Gennaro Contaldo's Classic Italian Ragu Bolognese
ID: 431e7afa...
An authentic Italian Ragu Bolognese recipe by legendary chef Gennaro Contaldo. This classic slow-cooked sauce uses a flavorful combination of minced beef, minced pork, and pancetta, simmered gently with a soffritto base and red wine to create a rich, hearty sauce.
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🍳 Cooking Flow
Sweat chopped pancetta, onion, celery, and carrot in a mixture of butter and olive oil. → Add minced pork and beef, breaking up any lumps, and cook until all moisture has evaporated. → Pour in red wine over high heat and cook until completely evaporated. → Dilute tomato puree in stock, stir into the meat, season with salt, cover, and simmer on low heat for 2 hours.
Cooking Steps
Brief Cooking Order
Sweat chopped pancetta, onion, celery, and carrot in a mixture of butter and olive oil. → Add minced pork and beef, breaking up any lumps, and cook until all moisture has evaporated. → Pour in red wine over high heat and cook until completely evaporated. → Dilute tomato puree in stock, stir into the meat, season with salt, cover, and simmer on low heat for 2 hours.
Introduction
An authentic Italian Ragu Bolognese recipe by legendary chef Gennaro Contaldo. This classic slow-cooked sauce uses a flavorful combination of minced beef, minced pork, and pancetta, simmered gently with a soffritto base and red wine to create a rich, hearty sauce.
Step 1
Gently slice and finely chop the pancetta into small pieces.
Step 2
Heat 45ml of extra virgin olive oil and 25g of butter in a saucepan over gentle heat until the butter melts.
Step 3
Add the chopped pancetta into the pan and let it cook briefly in the butter and oil.
Step 4
Add the finely chopped onion, celery, and carrot (soffritto) to the pan. Sweat them together on a gentle heat until softened, about 10 minutes.
Step 5
Add 200g of minced pork into the pan and stir it into the vegetable mixture.
Ingredients List
Important Notes
Before adding the wine, make sure all the water released by the meat has fully evaporated and you can see clear oil separating.
This recipe traditionally uses tomato puree diluted in stock instead of canned tomatoes to maintain a rich, meaty flavor that is not overly acidic.
Slow simmering over the lowest possible heat for at least 2 hours is essential to tenderize the meat and marry the flavors.
If cooking in advance, the flavor of the ragu develops even more after resting in the fridge overnight.
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