The bolognese ragù is a very tasty and dense sauce, originally from Bologna, a town in Northern Italy. The bolognese ragù is normally used with egg tagliatelle. There are different ways to prepare the bolognese ragù, but the original recipe is the one which has been registered at the Chamber of Commerce, Trade and Agriculture of Bologna in 1982, to guarantee and preserve the tradition of this delicious sauce. Let’s have a look at the original recipe of bolognese ragù to learn how to make it in the traditional manner.
Ingredients per 4 people
– 500g APLUVIA Cooking – Special Size –Gold Line Tagliatelle
– 300g of lean minced beef
– 100g of sweet bacon
– ½ glass of red wine (preferably dry Sangiovese)
– 1 glass of meat broth
– 5 tablespoons of tomato sauce (triple or double concentrated APLUVIA Cooking – Red Line)
– 1 onion
– 1 carrot
– 1 celery stick
– APLUVIA Cooking – Classic – Green Line extra virgin olive oil
– salt and pepper
First wash the carrot and the celery, peel the onion and finely chop the vegetables. Take a large saucespan and heat a tablepoon of extra virgin olive oil. Then add the chopped vegetables and the chopped bacon and let it fry over a medium flame.
Then add the minced beef and brown it for about 10 minutes. Pour in the wine and stir well.
When the wine is completely evaporated, add the tomato sauce and the meat stock and stir every now and then. Sprinkle with salt and pepper and let it simmer for about 2 hours, stirring occasionally. When the sauce is cooked it can be combined with APLUVIA – special size pasta.
Outside of Italy, bolognese ragù is mainly used with spaghetti to make spaghetti bolognese. However the true Bologna tradition associates the ragù with egg tagliatelle and not spaghetti. So the original Italian recipe is the one we have just described.