Spaghetti Bolognese - Original Italian Recipe

From Giallozafferano, the most famous italian recipes website, the real italian recipe: Spaghetti Bolognese.
Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

++++

RAGU BOLOGNESE

Welcome! I'm Sonia, and we're in the GialloZafferano kitchen to make a classic Italian sauce from the Emilia Romagna region. Let's see what ingredients we'll need.
3.5 ounces of smoky bacon
Half a pound of ground beef
Half a pound of ground pork
1 onion, stalk of celery and onion
Two tablespoons of tomato paste
3 tablespoons of olive oil
3.5 tablespoons of butter
1 glass of whole milk
1 glass of red wine
1 cup of beef stock
Pepper and salt
We're ready to begin our ragu Bolognese.
The first thing to do for the Bolognese is to mince the onion, carrot and celery. In a large pot, add the olive oil and the butter and to that add the vegetable mixture. Sautee it all until soft until just before it goes golden. In the meantime, cut the bacon into small pieces.
Now that the vegetables are cooked, add the minced bacon. After that's got some color, add the ground beef and pork. Naturally the meats must be browned well -- be patient with this process! Although this is a simple recipe, the preparation takes time. In total, the sauce will be cooked for at least two hours on a very low heat.
As you can see, the meat is well cooked. Now, add the glass of red wine and cook until the wine is completely absorbed. When the wine has cooked out and the meat is getting a bit dry, add the tomato paste which you can thin out with a bit of beef stock. Stir, salt, lower the heat, and now the ragu must simmer. Continue cooking it on a very low heat for about an hour and a half. Add broth little by little as you cook to keep the meat moist.
The original recipe which follows old Bolognese tradition and was presented to the Bologna Chamber of Commerce in 1982 states that as the ragu finishes, you need to add a cup of milk, or even cream to the sauce, but if this isn't to your liking, you can leave it out. Add the milk and leave it on the heat to absorb completely, after which we can season it and finally finish our ragu Bolognese.
Here is our ragu Bolognese finally ready to be used. In what way? Well, the best way to serve it is with egg tagliatelle from the Emiliana region. From Sonia and GialloZafferano, bye and see you in the next videorecipe!

Category:

Howto & Style

Tags:

• spaghetti
• pasta
• italy
• italia
• ricette
• real
• italian
• recipe
• cooking
• cuisine
• howto
• recipes
• food
• simple
• easy

[lykishable]

it is ok if i dont put redwine in this recipe?> tnx

[yellowsaffron]

@lykishable You can use a little beef broth instead

[SanctumStudios]

I've made this a few times now for my family and they all love it, especially the kids. Thanks very much! Now Ive started adding thyme, oregano etc. replacing the milk with cream.. experimenting a little. Not sure why people feel the need to mention what right or wrong and how theirs is the best lol. who cares.. cook, eat, be thankfull : )

[yellowsaffron]

@SanctumStudios I agree with you, experimenting is a great way to learn to cook!

[tantiagustin]

hi, what is the best type of red wine I need to use for this sauce? Thank you

[yellowsaffron]

@tantiagustin Any red wine you have at home is fine!

[bicccio]

please don't put ragù with spaghetti... the best kind of pasta is tagliatelle... also maccheroni are good... but please don't put ragù with spaghetti, because they can't be happy together... trust me, i'm from Bologna...

[Twoncho]

@ashsister no

[crax4dan]

Needs san morzano tomato and garlic :)

[yellowsaffron]

@jonvegard31 No, olive oil is often added to the sauce, but not to the plain spaghetti!