar dish and her method was very similar to the one you used today. She ground her own meats for making sauces like this and to make her own sausages. I just seems that these days people don't put the time/love into their dishes like she did or as you have done in this recipe.
That looks so damn good. Veal Pork and Bacon.
Dear Lord Richard, it's after midnight and I'm starving now.
I know you said you were doing it the Italian way. Is that where the stripping came into play. You lost your chef's coat and we go the bare chested Richard somewhere around 11 or 12 minutes in. Did you get splashed with sauce at some point or did you just decide to get comfy right before it was time to eat. Whatever the reason I've got my dollar bills ready. 🙂
Richard that's a great looking bolognese sauce. I make mid exactly the same only I add bottles of pasata tomato sauce and cook it low and slow for a good 4-6 hrs. Also I don't add cream so they must do it differently up Northern Italy. My parents are from the south
Looks really delicious Richard. I guess bolognese for the italians is like chilli to the Americans…. everyone has their "real authentic recipe" Thanks to you & your friend for sharing 🙂
Awwwwwaaaa that my next recipe…:)
You nailed it Richard, that is one fantastic looking sauce!
I'll have to make time to make this some day. There are so many BS ragu recipes out there, this looks to be a good one.
Looks great. Second helpings for me please.
Yum! I love a good traditional (Italian) bolognese sauce. I think this particular sauce varies from what part of Italy you come from although I haven't run into a "true" bolognese yet that hasn't started out with those vegies to add that slight sweetness to the sauce. I've never added bacon before but the thought of that flavor sounds super delicious, I'm going to have to give it a try. I was waiting patiently for you (Richard) to add that milk and although you and I add this at different times in the cooking process it truly makes that meat tender but also adds a rich quality. This sauce is such a fantastic Italian staple food that I always have to make a double batch so I can freeze some for later. It's also great for lasagna.. or ANY pasta dish you can think of for that matter! Marcella Hazan was the equivalent to our Julia Child's and her signature dish was the bolognese sauce, she's an interesting infamous chef if anyone wants to research some good authentic Italian cooking. Thank u to the Marcella who turned Richard on to her recipe (I'm heading to her channel next!) and thanks to Richard for sharing it with us. Mmm, looks sooo inviting, I know what mama's cookin in the kitchen this weekend. 😉
Wow, that looks fantastic!!! I cant wait to try this recipe. Do you think I could substitute another type of beef instead of veal (my wife doesn't care for veal)? Also, do you think this would freeze well to save left overs? Thanks so much for the video! They are always very enjoyable to watch. Be well!
Finally someone who does a real >4h Ragu. It's so much better than the "tomato and ground meat" sauce you usually get.
This is not your Grandmother's Bolognese sauce. This is a rich, rustic, meat sauce that on pasta would make a killer meal….Nice job Richard.
Thumbs up Rich. (i'm thinking to myself, ok he has the pan full to the brim. he's gonna spill some sauce when he's stirring it this time. but you never do…lol) Probst.
Inspring the taste buds as ever
The recipe looks delicious but where is it posted? Could you provide a link?
Pretty much the true Italian way of Bologna but only 2 things…the sauce is much drier and the tomato content should only be around 3 tablespoons of tomato puree. Traditionally they only use tomato puree/paste but only a small amount, otherwise a very good sauce.
Oh man Richard,,, I agree with Anna,,,,, Watching your yummy recipe at 11 PM is making me hungry for a nice big bowl of your Bolognese,,,, WOW!!! Nice job!!! DANG some how a piece of String Cheese just isn't cutting it right now!! 😉 Brenda
I got to the end and realised this has no garlic :0o, looks like a great recipe.Red wine and milk is not something I've seen before even from someone like chef Pasquale over at Orsara recipes, I think frying some finely chopped bacon before doing the veggies at the beginning could be nice, the bacon would glaze the bottom of the pan nice and you don't have to throw so much salt in then 🙂 plus well hey it's bacon 🙂 gonna try this, thanks for sharing 🙂
Hey Richard, you should check your video out with the CC on for a laugh. I came home shitfaced last night after a party and watched this video about a minute in before I died laughing.
That is not Bolognese.. WTF?! errr!
no garlic or spices?
It is way too watery
try this one 😉 https://www.youtube.com/watch?v=EZB6yws72cA&list=UUI5UcVSUFyB3gHSc4QOYoBw
If you want a free suggestion – possibly the most important thing to do when you make a Bolognese: brown the meat first, and then add the vegetables – otherwise you'll never get the proper Maillard reaction in the meat. Also, cook it for at least 2 and a half hours, and try adding some milk or cream at the end.
Nel latte inzuppaci i biscotti.
Yay!
Keep the Good Work going
You should start making videos again man!