Loading...

Spaghetti Bolognese - Italian recipe

1,235,344 views

Loading...

Loading...

Transcript

The interactive transcript could not be loaded.

Loading...

Loading...

Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Feb 19, 2010

From Giallozafferano, the most famous Italian food website, the true ragout recipe: Spaghetti Bolognese.
Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozaf...

++++

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 (100 g) of smoky bacon
Half a pound (250 g) of ground beef
Half a pound (250 g) of ground pork
1 onion, stalk of celery and carrot
2 tablespoons of tomato paste
3 tablespoons of olive oil
3.5 tablespoons (50 g) of butter
1 glass (100 ml) of whole milk
1 glass (100 ml) of red wine
1 cup (250 ml) 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!

Loading...

Advertisement
When autoplay is enabled, a suggested video will automatically play next.

Up next


to add this to Watch Later

Add to

Loading playlists...