Ragù alla Bolognese
One of my favorite Italian sauces, and one that I have cooked for years and wondered if my version of Ragù alla Bolognese was anywhere near the real deal as it is in Bologna.
So, early this year, I took a “food pilgrimage” to Emilia Romagna, the birth place of Parmigiano Reggiano, Prosciutto di Parma, Aceto Balsamico, Mortadella, amazing Lambrusco and Pignoletto, and Ragù alla Bolognese … not to mention the home of Ferrari, Ducati, and the oldest university in the world founded on 1088!
My goal was to eat the revere meat sauce in a local mom and pop Trattoria to get the real taste, compare my recipe, and make it better. To my surprise, my recipe was on the dot, so, I am sharing here.
This ragù is typically served with pappardelle. Any other pasta is not traditional!
Ah, FYI, this is not a tomato sauce and it is not red! Rather, it has a more meat brownish color.
Ingredients:
- 1 pound of ground beef (I sued 85%–15%)
- Pancetta 4 oz. — cut in small cubes, chopped if possible (you could substitute with 1/4 pound of ground pork but pancetta gives it a better flavor)
- 1/2 sweet yellow onion — chopped
- 2 carrots — chopped
- 1 celery stick — chopped
- 3–4 cups beef broth
- 1 cup dry white wine
- 1 cup whole milk
- 1 tsp of brown sugar (cut the acidy a bit more although milk helps)
- 1 tbsp tomato paste (original recipe does not have tomato as it predates arrival of tomato to Italy)
- Salt
- Pepper
- Time and patience to allow slow cooking!
Preparation:
Pour a small mount of olive oil into a deep pot. I suggest a Dutch Oven or similar pot.
Cook the pancetta at low to medium heat until brown. Remove and keep aside.
Add the soffritto (mirepoix) and cook at low fire for at least 10 minutes.
Add the beef and cooked pancetta. Mix and cook until the beef is “seared”.
Add the white wine and reduce.
Add the 4 cups of beef broth (you can substitute with water).
Add the tomato paste.
Cook for 10 minutes, add the cup of whole milk.
Add salt and pepper to taste.
Cover and cook on simmer to low fire for 2-3 hours (trust me here but, make sure it is low fire!).
At 3 hours, uncover and reduce the juices slightly. The final consistency is that of a thick soup but not as thick as American chili.
After boiling the pasta on salty water, either mix the meat with the pasta on a bowl or on a warm pan with small amount of pasta sauce to marry the flavors better (mantecatura — the process of mixing to make a pasta more creamy), vs. serve on top the pasta.
Add a drizzle of olive oil and of course, Parmigiano Reggiano to taste.
For wine, as usual, whatever you like but I think a good Chianti Classico, Brunello, or a dry Lambrusco if you can find it on the local store.
One more thing, if you visit Italy, please stop by Emilia Romagna … you will not be disappointed.
Enjoy!
