How to make Original Ragù Bolognese Lena
Updated: Oct 20
Mastering the Art of Authentic Ragù Bolognese
Bolognese Sauce: A Culinary Gem from Emilia-Romagna
Bolognese sauce, known as ragù alla Bolognese in its native Italian, stands as one of the most renowned and cherished dishes within the rich tapestry of traditional cuisine from the Emilia-Romagna region of Italy. This region has rightfully earned the title of the "queen of Italian cuisine," celebrated not only for its delectable pastas but also for its robust and flavorful sauces that have captured the hearts and palates of food lovers around the globe.
About Bolognese
Bolognese sauce, in particular, serves as a quintessential dressing for various types of pasta, including tagliatelle, spaghetti, and the beloved lasagna, making it a versatile staple in Italian households and restaurants alike. At its core, Bolognese sauce is a hearty, meat-based sauce that features a combination of finely minced meats, typically a blend of pork and beef. The preparation of this sauce is an art form, requiring a commitment to slow cooking over low heat, which allows the flavors to meld beautifully and develop a deep richness that is characteristic of authentic Italian ragù.
While the process may seem straightforward, it demands a level of patience and attention to detail that is essential for achieving the perfect balance of flavors. When selecting the minced meat for Bolognese sauce, it is crucial to avoid using lean beef alone, as the inclusion of both pork and beef contributes to a more complex and satisfying flavor profile. The fat content from the pork adds moisture and richness, enhancing the overall texture of the sauce. The slow cooking process is vital; it allows the meat to become tender and infuses the sauce with a depth of flavor that cannot be rushed.
Typically, the ingredients are sautéed gently, allowing the onions, carrots, and celery—known as the soffritto—to soften and release their natural sweetness before the meat is added. This authentic recipe hails from the culinary traditions of Italy, where each family may have its own cherished variation, passed down through generations. The resulting ragù is not only fantastic when served with egg pasta, but it also pairs exceptionally well with lasagna and cannelloni, creating a hearty and satisfying meal that embodies the essence of Italian comfort food. As you embark on preparing this beloved sauce, it's essential to follow a reliable recipe that captures the traditional elements of Bolognese sauce.
Conclusion
The key lies in allowing the sauce to simmer gently for an extended period, often up to several hours, which will yield a rich, flavorful dish that is sure to impress anyone who has the pleasure of tasting it. Whether served in a simple pasta dish or layered in a classic lasagna, Bolognese sauce remains a timeless favorite that continues to bring people together around the dinner table, celebrating the joys of Italian cooking and the warmth of shared meals.
Ingredients: simple, total time: 60 min. 6 servings
1 small onion/ finely chopped
1/2 stick of celery/ finely chopped
1 small carrot/ finely chopped
150 g of diced bacon pork cheek/ optional
250 g of ground pork loin
350 g of ground beef muscle
1/2 glass of dry white wine
400 g of tomato sauce
2 teaspoons red ground pepper
2 Tablespoons of tomato paste
extra virgin olive oil
salt and pepper to taste
1 tsp each basil and oregano/ or to taste
the pasta you like/ spaghetti, macaroni, gnocchi, any pasta
Grated Parmesan cheese/ if you like
Preparation:
Bolognese Sauce
Gather all the ingredients as specified above.
Finely chop the celery, carrot, and onion.
In a heavy-bottomed saucepan, heat the oil and add the vegetables. Cook them gently over low heat for approximately 7 minutes. Incorporate the white wine into the mixture and allow it to evaporate. Once the alcohol aroma dissipates, add the minced meat and mix thoroughly.
Season with salt and pepper. At this stage, add the tomato purée and concentrate, stirring well. Adjust the thickness by adding a small amount of water as needed; approximately 150 ml was used. Subsequently, add 2 teaspoons of ground red pepper.
Bring the mixture to a boil, cover with a lid, and cook over low heat for at least 25 minutes, stirring occasionally.
In a separate pan, fry the bacon for approximately 5 minutes and set it aside.
Add the fried bacon, along with oregano and basil, allowing it to absorb while stirring occasionally. Continue cooking for an additional 20 minutes. I typically add 1 teaspoon each of oregano and basil simultaneously.
This sauce can be served with any type of pasta, including gnocchi. I usually pair it with spaghetti.
The Bolognese sauce is now ready to enhance your dishes. Top your serving with grated Parmesan cheese!
Buon appetito!
NOTE:
Keep the Bolognese covered in the fridge for up to 3 days.
You may store the leftover sauce prepared in this manner in containers and place them in the freezer. Upon removal, incorporate a small amount of tomato paste and, if necessary, a little water. Cook over medium heat until thoroughly combined.
Some cooks in Italy also add a little milk, although you should know that by adding it you shorten the duration of this ragu.
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