Ragù Bolognese

I have tried to make a ragù bolognese for years and lets put it this way, unless you know what you are doing, and without a proper Italian mama’s recipe it is almost impossible to get it right. This time I have more confidence in my recipe and I am trying to work it out by adding no garlic to achieve the taste.

So here are the ingriedents:

Solids

  1. celery – one stick
  2. onion – one onion white
  3. carrot – small
  4. Butter – as required enough to saute /3 table spoon/
  5. Beef ground – 500g
  6. Herbs – your choice
  7. Pancetta 50g
  8. Chicken livers – small 4-5 pieces
  9. Pancetta 50g
  10. Ground beef 500g

Liquids

  1. Pomodoro Passata 800g
  2. Olive Oil /1 table-spoon/
  3. Chicken stock – 500g
  4. White wine – 200g
  5. Fat milk – 200g
  6. Chicken stock – 250g

Spices

  • Salt
  • Pepper
  • Pinch Nutmeg
  • Paprika – regular

Tools

  • Pan saute
  • Spatula silicon flat

Here we go it is simple:

The preparation is what takes some time and the shopping of the right raw materials. When you shop make sure you buy quality materials and the beef shouldn’t be fatty, and or have grinds of fat in it that get caught in between your teeth. So the pancetta is something to decide before hand how to manage it. I used pancetta but I remove it from the ragù because small particles of hardened fat bother me.

Step 1. The onion mire poix and the carrot and the celery. This is something you need to do by taking some time and doing it in stages to obtain the best results

Step 2. Add pancetta and stir to saute

Step 3. Add the three principle ingredients you’ll saute the onion gently and do not over cook them and dry them out too much by adding the celery and carrot and saute

Step 4. Add the chicken livers and mix

Step 5. Add the beef

Step 6. Add white after cooking the beef to deglaze and release any particles on the pan

Step 7. Add milk and stir and bring to a boil

Step 8. Add pomodoro passata

Step 9. Add the chicken stock

Step 10. Put into a casserole and cover in the oven for 3 hours 120°C

The trick here is treating the recipe and the ingredients in a gentle way and make it slowly and surely. The ending of cooking it in the oven will add more flavour intensity. I used a ceramic Japanese version and not a caserole. The ending is something involving a bamix in order to get a consistent texture, however you can keeo it more rustic if you wish.