Authentic Bolognese Ragù
Ingredients
- 300 g pork mince
- 200 g beef mince
- 2 can chopped tomatoes @mutti
- 1 small yellow onion sliced finely
- 1 celery stick chopped in small cubes
- 1 carrot chopped in small cubes
- 1/2 glass red wine
- bay leaves
- nutmeg
- salt
Instructions
- In a large sauce pan add a drizzle of oil then add the vegetables. Cook until the vegetables are translucent.
- Add the mince. Brake it down and cook until the meat goes from pink to “white”.
- Add the wine and let evaporate, it should take only a few minutes.
- Add the tomato sauce and seasoning: grated nutmeg, salt, pepper and the bay leaves.
- Cook for 2 hours on a small flame and with the lid on: make sure you stir regularly, don’t leave the pan unattended for long periods of time. The wait will be worth it.
- If necessary add some hot water if it dries too much.
- Once ready, serve with tagliatelle (not spaghetti).
- Must topping: grated Parmesan cheese and a good quality extra virgin olive oil. These are not really optional if you want to experience the real Italian ragù.
Video
Notes
Top tips for the perfect ragu:
slow and long cooking time: this is secret to the flavour, ragù needs 2 to 3 hours
wine: it doesn’t need to be expensive but once the alcohol evaporates you’ll end up with a deep and special flavour.
good quality ingredients: Italian tomato sauce, Parmesan cheese ,extra virgin olive oil.
Every region -and even people from the same region!- would have their own tweaks to this recipe, I will list a few below, so once you get this recipe right you can always try to make different variations, all authentic Italian, and see what you like the most:
swap pork mince for Italian pork sausages (this is to add extra flavour)
add 1/2 glass of milk ( this technique is used to help to make the tomato a bit sweeter)
add other herbs: like rosemary
swap red with white wine