Original Ragù Bolognese

Name: Original Ragù Bolognese
Total time: 9000 s
Yield: 5 servings
Cuisine: American
Ingredients: 150 grams bacon (not smoked); 50 grams carrots; 50 grams onions; 50 grams celery; 3 tbsp olive oil; 50 ml dry white wine; 300 grams ground beef; 300 grams tomato puree/ passata; 50 ml milk; 1 stock; 1 salt; 1 ground black pepper

Chiara Passera @cook_3679253

Bristol, UK

That's the original recipe for ragú alla Bolognese, registered in 1982 by the Italian Culinary Academy which has adapted and actualized it from the original ancient recipe.

Chiara Passera @cook_3679253

Bristol, UK

That's the original recipe for ragú alla Bolognese, registered in 1982 by the Italian Culinary Academy which has adapted and actualized it from the original ancient recipe.

Saved

Ingredients

2 hours 30 mins

5 servings

150 gramsbacon (not smoked)
50 gramscarrots
50 gramsonions
50 gramscelery
3 tbspolive oil
50 mldry white wine
300 gramsground beef
300 gramstomato puree/ passata
50 mlmilk
1stock
1salt
1ground black pepper

Saved

Steps

2 hours 30 mins

1

Finely chop fresh bacon, onions, carrots and celery and put them in a large pan with olive oil on a low heat, lightly fry
2

Add ground beef and let it cook until it sizzles
3

Simmer with dry white wine on medium heat until reduced
4

Add tomato puree/passata, lower the heat and cook covered for 110 minutes. (If the sauce gets too dry you can add hot stock)
5

Season to taste with salt and pepper
6

Add milk and cook for 10 minutes until absorbed