How to prepare RAGU' ALLA BOLOGNESE - Traditional Italian recipe

Ladies and gentlemen, may we present you his majesty the RAGU ALLA BOLOGNESE! It is one of the most loved sauces all over the world, fundamental in the traditional lasagna, but AMAZING on its own or as a sauce for your pasta... Try it once and you will never go without!

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★ INGREDIENTS (4 SERVINGS)
Beef 300 g
Tomato puree 300 g
Carrots 50 g
Celery 50 g
Yellow onions 50 g
Fine salt to taste
Black pepper to taste
Red wine 100 g
Pancetta bacon 150 g
Vegetable broth as needed
Extra virgin olive oil 1 tbsp

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[Caady]

I made it yesterday like this recipe
(doubled the portions)

It's a Ragu out of heaven!

[persianwingman]

I always come to the Italian channels for Italian recipes 😁

[dannyscoufis]

I made this a few weeks ago with zero modifications. It was absolutely delicious so I’m making it again today.

Closest thing to authentic Italian bolognese I’ve tasted in the states.

Of course the recipe is authentic Italian but in the states we don’t get the quality produce like in Italy.

[nachoquirarte]

Mi video favorito de ragú en YouTube. Siempre regreso a verlo.

[Марта-йе]

Прекрасно показана рецепта. Опитвала съм я в Болоня. Поздравления! Няма нужда от добавяне на други продукти и подправки в нея. Варя рагуто повече от 2 часа, примерно 3, като добавям малко бульон, и се получава изумителен вкус. Качествени съставки, точна технология на приготвянето, дълго време на котлона на слаб огън и магията се получава. Накрая цветът става почти кафяв. А любовта към храната е задължителна... Благодаря от България!

[ciganyweaverandherperiwink]

I'm making this next week, thank you so much for the best tutorial I've seen in ages. Fantastic!

[Red-Jones]

I prepared the Ragu according to your recipe just this evening, and it was superb. We went for second helpings. 🍝👍🏻

[Tolas]

This is the version I've ended up tweaking after watching like 200 youtube videos for this:

Carrot/celery/onion: 100g each
Meat: Either 1kg beef or 500g beef + 500g pork
Wine: 200ml white
Milk: 150 ml
Tomato paste: 150g
Fresh tomatoes (if it's summer): 250g
Vegetable stock: 400-600 ml
2 bay leaves
Small pinch of nutmeg
Salt/pepper
A few dashes of worchestershire

Brown the meat without stirring it (let one side brown well, leave the other unbrowned)
Remove from the pan and add the soffrito, fry for 5-7 minutes until all vegetables are well softened
Add the meat back, stir
Add tomato paste, stir, fry for 1-2 minutes
Deglaze with wine
Once wine is almost completely reduced add milk
Add fresh milled tomatoes
Add bay leaves
Add vegetable stock
Bring to a roiling boil then transfer to the lowest possible flame for 2-4 hours. Lid ajar. Usually do around 2 hours.
Stir every 20 minutes or it WILL burn on the bottom. If you don't want to stir you can also put it in the oven around 140-150C for 3 hours. The oven actually has a better result, but it's kind of a hassle.
Add stock whenever the ragu needs it.
At the end add your S&P.

Thats it.

[incucinacongasperina]

La Salsa delle salse!!
Sua maestà il ragù!!
Buonissima, Manuel!!

[thecakeisalie]

I'm French, but my mother's parents were from Ferrara and in the family we add a pinch of grounded nutmeg, but we don't use celery.
I'm going to try you're recipe and add a pinch nutmeg to stay true to my grandma.

[donjuantrumpetajohnson]

Thanks bro, I'm gonna try this for the first time. Wish me luck!

[keithmccracken]

This guy needs a fan club, if he doesn't already have one.

Anyone from India, who love Italy and Italian food !

[nicolasc]

Iam just came back from bologna, I loved the city, I loved italy, I want to extend my hollidays ^^

[loghorizon]

My version:

- 500g beef mince
- 300g pork sausage with fennel
- 200g pancetta
- 200-250g each onions, carrots, celery
- 1 cup red wine
- 1 cup whole milk
- nutmeg
- 2 bay leaves
- salt
- black pepper freshly ground
- dried oregano
- 500g either Rigatoni or Pappardelle
- olive oil
- 1-1, 5 tbsp Tomato paste
- 400/800g peeled tomatoes



How to cook:

- cut pancetta to lardons
- cut soffritto
- cook pancetta slowly in olive oil so that the fat renders out
- introduce meat and fry it on medium high heat
- introduce veggies and cook them on medium heat for at least 10 minutes until soft
- crank up heat and put in tomato paste to let it fry to caramelize it on the bottom of that pan

- put in milk, let it reduce on medium low heat until it really thickens up
- put in wine, let it reduce on medium low heat

- after all is done, put in tomatoes and pour in 1-2 cups of water

- put in bay leaves and nutmeg and let it cook for 4-6 hours

- after that, season with salt, pepper and, if you want, dried oregano

- serve with pasta of your choosing

- now you have enough ragù for the next couple of days. Or months if you want to freeze it and have it for later.

[yutehube]

It looks the perfect colour by the end!

[acebase]

Subscribed! Well researched with the original recipe from the Bologna chamber of commerce and perfectly executed! Beautiful!

[joebocco]

Great recipe thanks for sharing Paisano

[raquelbrz]

I always do this recipes. Thanks for sharing! Ciao dal Brasile😊

[karkarcam]

Could I use this Ragu to Cook Lasagna? Could I do the Ragu more liquid?
Thanks for the recipe.
I'm from México c: It's increíble the good that the Ragu looks ♥️