Classic ragu alla bolognese recipe
Classic Ragu alla Bolognese recipe
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.
About this recipe
In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.The classic ragu alla bolognese is a traditional Italian meat sauce that is rich in flavor and perfect for pasta dishes. This recipe combines ground beef, pancetta, and aromatic vegetables, simmered in a savory tomato sauce for hours to develop deep flavors. The result is a thick and hearty sauce that pairs beautifully with tagliatelle or any other pasta of your choice.
Keywords: ragu alla bolognese, Italian, meat sauce, pasta, traditional.
Classic ragu alla bolognese recipe details
Ingredients
| 350 g | minced beef |
| 350 g | minced veal |
| 1 | red onion, diced |
| 1 clove(s) | garlic, minced |
| 1 | carrot, peeled, chopped |
| 400 g | canned chopped tomatoes |
| 100 g | pancetta |
| 240 ml | milk |
| tomato paste | |
| beef broth | |
| 1 tsp | ground nutmeg |
| Parmesan cheese, grated | |
| 2 tbsp | olive oil |
| 120 ml | dry white wine |
| salt and pepper, to taste | |
| tagliatelle, to serve |
Instructions
Add olive oil to large pot over medium heat.Add the pancetta, stir and let sit in pan. Allow the pancetta to begin to cook just a bit, then add the onions and sauté until the onions are soft and slightly caramelized.
Add the carrot and garlic sprinkle with a pinch of salt. Sauté for about 4 minutes.
Add the ground meat, season with a bit of salt and some fresh ground pepper. Stir constantly.
Reduce heat and add 1 tablespoons of tomato paste.
Add milk and nutmeg to the pan and reduce heat to a high simmer. Seasoning again to taste with more salt and pepper. Allow milk to simmer until the mixture is almost dry.
Add the white wine into the pan, stir and continue to cook on a simmer.
Add the tomatoes with juices to the pan.
Add the broth, cover with a lid and cook for 1.5 hours.
Serve with tagliatelle and sprinkle of grated Parmesan cheese.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Share this content!
As seen in:
The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Classic ragu alla bolognese recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 60 times, 1 visit(s) today
