Authentic BologneseFrom oldgringo 8 years ago
- 2 tablespoons olive oil shopping list
- 1 lb ground chuck beef shopping list
- 2 tablespoons finely chopped onion shopping list
- 2 tablespoons finely chopped carrots shopping list
- 2 tablespoons finely chopped celery shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 cup dry red wine shopping list
- 1/2 cup milk shopping list
- 1/8 teaspoon grated nutmeg shopping list
- 1 28-ounce can peeled, whole tomatoes; roughly chopped, strained juice shopping list
How to make it
- Note: Bolognese is pronounced the French pronunciation [boh-loh-NYEH-zeh], spelled "bolognaise." Bolognese is another of those recipes that have been altered and adulterated beyond belief. Bolognese, like many of our fine world class dishes, originated in Italy. Bologna, Italy to be exact; thus it's name. Bolognese is NOT a tomato sauce with meat; it is a ragù made of meat with few ingredients, including tomatoes, cooked slowly, to develope it's rich, unique flavor. It takes about four hours to prepare and cook Bolognese. If you are a curious, adventuring cook and want to experience a wonderful, authentic taste; take the time to learn how to prepare and cook Bolognese. There really is nothing to compare with the slow, homecooked flavor of this ragù. It is traditionally used in the prepartion of other dishes,i.e.; spaghette, rigatoni, fettucine or tagliatelle "alla bolognese"; or as a stuffing for cannelloni or lasagne.
- Heat the olive oil and add the ground meat. Sauté the grounf beef until all the water has cooked away and the beef is sizzling. Allow the meat to brown as you stir it.
- Add the finely chopped onions, carrots and celery.
- Season the mixture with salt and pepper. Thoroughly mixing while continuing to cook for about 3 minutes.
- Pour in the wine and cook stirring until the wine is reduced and disappears.
- Turn down the heat and add the milk and nutmeg and cook until the milk is reduced and disappears. The milk tenderizes the ground beef.
- Add the tomatoes and mix thoroughly.
- Bring the sauce to a boil and reduce to the least heat necessary to maintain a very slow simmer. A very slow simmer means that the air and steam bubbles that break the surface of the ragù occur only a few time each minute. DO NOT BOIL! There should be no spattering of the sauce. This step in cooking the ragù should be a slow reduction of moisture and concentration of flavors.
- Cook uncovered for 3 hours, stirring occasionally to prevent sticking.
- When done the ragù may be used immediately or refrigerated or frozen until needed.
People Who Like This Dish 31
The Cookoldgringo Cottonwood, AZ
The Rating9 people
Printed this to make.Thanks for a real old time recipe.Have a good week-end.....robertg in loved it
In reply to your directions intro ... yes I am, and yes I will.
Thank you for the classic posting.cabincrazyone in Duluth loved it
You're most certainly right with the way authentic Bolognese has been altered & adulterated beyond recognition! I got so frustrated trying various 'authentic' Bolognese recipes, that I had just about given up; the ingredients are important, but I thi...morekukla in Barrie, Ontario loved it