Experience the rich tradition of Bologna, Italy, with this classic Bolognese Sauce recipe, also known as ‘ragù alla bolognese’. Our step-by-step guide ensures a perfectly balanced, deeply flavorful sauce that will elevate any pasta dish.
Ingredients
| 50 grs | Butter |
| 3 Tbsp | Olive oil |
| 200 ml | Red wine |
| 4 | Onions |
| 3 stalks | Celery |
| 3 | Tomatoes |
| 70 grs | Concentrated tomato paste |
| 20 grs | Bacon |
| 4 | Carrots |
| 1 leaves | Laurel |
| 100 grs | Beef |
| 200 grs | Pork |
| 1 L | Meat broth |
Instructions
Cut and prepare all the ingredients.
Cut the pork, beef and bacon very small. Mix. We can also use grind meat.
Add olive oil and butter to a saucepan, then cook the onions, celery, and carrots. Add salt and pepper. When the vegetables are soft, turn off the heat.
In a fry pan put olive oil and cook the onions until they are caramelized.
Put the caramelized onion into the pot with the rest of the vegetables.
In the same fry pan, add olive oil and sear the bacon and meat. Add salt and pepper.
When it is ready, pass it to the pot.
Deglaze (see notes) the frying pan with red wine for about 5 minutes. Then, add the mixture to the pot.
Put the remaining wine, the broth, the concentrated tomato paste, the garlic, the laurel, and the milk in the pot. Cook it on very low heat for about 2 hours.
Add the chopped tomatoes to our pot and cook for another hour.
Remove from the heat and serve.
Notes
- Deglazing is the process by which we add liquid, such as wine, to the pan in which we have seared the meat, fish or some vegetables so that we can collect all the juices and taste.
- It can be portioned and frozen.
- We can use this sauce with any pasta even for lasagna.
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