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Ragù alla Bolognese: The Authentic Italian Meat Sauce

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Ragù alla Bolognese is a traditional Italian meat sauce originating from Bologna, Emilia-Romagna. This rich, slow-cooked sauce combines ground beef, aromatic vegetables, wine, milk, and a touch of tomato, resulting in a hearty and flavorful accompaniment to pasta dishes like tagliatelle and lasagna.

Ingredients

2 tablespoons olive oil

1 small onion, finely chopped

1 small carrot, finely chopped

1 celery stalk, finely chopped

10.5 ounces (300g) ground beef (preferably chuck)

1/2 cup (120ml) dry white wine

2 tablespoons tomato paste

1 cup (240ml) whole milk

Salt and freshly ground black pepper, to taste

Optional: 1/2 cup (120ml) beef or vegetable broth

Instructions

  1. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
  2. Add the ground beef to the pot. Cook, breaking up the meat with a spoon, until browned and no longer pink.
  3. Pour in the white wine, stirring to deglaze the pot. Let it simmer until the wine has mostly evaporated.
  4. Stir in the tomato paste, ensuring it's well distributed throughout the meat mixture.
  5. Pour in the milk, stirring to combine. Reduce the heat to low, cover partially, and let the sauce simmer gently for 2 to 3 hours. Stir occasionally, adding broth if the sauce becomes too thick.
  6. Taste and adjust seasoning with salt and freshly ground black pepper.
  7. Toss the ragù with freshly cooked tagliatelle or your preferred pasta. Serve hot, topped with grated Parmigiano-Reggiano cheese.

Notes

  • For a richer flavor, add finely chopped chicken livers.
  • Use red wine instead of white for a deeper taste.
  • Add 1/2 cup of crushed tomatoes along with the tomato paste for a more tomato-forward sauce.
  • Incorporate a bay leaf or a pinch of nutmeg during simmering for added depth.
  • Finish with a splash of heavy cream for a silkier texture.

Nutrition

Find it online: https://recipesbyjanet.com/ragu-alla-bolognese-the-authentic-italian-meat-sauce/