Classic Bolognese Sauce Recipe ( Ragu' alla Bolognese Recipe )

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TRADITIONAL ITALIAN RECIPE: While the Bolognese Sauce Recipe has been a staple for millions of diners around the world for decades, Italians claimed the original reciope has become so corrupted it is in urgent need of culinary rescue.

The following recipe will help you making THE Authentic TRADITIONAL ITALIAN Bolognese Sauce Recipe.

There are minor but important changes between the more earthly 1891 traditional version and the one approved by Italian chefs in 1982 approved by the chamber of commerce in Bologna - the home of bolognese. In 1982 the team of "chosen" chefs decided that the classic recipe must contain: onions, celery, yellow carrots, pancetta, ground beef, tomatoes, milk and dry white wine. Strangely, the recipe also calls for broth and cream, which goes against the traditional 1891 recipe. The addition is so strange that in Italy virtually no-one uses cream, nor broth.

"With a solemn decree of the Italian Academy of Cuisine ( Accademia Italiana di Cucina ), the present recipe, containing Milk, was notarized and deposited in the Palazzo della Mercanzia, the Chamber of Commerce of the City of Bologna on the 17th of October 1982."

 

Along with Lasagne, spaghetti bolognese is the most abused Italian dish. There are some very strange versions out there. Personally, the worst I've ever eaten was in Bangkok made with Yoghurt. I wanted to vomit!

 

Bolognese Sauce has sort of become the generic name for a meat and tomato sauce outside Italy.

 

 

 

Ingredient Notes:

 

- Onion, celery, carrots: Now is the time to use your knife skills. Dice everything evenly in small dices. The size uniformity of these ingredients will allow them to cook evenly and will produce a more enjoyable texture. By the way, this combination of ingredients, cooked in olive oil and seasoned with salt and pepper, is called a soffritto and is the base of many Italian dishes.

 

- Tomatoes are not a main ingredient in the sauce – you add a bit of it for taste but it is a meat sauce, first and foremost.

 

- Meats: Use lean ground meat and pork. Pancetta is a 1982 addition. Not used in the 1891 traditional version.

 

- Milk: Yes, milk is the surprise ingredient responsible for producing a more orange than red sauce (it also makes the meat more tender). If you want to make the traditional 1891 version, do not use cream.

 

- Broth: This is required in the 1982 registered version, but it is not mentioned in the 1800 version.

 

- Seasoning: This recipe (perhaps surprisingly) does not contain any aromatic herbs or spices. The only hearb used in the 1891 version is bay laurel.

 

- Cheese: Use only freshly grated authentic parmigiano-reggiano. In the south many use Mozzarella. Obviously you can use whatever you like. Recipes are just guidelines.

 

Wine: originally, in 1891, the recipe was born using red wine, not white. Far richer and more savoury in flavour, it's far more what you would expect a bolognese to be. But, in 1982 the Academy decided to change it to white. Unknown the reason.

 

- Method: Finally, note that this sauce doesn’t like to be rushed. Some recipes with offer shortcuts but the only way to allow the flavors to develop fully and the sauce to become so rich is a very long simmering – and I mean, 2 to 4 hours long. The base of the recipe isn’t complicated or time-consuming to make and the rest is just passive time in the kitchen. You start a bit batch, stir in once in a while and enjoy for many meals to come.

 

 

 

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Skill Level:	Time: 2 to 4 Hours
Price:	Serves: 8 People

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Ingredients:

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Directions:

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01 - Chop the Onion, Carrots and Celery. Use a mixer if you like the easier way, and add a little bit of water.

02 - Gently fry everything in the Oil over a medium heat until they start going soft. Cook the mix for about 5 minutes.

03 - Add the Beef and cook for another five or so minutes, until it starts to brown.

04 - Grate some Nutmeg in ( as much as you like ).

05 - Add the Wine, 1/3 of glass at a time, and cook everything for about 20 minutes or untill the wine has completely absorbed and the alcohol evaporated. The add some more, cook, wait until it has evaporated and then add the last 1/3.

06 - You can now put some Tomatoe Paste ( if you want ).

07 - Add the Tomato Sauce, Salt and Pepper and some Water and Bay Laurel leaves.

08 - Now turn the heat down so that the mixture bubbles VERY slowly. Leave the sauce cooking for 2 or 3 hours, adding a little bit of Water whenever it's needed.

09 - If you have chosen to add the Milk, put it 15 minutes before the end, together with the Butter.

10 - Serve your Bolognese Sauce with Parmesan.

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Notes:

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- Milk is not necessary but it is used inside the original Bolognese Sauce. You can add it towards the end.

- Save the Bolognese Sauce in regular containers in the fridge for 1 day, or in the freezer for 2 weeks. Make sure the meat wasn't already frozen or about to expire.

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Written by: Uncut Recipes

Disclaimer

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