Italian Ragù sauce !!

Indulge yourself with this classic Italian Ragù sauce recipe. A rich, comforting, tasty recipe that is easy to cook.is made with few ingredients and lots of patience. A true Bolognese takes time, but it is so worth it.

I have been asked a few times for a Traditional Bolognese Sauce and after asking some friends and family, I am happy to say this is about an Authentic Bolognese Sauce is going to get without going to Bologna.

Easy Ragù sauce

This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with few ingredients and lots of patience. A true Bolognese takes time, but it is so worth it.

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Ingrédients

  

• 3 onions, roughly chopped
• 3 carrots, peeled and cut into sections
• 3 stalks of celery, cut into pieces
• 1/2 head of garlic, peeled, very finely chopped
• 3/4 cup (180 ml) olive oil, approximately
• 1 can or 1 156 ml (5 1/2 oz) tube tomato paste
• 3 lbs (1.35 kg) ground meat of your choice (beef, pork, veal, sausage meat), approximately
• 3 cups of Italian red wine
• Herbs of your choice (bay leaf, thyme, sage, rosemary)
• Salt and black pepper to taste

Instructions

 

• In a food processor, finely chop the onions, carrots and celery.
• In a large saucepan, gently candy the vegetables and garlic in the oil for about 1 hour, stirring frequently. Add more oil as needed. Salt and pepper.
• Add the tomato paste and cook for about 8 minutes, stirring, until the olive oil turns orange.
• Increase the heat and add the meat. Salt and pepper. Sauté for 10 to 15 minutes. Add the bottle of wine and bring to a boil. Simmer gently for about 2 hours, stirring frequently or until the sauce has a good consistency. Add the herbs and adjust the seasoning.
• Serve over large pasta, such as fresh tagliatelle, if you want to respect tradition. Otherwise, fettuccine or pappardelle will do the trick as well. We serve it all with a green salad and a good glass of red. Buon appetito!

Notes

Tips for making the Best Bolognese Sauce

1. Use an equal part of ground beef and pork, make sure it is not too lean, more on the fatty side.
2. Be sure to cut (with a knife) the carrot, celery stalk and onion finely but not so much that it may become pulpy.
3. Sautee your vegetables first on low heat then add the meat, which is cooked on a higher heat.
4. True Bolognese is cooked on the lowest heat for at least three hours.

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