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ragu bolognese recipe

Traditional Ragu Bolognese Recipe

If you've been looking for a real Italian, a Traditional Ragu Bolognese recipe, you have found the one. We are based in the region of Emilia Romagna, where the Bolognese Ragu comes from so we can assure you that what you see here, is the traditional Ragu alla Bolognese recipe, without any add-ons.
Prep Time 10 minutes
Cook Time 3 hours
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 250 g Minced Pork Meat
  • 350 g Minced Beef Meat
  • 1 big Onion
  • 500 ml Tomato Puree
  • 1 big Carrot
  • 1 mid-size Celery
  • 3 tsp Extra Virgin Olive Oil
  • 100 ml Red Wine
  • 50 ml Whole Milk
  • Salt, Pepper
  • 500 ml Broth Vegetable or Beef
  • Sage, Rosmary Optional

Instructions
 

  • The first step is to peel the vegetables, then chop the onion, and shred both the celery and the carrot. You'll need to use a larger pot/nonsticky skillet, or even a wok can work for a traditional Bolognese ragu recipe.
  • When you put your skillet on the stove, add the Olive oil, heat it up, and att the onions to it. Cooking it until it becomes translucent, but you can add in the meantime the meat as well.
  • Use salt and pepper right away, on almost the highest heat cook the meat until it doesn't look raw anymore. It usually takes about 3-4 minutes, while you have to stir it continuously.
  • After the first 2 minutes, you can add the wine to it as well, and after those 3-4 minutes pass, and the meat doesn't look raw, add the shredded carrot and celery too.
  • Take down the heat to medium at this point, and cook until most of the wine evaporates and the vegetables got softer.
  • At this point, you should add the broth, put it on low heat, and cook it for about 2 and a half hours. However, to make sure your traditional Bolognese ragu recipe is done properly, you should keep an eye on it, and if the broth is gone, add water on top so it doesn't burn.
  • The reason to cook it for so long is simply that it will soften up and have a more delicious taste too. You should then add the milk and tomato puree. Taste and see if there's enough salt and pepper in it. If not, add more!
  • This is a facultative option, but most of us do it: You can season your ragu with Sage and Rosemary (or one of them if you don't like the taste of both). If you don't want to season it, that's also fine.
  • On the lowest heat, cook your ragu for another 30 minutes. Once that's off, you can turn off the heat, and either serve it with pasta or use it to make Lasagna. Or even both. I usually make enough to use half of the ragu for pasta, and another half for a Lasagna.
Keyword bolognese, italian carbonara, lasagna, ragu