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This authentic Bolognese ragù recipe, shared by David from Bologna, focuses on high-quality meats, slow cooking, and simplicity. It avoids unnecessary herbs and stock, relying instead on the natural flavors of the meat, wine, and tomato for a deep, rich taste.
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Sauté onions, carrots, and celery in olive oil, then deglaze with wine. → Brown the mixed minced meats (pork, beef, veal) and season with salt and pepper. → Add passata, tomato paste, and peeled tomatoes; simmer on low heat for 4 hours. → Incorporate boiling water as needed and finish with milk for creaminess. → Toss with cooked pappardelle and serve with Parmigiano-Reggiano.
Sauté onions, carrots, and celery in olive oil, then deglaze with wine. → Brown the mixed minced meats (pork, beef, veal) and season with salt and pepper. → Add passata, tomato paste, and peeled tomatoes; simmer on low heat for 4 hours. → Incorporate boiling water as needed and finish with milk for creaminess. → Toss with cooked pappardelle and serve with Parmigiano-Reggiano.
This authentic Bolognese ragù recipe, shared by David from Bologna, focuses on high-quality meats, slow cooking, and simplicity. It avoids unnecessary herbs and stock, relying instead on the natural flavors of the meat, wine, and tomato for a deep, rich taste.
Heat extra virgin olive oil in a large pot and sauté the chopped red onion until it becomes golden and translucent.
Add the chopped carrots and celery to the pot. Cook for 4-5 minutes to create a soffritto base.
Add half a glass (about 1/2 cup) of red wine and allow the alcohol to evaporate completely.
Add the pork, beef, and veal mince. Cook for about 5 minutes, using a wooden spoon to separate and brown the meat.
Season the meat with salt and pepper. Continue stirring until the meat juices have evaporated and the meat changes color to gray.
Use a combination of pork, beef, and veal for a authentic, complex flavor profile.
Real Bolognese ragù requires long cooking times (at least 4 hours) to tenderize the meat and develop the flavor.
Avoid adding herbs like rosemary or basil; the traditional flavor comes from the soffritto and the meat.
Adding milk at the end is a classic technique to balance the tomato acidity and soften the meat.
Pair the sauce with wide pasta like pappardelle or tagliatelle rather than spaghetti, as the sauce clings better to broader surfaces.
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