How To make Ragu Alla Bolognese
1/2 oz Dried porcini mushrooms
1/2 lb Lean veal shoulder
1/2 lb Lean beef round or shin
2 1/2 oz Pancetta or blanched bacon
4 oz Large yellow onion
1 lg Carrot
1 lg Celery stalk
5 tb Butter
3 tb Olive oil
1 tb Salt
1/4 ts Freshly ground black pepper
1/2 c Dry red wine
2 1/2 c Drained canned plum tomatoes
1/2 c Heavy cream
Freshly grated parmigiano Freshly ground pepper This takes a fair amount of time to make, but it freezes very well, so make a large batch. This is enough for 2 1/2-to-3 pounds of pasta. PUT THE PORCINI in a small bowl. Pour boiling water over them and let them sit for 30 minutes. Drain them, rinse carefully, chop coarsely and rinse carefully
again. With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery. Saute the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat. Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally. Uncover the pot and raise heat to medium high. Add the beef, veal, mushrooms, salt and pepper. Cook, stirring constantly, until the meats just begin to lose their raw red color. Then pour on the wine and cook until it is entirely evaporated. Set a food mill with the medium blade over the pot and mill in the tomatoes. Stir everything together and simmer, covered for 40 minutes. If possible, complete preparation to this point several hours in advance, or even the night before you plan to use the sauce. Take it off the stove and let it cool if not serving immediately. Transfer to container. Cover and refrigerate. The sauce may also be made to this point and frozen. Shortly before serving time, bring the sauce slowly to a simmer. Simmer 5 minutes. Stir in the heavy cream and serve immediately over freshly cooked pasta, passing parmigiano and a pepper mill. To serve ragu in smaller quantities, heat about 1/2 cup of sauce per person and stir in 1 1/2 to 2 tablespoons cream per serving.
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Ragù alla Bolognese: The Official Recipe
The official recipe for the Ragù alla Bolognese as recorded at the Chamber of Commerce in Bologna, Italy (10-17-1982 rev. 04-20-2023).
You can find the official recipe here:
Ragù alla Bolognese Classico, Ricetta Originale
In questo video di Piatto™ vi mostreremo come preparare il Ragù Bolognese classico.
Seguiremo scrupolosamente la ricetta depositata nella camera di commercio di bologna nel 1982 dall’accademia della cucina italiana.
Questa è attualmente, la versione tradizionale più diffusa a Bologna, seppur con piccole variazioni da famiglia a famiglia.
Vi guideremo passo passo nella preparazione di uno dei più popolari sughi al mondo, dandovi consigli, suggerimenti e raccontandovi alcune curiosità sul ragù alla bolognese, ricetta originale.
Il procedimento sarà molto semplice ma armiamoci di pazienza in quanto per una corretta cottura ed un risultato ottimale ci vorranno delle ore. Non sarà perciò la ricetta che vorrete fare durante la pausa pranzo…
Il risultato finale dei nostri sforzi però appagherà l’attesa. Sarà un sugo morbido e vellutato dal sapore complesso e raffinato; prodotto di una cottura lenta di sapori che si complementano perfettamente gli uni con gli altri.
Il Ragù alla Bolognese cosi preparato sarà pronto per essere gustato con un primo piatto come le Tagliatelle al Ragù Bolognese, nella lasagna alla bolognese, nei cannelloni, nella polenta od anche cosi al cucchiaio. Assolutamente irresistibile.
E buon appetito!
In English?
#ricettaoriginale #ricetta
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GLI INGREDIENTI per 8 porzioni di Ragù alla Bolognese Classico
manzo macinata grossa - 600 g (cartella o pancia o fesone di spalla o fusello)
pancetta di maiale macinata fina - 300 g
carota gialla - 100 g
costa di sedano - 100 g
cipolla - 100 g
burro - 100 g
passata di pomodoro o pelati - 600 g
vino rosso - 250 ml bicchiere
latte intero - 500 ml bicchieri
poco brodo di manzo se occorre
sale e pepe
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Buon Appetito!
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RAGU' ALLA BOLOGNESE - La RICETTA ORIGINALE (della mia nonna bolognese) per un ragù perfetto!
Per chi non lo sapesse, sono nata e cresciuta a bologna fino ai miei 30 anni, di conseguenza di ragù alla bolognese ne ho assaggiati parecchi ;)
Ogni famiglia, come potete immaginare, ritiene di realizzare il miglior ragù, ognuno ha la propria ricetta 'originale', ed è normale che sia cosi!
Quello che posso dirvi io è che, facendo un po' di ricerche in rete, ho potuto constatare che la ricetta che realizzava la mia nonna è davvero praticamente identica a quella depositata alla Camera di Commercio di Bologna.
In questo video vi farò vedere i pochi e semplici passaggi per realizzare un ragù strepitoso; il procedimento in sè è molto semplice, dovrete solo aver cura di ritagliarvi un po' di tempo da dedicare alla lenta cottura, mescolandolo di tanto in tanto. Vi ci vorranno in totale circa quattro ore, ma il risultato sarà garantito!
