Bolognese Sauce Classic Recipe - How To Make 'Ragù alla Bolognese' like an Italian

INGREDIENTS FOR 4:

1 CARROT
1 stick of CELERY
1/2 or 1 ONION
4-5 tbsp EXTRA VIRGIN OLIVE OIL (or BUTTER)
2/3 cup GROUND BEEF MEAT
1/2 cup GROUND PORK MEAT
1 ITALIAN SAUSAGE (or some GROUND PORK BELLY)
RED WINE
1 can "PELATI" TOMATOES
SALT
GROUND BLACK PEPPER
PARMIGIANO REGGIANO CHEESE

INGREDIENTI PER 4:

1 CAROTA
1 gambo di SEDANO
1/2 o 1 CIPOLLA
4-5 cucchiai OLIO EXTRA VERGINE (o BURRO)
150 gr MACINATO DI MANZO
100 gr MACINATO DI MAIALE
1 SALSICCIA (o un po' di PANCETTA TRITATA)
VINO ROSSO
1 confezione di PELATI
SALE
PEPE
PARMIGIANO REGGIANO

Thanks for watching! :)

[fredrikliljeblad]

I was taught (in Emilia -Romagna) to use white wine, and about 1 cup of milk or light cream. Otherwise your Ragu is perfect!

[gma]

This was such a good recipe!
Made this tonight.
The only thing I need is for there to be less oil, so next time I’m going to cook the meat separately and DRAIN,
I scooped out as much as I could and every one LOVED it.
The 4 hrs was definitely worth it.

[faithhegs]

I shall have to try this recipe because just by watching the video it looked and appears to be a straight forward easy recipe to make ... one can put it altogether in the A.M. and just let it simmer till it's done. Reminds me of how (when I was a child) the neighborhood on Sunday, one could smell the making of their favorite sauce. It does take me back to my childhood. What great memories.

[patrickspino]

An especially fine presentation....thank you very much!! Oh, love the background music, too!

[marymorgante]

hi I just love the real European Italian cooking. nothing in the world like. Italian food. really.

[chanascreations]

Definitely want to try this recipe, looks so good.

[cdub]

Now finally a true recipe on how it should be made. You can add a little cream or milk at the end if you’d like but not necessary.

[jayruggiero]

I'm so hungry now, my stomach's gnawing on my backbone. Love this channel. Keep up the good work. Ciao

[utprez]

once I saw your ingredients, I knew it was legit - bravo! sometimes a bit of milk is added at the end to get the ragu a little more creamy

[paulstock]

Great video will definitely be giving it a try

[goutambhola]

Dude I can see your channel skyrocketing to millions is subscribers. Great video

[carstilein]

Delicious!!!! Many Thanks for this great video and your recipe!!!! 🧡

[lagamingnote]

Fantastic, but I would like to add Passata and tomato puree with pealed tomatoes, and also, longer you will cook it=more smoother it gonna be, meat gonna be more melted and mostly your Ragu gonna be more fantastic.

[janetteolivier]

Anyting Italian is good enough for me. Ciao Bella!

[abelaraujo]

Muito fácil de fazer e deve ser saboroso

[paulbonge]

Bravo Ragazzo! Exact in every aspect of a classic Ragu! Well done. For Bolognese I use beef, pork & veal, I cut my sofrito finer and often grate 30% or more of my carrots as I find it melts into the Ragu and perhaps adds little more sweetness, I like the green, grassy notes of chopped celery and the sweet onion. I say this because I've seen some chefs almost puree the sofrito before they sauté it. I figuratively kiss you for not using garlic or herbs! But you're Italian and you wouldn't be caught dead doing that LOL! Have you tried Gordon Ramsay's (Bolognaise HAHA) he calls it a real authentic Italian receipt and then puts oregano, garlic and Worchestershire sauce in it!!! Oh and his sofrito does not include celery.

[nessie]

This looks more authentic than all the other 1million+ view pasta videos

[FLN]

You should let the mince meat get more colour, let it fry from its own fat and after add the red wine and allow the wine to completely evaporate and after add your tomato sauce.

[maximelasalle]

Great recipe. Great cooking tool(staub). Keep working on your knife skill. Love your video. I would have used the whole onion.

[rich]

I like to make a veg stock out of carrot, celery and onion and use that with the liquid, is this allowed as it is only using flavours already in the ragu ?