Bolognese ragu is a classic Italian meat sauce that has become a staple in kitchens worldwide. Made with ground beef, pork, or veal, vegetables, and tomato sauce, it’s a versatile ingredient that can be used in a variety of dishes, from pasta to lasagna. While there are many variations of Bolognese ragu, the basic recipe remains the same. In this article, we’ll share the recipe for Bolognese ragu and some tips and secrets for preparing it.

The Basic Recipe for Bolognese Ragu

Ingredients:

– 1 pound ground beef, pork, or veal
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 carrot, finely chopped
– 1 celery stalk, finely chopped
– 1 can (28 ounces) diced tomatoes
– 1 cup beef broth
– 1 cup whole milk
– 1 bay leaf
– Salt and pepper
– Olive oil

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, garlic, carrot, and celery, and cook until the vegetables are tender.

2. Add the ground meat and cook until browned, breaking it up with a wooden spoon as it cooks.

3. Add the diced tomatoes and their juices, beef broth, milk, bay leaf, and a pinch of salt and pepper. Bring to a simmer, then reduce heat to low and let simmer for at least an hour, stirring occasionally.

4. Remove the bay leaf and season to taste with additional salt and pepper.

Tips and Secrets for Preparing Bolognese Ragu

1. Use a combination of meats. While you can use just one type of ground meat, using a combination of beef, pork, and veal will add depth of flavor to the sauce.

2. Use a blend of vegetables. In addition to the onion, garlic, carrot, and celery, you can also add other vegetables to the sauce, such as mushrooms or bell peppers.

3. Use canned San Marzano tomatoes. Tomatoes are a key ingredient in Bolognese ragu, and using high-quality canned San Marzano tomatoes will make a noticeable difference in the flavor of the sauce.

4. Use whole milk. While some call for heavy cream or half-and-half, using whole milk will give the sauce a creamy texture without making it too heavy.

5. Let it simmer. The longer the sauce simmers on low heat, the richer and more flavorful it will become. Let it simmer for at least an hour, but two or three hours would be even better.

6. Use a Dutch oven. A Dutch oven is a heavy, oven-safe pot with a tight-fitting lid that’s perfect for making Bolognese ragu. It distributes heat evenly, and the lid helps the sauce cook evenly and stay moist.

Bolognese ragu is a classic Italian sauce that’s easy to make and incredibly versatile. Whether you’re making spaghetti Bolognese or lasagna, this recipe will produce a rich, delicious sauce that will impress your friends and family. Whether you follow the basic recipe or add your own special touches, the key is to let it simmer slowly and enjoy the rich aroma and flavor that it brings to your kitchen.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0
Vota per primo questo articolo!