Siete pronti per prepararlo assieme a me?
Vi lascio qui di seguito gli INGREDIENTI:
- 600 g di macinato di manzo
- 200 g di pancetta tesa
- 100 g di sedano
- 100 g di carote
- una cipolla (di circa 70-80 g)
- 1 bicchiere di vino bianco secco (mi raccomando di buona qualità)
- 2-3 cucchiai di concentrato di pomodoro
- 500 g di polpa di pomodoro
- 500 ml di acqua (o brodo vegetale)
- sale qb
- olio evo qb
INGREDIANTS:
- 600 g of ground beef
- 200 g of stretched bacon
- 100 g of celery
- 100 g of carrots
- an onion (about 70-80 g)
- 1 glass of dry white wine (good quality I recommend)
- 2-3 tablespoons of tomato paste
- 500 g of tomato pulp
- 500 ml of water (or vegetable broth)
- Salt to taste
- extra virgin olive oil to taste
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How to prepare RAGU' ALLA BOLOGNESE - Traditional Italian recipe
Ladies and gentlemen, may we present you his majesty the RAGU ALLA BOLOGNESE! It is one of the most loved sauces all over the world, fundamental in the traditional lasagna, but AMAZING on its own or as a sauce for your pasta... Try it once and you will never go without!
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (4 SERVINGS)
Beef 300 g
Tomato puree 300 g
Carrots 50 g
Celery 50 g
Yellow onions 50 g
Fine salt to taste
Black pepper to taste
Red wine 100 g
Pancetta bacon 150 g
Vegetable broth as needed
Extra virgin olive oil 1 tbsp
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Traditional ragù alla bolognese, with fresh egg tagliatelle
Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal:
My old, non-traditional bolognese recipe, if you want that instead:
***RECIPE, SERVES FOUR, IS EASILY MULTIPLIED***
For the sauce
1-1.5 lb (454-681g) ground meat (typically a combination of beef and pork)
2-3 oz (57-85g) pancetta or other fatty cured meat (this is skippable)
2 celery stalks (I also save the leaves for garnish)
2-3 carrots
1/2 an onion
white wine (can use water instead plus a splash of white balsamic vinegar)
chicken stock (I used a whole 1 quart, 946 mL carton but you could replace some or all with plain water)
milk
tomato paste
butter or olive oil
salt
pepper
For the pasta
6 eggs
all-purpose flour (about 3 cups, 360g plus more for dusting)
olive oil
salt
Dice the pancetta finely and throw it into a cold pan big enough to hold all your sauce. Turn the heat on medium and let it render out its fat while you dice your carrots. (If you're skipping the pancetta, just heat a film of olive oil or butter in the pan.) Stir the carrots into the pan. Dice the celery and stir it in, followed by the onion. At this point you may need some more fat to cook the vegetables, so put in a knob of butter or a glug of olive oil. Cook over moderate heat until the vegetables are soft but not brown. Dump them back out onto the cutting board.
Put the ground meat into the pan and turn the heat up higher. Stir the meat and break it up with a wooden spoon until you've evaporated off most of its water and you've gotten some good browning. Stir in a big squeeze of tomato paste and then deglaze with enough white wine to just submerge everything. Stir in a pinch of salt and a few grinds of pepper, reduce the heat and simmer for at least two hours (4-5 hours is better). Stir occasionally and replenish the liquid with enough stock to keep everything just barely submerged.
At some point while you're simmering, make the fresh pasta dough. Beat the eggs smooth with a glug of olive oil and pinch of salt. Stir in as much flour as the eggs will take. Knead the dough with additional flour until it's reasonably smooth and only a little sticky. Cover and let rest for at least 20 minutes.
When you're about a half hour away from dinner, let the sauce evaporate out most of its water and then pour in just enough milk to get everything submerged again. Simmer gently, stirring occasionally until the sauce is thick. Now would be a good time to put a pot of salted water on the boil for pasta and to roll the dough out.
Put your dough ball on a clean counter, scatter heavily with flour and roll with a rolling pin, turning and flipping frequently to make sure every surface is well-floured and doesn't stick. Keep rolling until you've got the sheet as thin as you can reasonably get it. Again make sure it's well-floured and then fold it over on itself a few times and transfer to a cutting board. Cut it into wide strips for tagliatelle. Scatter the strips with more flour and toss them to get them unfolded and separated.
When the sauce is thick, taste it for seasoning and add salt, pepper, etc. (I might give it a splash of vinegar and maybe even a pinch of sugar — call the Pasta Police.)
Drop the pasta in the boiling water and cook for a few minutes until it swells up noticeably and floats strongly to the surface. Drain, leaving a little pasta water behind to mix with the sauce. Stir in as much sauce as you want to coat all the pasta and serve — grated cheese is not traditional but live your own life.