How To Make Authentic Ragu Alla Bolognese: Traditional Bolognese Recipe From Bologna, Italy

Welcome to my cooking channel! Today, I am thrilled to share with you the authentic recipe for Ragù alla Bolognese, a classic Italian dish that’s steeped in history and tradition. This recipe is not just any version of Bolognese sauce; it follows the guidelines set by the Accademia Italiana della Cucina, the Italian Academy of Cuisine, ensuring that every ingredient and step stays true to its roots.
What Makes This Ragù alla Bolognese Special?
Ragù alla Bolognese is a rich, hearty meat sauce originating from Bologna, Italy. Unlike the tomato-heavy versions often found elsewhere, the traditional recipe emphasizes the deep, savory flavors of meat, vegetables, and a hint of tomato, simmered slowly to perfection. This sauce is traditionally served with tagliatelle pasta, but it also pairs wonderfully with other types of pasta.
Ingredients:
• Ground beef, pork, and veal: A mix of these meats provides a complex and robust flavor.
• Pancetta: Adds a rich, smoky note to the sauce.
• Carrots, celery, and onions: The classic soffritto base that gives the sauce its aromatic foundation.
• Tomato paste: Adds a concentrated tomato flavor without overpowering the meat.
• White wine: Enhances the depth of flavor and deglazes the pan.
• Whole milk: Balances the acidity and adds a creamy texture.
• Beef or chicken broth: Adds moisture and richness to the sauce.
• Olive oil and butter: Used for sautéing and adding richness.
• Salt and pepper: Essential for seasoning and bringing out the flavors.
Why Follow the Accademia Italiana della Cucina’s Recipe?
The Accademia Italiana della Cucina is dedicated to preserving and promoting traditional Italian culinary practices. By following their guidelines, we ensure that our ragù alla Bolognese stays true to its authentic origins, respecting the cultural heritage of this beloved dish. Registered in 1982, their official recipe specifies the use of specific ingredients and cooking techniques to achieve the perfect balance of flavors and textures.
Cooking Method:
1. Start by finely chopping the pancetta, carrots, celery, and onions. Sauté them in a mix of olive oil and butter until they are soft and fragrant.
2. Add the ground beef, pork, and veal to the pot, cooking until the meat is browned and fully cooked.
3. Stir in the tomato paste and cook for a few minutes to deepen the flavor.
4. Pour in the white wine, allowing it to simmer and reduce.
5. Gradually add the whole milk, stirring continuously to create a smooth, rich sauce.
6. Pour in the broth, season with salt and pepper, and let the sauce simmer gently for several hours. The longer it cooks, the more the flavors will meld together.
7. Serve the ragù alla Bolognese with freshly cooked tagliatelle or your favorite pasta, and enjoy a true taste of Bologna.
Join me in the kitchen as we recreate this timeless Italian classic, step by step. Don’t forget to like, comment, and subscribe for more authentic recipes and culinary adventures.
Buon appetito!
Bianca Bosso xx
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[@lionness_simsima5941]

Hi there, another amazing recipe thanks for sharing

[@bianca_bosso]

@@lionness_simsima5941 thank you for watching! 🙏💕

[@bennygeypens]

Excellent! Maybe you can add a link to the Accademia website where this recipe is shown.

[@bianca_bosso]

Thanks! Great idea!