Authentic Bolognese Ragu Sauce : Old Traditional Recipe
Experience the timeless charm of Authentic Bolognese Ragu Sauce, a culinary treasure with deep Italian roots that celebrates the art of slow-cooked perfection.
Ingredients
For Soffritto
- 2-3 tbsp lard or butter
- olive oil
- 3-4 large slices of Prosciutto di Parma ham
- 4 cloves garlic optional
- 2 onions
- 2 stalks of celery
- 2 carrots
- 2-3 pieces chicken livers
Main ingredients
- 300 g minced beef
- 150 g minced pork
- 250 ml hot full-fat milk
- 250 ml white wine
- 250 ml homemade beef broth
- 400 g peeled and chopped tomatoes San Marzano variety if available
- 1/2 tsp nutmeg
- 1-2 tbsp thyme optional
- 2-3 bay leaves optional
- 2 teaspoons sugar
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
Instructions
- Begin by heating a combination of oil and butter in a large pot. Add finely chopped onions and prosciutto, and sauté for roughly 4-5 minutes until the onions acquire a translucent quality, taking care not to let them turn golden.
- Once the onions attain translucency, introduce finely diced celery and carrots to the mix. Continue to sauté for an additional 3 minutes while gently stirring the ingredients.
- Proceed to incorporate the finely chopped chicken livers. Prior to this, reposition the soffritto to one side of the pot, allowing space for the livers to briefly sear on the unoccupied side. After approximately 2 minutes, integrate them with the rest of the sautéed vegetables.
- Gradually add the mixed meats (a combination of beef and pork) in increments of 3-4 portions. Use a spatula to break down the meat thoroughly with each addition. It's important not to introduce all the meat at once. Sauté each portion of meat for about 2 minutes before moving on to the next.
- Blend in hot milk along with a touch of nutmeg, stirring to combine. Allow the mixture to simmer until the liquid reduces, a process that typically takes around 10-15 minutes.
- As the milk reduces, introduce half of the wine and stir. Once it reaches a boil, incorporate the remaining wine. Continue to cook over medium heat for about 10 minutes.
- In a smaller pot, warm up beef broth together with canned tomatoes, then integrate this mixture into the sauce. Adjust the flavour with sugar, salt, and pepper to your liking, and consider adding any preferred herbs for extra depth.
- Once the sauce comes to a boil, reduce the heat to its lowest setting and gently simmer, uncovered, for approximately 1 hour. If the sauce thickens too rapidly, it's advisable to cover it instead of introducing additional liquid.
- At the end of cooking, set aside a small portion of the sauce and mix it with tagliatelle in a separate bowl.
- For serving, place the pasta that is already mixed with a portion of the sauce, into a serving bowl, pour over extra sauce, and generously grate with Parmesan cheese and season with pepper.
Notes
The calorie estimates provided are approximate and intended as a general guideline. The total estimated calories for this sauce are around 2300. The serving size may vary based on individual preferences and appetites, and the sauce could serve approximately 4 to 6 portions, depending on portion sizes. The calculated calories of 460 per portion are based on an assumption of serving 5 portions. Adjust the portions and serving sizes accordingly to align with your dietary needs and preferences.