I know that many recipes have been published on Bolognese Ragu and the website is full of many Bolognese recipes made with different methods.
What I propose instead is the Original Italian Recipe of Bolognese Ragu, which was deposited in the Chamber of Commerce in 1982 by the Italian Academy of Cuisine, an organization dedicated to preserving and enhancing gastronomic culture and its original traditions.
The only thing different in my recipe is that the pancetta will be left in square bits instead of grounded up like the original recipe. The ragu` is cooked for about 4 hours.
So I advise you, if you should make it for an occasion, you need to prepare it the night before.
In addition, the recipe calls for the use of ground beef that comes from the beef plate section, corresponds to the muscle adjacent to the diaphragm of the cow, and the “pancetta tesa” is obtained from the lean ventral part of the pork, salted and flavored with pepper and other spices. The pancetta is characterized by the typical alternation of bright red and pink white layers. Another feature is the addition of the butter or cream film that milk makes when it boils.
Bolognese Ragu-Original Italian Recipe
- 800 g minced beef plate section 28.2 oz
- 400 g pancetta tesa 14.1 oz
- 250 g tomato puree 10 tbsp
- 300 ml vegetable broth 1 ¼ cups
- 1 L whole milk 4 ¼ cups
- 1 glass of dry white wine
- 2 celery hearts with the tender inner stalks
- 150 g carrots 5.3 oz
- 1 medium onion
- cream film from the boiled milk
- salt and pepper
- Cut the pancetta into small pieces and then chop it up with a knife, you can also find it at the supermarket already cut into small pieces.
- Finely chop the hearts of celery, carrot, and onion.
- Put an earthenware pot on the stove, and let it heat over medium-low heat, add the chopped pancetta, stir constantly with a wooden spoon, so that the fat slowly melts and is distributed on the bottom of the pot.
- After 4 minutes, add the onion, celery, and carrot.
- Cook for at least 7 minutes, stirring everything with the wooden spoon.
- Add the meat and cook it together with the mixture of bacon and vegetables for at least 20 minutes until the liquid released from the meat is absorbed.
- Add the wine and cook for another 5 minutes over high heat.
- Add the tomato puree and vegetable stock, mix well, cover with a lid and boil over high heat.
- After it has reached the boiling point, lower the heat and cook for at least 1h, leaving the lid half-open.
- Add 350ml (1 1/2 cup)of boiled milk and continue cooking for another 2 hours.
- As soon as it is absorbed add another 250ml (1 cup) of milk and cook for another30 minutes, after which add the cream film (from the boiled milk), salt, and pepper and continue to cook for another 15-20 minutes, stirring well.