Ragù alla Bolognese, often simply referred to as Bolognese sauce, is a classic Italian meat-based sauce that originates from Bologna, a city in northern Italy. This sauce is a fundamental component of traditional Italian cuisine and has gained worldwide popularity. Here are some key points about Ragù alla Bolognese:, in its authentic form 'Ragu alla Bolognese' is recognized as the national dish of Italy. Read More...
Sauté the Pancetta: In a large heavy-bottomed pot or Dutch oven, heat a bit of olive oil and cook the pancetta until it begins to render its fat.
Cook the Soffritto: Add the finely chopped onions, carrots, and celery to the pancetta. Cook on medium heat until they soften and become translucent.
Brown the Meat: Increase the heat and add the ground beef to the pot. Season with salt and pepper. Cook until it’s browned and no longer pink, breaking it up with a spoon.
Deglaze with Wine: Pour in the wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated.
Add Tomato and Simmer: Stir in the tomato paste, then add the meat broth gradually. Bring to a simmer.
Slow Cook: Reduce the heat to low and let the sauce simmer gently, partially covered, for at least 2-3 hours. Stir occasionally and add more broth if the sauce gets too dry.
Finish with Milk: Toward the end of cooking, stir in the milk or cream and continue to simmer for another 30 minutes. Taste and adjust seasoning.
Serve: Traditional Bolognese is served with tagliatelle pasta, but it’s also great with other types of pasta. Garnish with grated Parmesan cheese if desired.
Remember, the key to a great Ragù alla Bolognese is patience — it should never be rushed. The slow cooking process is crucial for developing the rich, deep flavors characteristic of this classic Italian sauce.
Preparing and cooking a traditional Ragù alla Bolognese typically requires a considerable amount of time, with the entire process generally taking about 3 to 4 hours. This includes the initial preparation of ingredients like chopping the soffritto (onions, carrots, and celery), and browning the ground beef and pancetta, which might take about 30 minutes. The most time-consuming part is the slow simmering of the sauce, which should be done over low heat for at least 2 to 3 hours. This slow cooking is crucial for developing the deep, complex flavors characteristic of a classic Bolognese sauce. The final step, which involves adding milk or cream and simmering for an additional 30 minutes, further enhances the sauce's richness and texture. While this dish requires a significant time commitment, the resulting flavor is typically seen as well worth the effort.
A traditional serving of Ragù alla Bolognese contains approximately 500 to 600 calories. This estimate is based on using ground beef, pancetta, a moderate amount of olive oil, and including the other ingredients like soffritto vegetables, tomato paste, wine, and a small amount of milk or cream. The calorie count can vary depending on the exact proportions of ingredients and specific preparation methods. It's also important to note that this estimate does not include the pasta with which the sauce is often served, which would add additional calories. The sauce is rich in proteins from the meat and contains some fats, primarily from the pancetta and olive oil. Vegetables in the sauce add minimal calories but contribute to its nutritional value.
