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Ragù alla Bolognese

Classic Bolognese Sauce
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Ragù alla Bolognese

Ragù alla Bolognese, Bolognese sauce, is classic and traditional recipe from Bologna, the culinary capital of Italy's Emilia-Romagna region. Chopped carrots, celery and onion are sautéd with ground veal and pork, then simmered slowly for nine hours with a small amount of tomato sauce. Originating in the 18th century, it was historically served with tagliatelle.

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Difficulty: Beginner Servings: 5 Best Season: Suitable throughout the year

Ingredients

Preparation

  1. Put oil in the pan, add the vegetables, chopped well, and let them gently soften.

  2. Add the ground meat, mix together and leave it until the pores of the meat are closed.

  3. Add 1⁄2 glass of wine then, when the alcohol of wine is evaporated, add the tomato, watered down with a little broth, and let it boil for about three hours.

  4. Adjust with salt and optional black pepper.

Keywords: pasta, sauce, bolognese, bologna, meat sauce, ragu, italy, italian