Authentic Ragù alla Bolognese
ID: 0b5c9d0b...
An authentic, slow-cooked Italian meat sauce (ragù) made the traditional Bolognese way with ground beef, pancetta, a sweet soffritto, white wine, tomatoes, milk, and broth. Rich, deeply flavorful, and perfect when served with fresh tagliatelle.
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🍳 요리 흐름
Sauté the finely chopped onion, carrot, and celery in butter and olive oil until soft. → Grind and brown the pancetta and beef slowly to develop rich caramelized flavors. → Deglaze the pot with dry white wine, then stir in tomatoes, tomato paste, and stock. → Simmer slowly on low heat for 2-3 hours, gradually stirring in milk and a pinch of nutmeg. → Toss cooked al dente tagliatelle with the ragù and freshly grated Parmigiano-Reggiano.
조리 단계
간단한 조리 순서
Sauté the finely chopped onion, carrot, and celery in butter and olive oil until soft. → Grind and brown the pancetta and beef slowly to develop rich caramelized flavors. → Deglaze the pot with dry white wine, then stir in tomatoes, tomato paste, and stock. → Simmer slowly on low heat for 2-3 hours, gradually stirring in milk and a pinch of nutmeg. → Toss cooked al dente tagliatelle with the ragù and freshly grated Parmigiano-Reggiano.
소개
An authentic, slow-cooked Italian meat sauce (ragù) made the traditional Bolognese way with ground beef, pancetta, a sweet soffritto, white wine, tomatoes, milk, and broth. Rich, deeply flavorful, and perfect when served with fresh tagliatelle.
단계 1
Prepare the Soffritto: Finely chop the onion, carrot, and celery. Melt the butter with olive oil in a large heavy-bottomed pot over medium-high heat. Add the chopped vegetables and sauté slowly for 10-15 minutes until soft and slightly golden, stirring occasionally.
단계 2
Prepare the Meat: Cut the beef and fresh pancetta into chunks and grind them using a meat grinder with a medium-sized plate. Sauté the ground pancetta in a pot until the fat renders, then remove it. Next, add the ground beef and brown it slowly for about 10 minutes over high heat without stirring too much to develop caramelized flavors, then remove the beef.
단계 3
Deglaze the Pot: Pour the dry white wine into the pot with the caramelized meat drippings. Scrape the bottom of the pot to release the browned bits, and simmer for about 5 minutes until the alcohol has completely evaporated.
단계 4
Combine Ingredients: Return the cooked soffritto, cooked pancetta, and browned beef back into the pot. Add the tomato paste and canned crushed tomatoes, then pour in about 500 ml of chicken or beef stock. Season with salt and black pepper, and stir well.
단계 5
Slow Simmer & Add Milk: Reduce the heat to low so the sauce is barely bubbling. Simmer uncovered for 2 to 3 hours, adding more stock if the sauce becomes too dry. Around the halfway mark, gradually pour in the milk in batches, stirring after each addition. Grate a tiny pinch of nutmeg into the pot, and continue simmering until the sauce is thick and silky.
재료 목록
중요 사항
Always use a wide pasta like tagliatelle instead of spaghetti. Spaghetti is too thin to hold onto a rich, heavy meat ragù.
Authentic Bolognese calls for dry white wine, not red wine, which is a common misconception.
Pancetta should be fresh pork belly (un-smoked and un-cured) to avoid overpowering the sauce with smoky or salty bacon flavors.
Low and slow cooking is crucial; the sauce should barely bubble (simmering, not boiling) to properly tenderize the meat and blend the flavors.
Milk is a secret key step that balances the acidity of the tomatoes and creates a smooth, velvety texture.
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