Spaghetti Bolognese – Italian recipe (VIDEO)
From Giallozafferano, the most famous Italian food website, the true ragout recipe: Spaghetti Bolognese.
RAGU BOLOGNESE
Welcome! I’m Sonia, and we’re in the GialloZafferano kitchen to make a classic Italian sauce from the Emilia Romagna region. Let’s see what ingredients we’ll need.
3.5 ounces (100 g) of smoky bacon
Half a pound (250 g) of ground beef
Half a pound (250 g) of ground pork
1 onion, stalk of celery and carrot
2 tablespoons of tomato paste
3 tablespoons of olive oil
3.5 tablespoons (50 g) of butter
1 glass (100 ml) of whole milk
1 glass (100 ml) of red wine
1 cup (250 ml) of beef stock
Pepper and salt
We’re ready to begin our ragu Bolognese.
The first thing to do for the Bolognese is to mince the onion, carrot and celery. In a large pot, add the olive oil and the butter and to that add the vegetable mixture. Sautee it all until soft until just before it goes golden. In the meantime, cut the bacon into small pieces.
Now that the vegetables are cooked, add the minced bacon. After that’s got some color, add the ground beef and pork. Naturally the meats must be browned well — be patient with this process! Although this is a simple recipe, the preparation takes time. In total, the sauce will be cooked for at least two hours on a very low heat.
As you can see, the meat is well cooked. Now, add the glass of red wine and cook until the wine is completely absorbed. When the wine has cooked out and the meat is getting a bit dry, add the tomato paste which you can thin out with a bit of beef stock. Stir, salt, lower the heat, and now the ragu must simmer. Continue cooking it on a very low heat for about an hour and a half. Add broth little by little as you cook to keep the meat moist.
The original recipe which follows old Bolognese tradition and was presented to the Bologna Chamber of Commerce in 1982 states that as the ragu finishes, you need to add a cup of milk, or even cream to the sauce, but if this isn’t to your liking, you can leave it out. Add the milk and leave it on the heat to absorb completely, after which we can season it and finally finish our ragu Bolognese.
Here is our ragu Bolognese finally ready to be used. In what way? Well, the best way to serve it is with egg tagliatelle from the Emiliana region. From Sonia and GialloZafferano, bye and see you in the next videorecipe!
Related Posts
){kind=link}
){kind=link}
Love to have that – and then a nice tour-de-bed with the cook. ๐
Where is the Pepper? ๐
She only used salt. ๐๐
This has to be the best Spaghetti Bolognese recipe I have seen. Thanks for sharing it, cheers from Australia ๐จ
my italian best friend would punch me in the face if i'd add bacon to my sauce
Grazie! Greetings from Latvia.
this looksdelicious never made spaghetti Bolognese IthatI will make it soon thanks for this delicious recipe
How much percent of the fat should the ground pork and beef have?
ูู ู ู ุงุญุฏ ู ููู ูููู ููุง ุงููุตูุฉ ุจุงูุนุฑุจูุฉ
I like this recipe and it's authentic. But simmering the veggies for 90 minutes has to be wrong. They would be mush.
Milk and tomatoes donโt go together that must taste awful
Small amount for family costs too much money and why i would cook it for 2 hours when i can cook in 30 mins better than this so really bad recipe
Brava. Ricetta vera.
I love that food
I notice that the recipe has no garlic. Is there a reason?
Bonissima!
no wine in bolognese sauce, the kids donยดt like it and I donยดt want them to get use to it.
You are not giving a good translation here of "smoky bacon" for classic italian cook "pancetta" is a unsmoked bacon….
๐
https://www.gennarocannavacciuolo.com/fr/component/k2/item/1081-blog-%E2%80%93-le-secret-d%E2%80%99un-bon-rago%C3%BBt.html
Bologneseee
Ce drฤguศฤ esti .