Recipe · Emilia-Romagna · Bologna
Ragù alla bolognese
the ragù, the meat sauce, from the recipe that the Accademia Italiana della Cucina registered with the Bologna Chamber of Commerce on 20 April 2023: beef and pancetta, the soffritto of vegetables chopped by hand, wine, a little tomato, milk if you like, and two hours of slow cooking, until it turns a dark, creamy orange
preparation
How it is made
Quantities are for 6 people. The steps are in the order you do them.
- chop the pancetta and melt it with the oil in a heavy 24-26 centimetre pan
- finely chop the onion, the carrot and the celery on the board, without a blender, and let them soften slowly over a medium low heat, stirring with a wooden spoon: the onion must not burn
- turn up the heat, add the meat and cook it for about ten minutes, stirring, until it sizzles
- pour in the wine and let it evaporate completely, until you can no longer smell it; then add the purée and the passata
- add a cup of boiling stock and cook slowly, covered, for about two hours, or three depending on the meat, adding hot stock when needed
- halfway through cooking, if you like, pour in the milk and let it be absorbed completely
- at the end adjust the salt and pepper
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