Recipe

Authentic Bolognese Recipe

Add Step-by-Step Photos	Oldgringo / All my dishes 4 months ago An Authentic recipe for the superb Italian ragù, Bolognese. Everyone should taste this at least once in their lifetime. After that, you can eat it everyday if you want. Prep:1m Cook:3m Servings:4	Oldgringo
	bolognese rag

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Ingredients

2 tablespoons olive oil

1 lb ground chuck beef

2 tablespoons finely chopped onion

2 tablespoons finely chopped carrots

2 tablespoons finely chopped celery

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup dry red wine

1/2 cup milk

1/8 teaspoon grated nutmeg

1 28-ounce can peeled, whole tomatoes; roughly chopped, strained juice

Directions

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.

Preparation:

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.

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Comments

robertg 4 months ago said:
Printed this to make.Thanks for a real old time recipe.Have a good week-end.....

cabincrazyone 4 months ago said:
In reply to your directions intro ... yes I am, and yes I will.
Thank you for the classic posting.

kukla 4 months ago said:
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 think the technique is almost more so. (I won't even tell you how many I tried before I realized that milk & nutmeg were necessities, and until now I didn't realize just how important it is to really cook, brown & almost 'caramelize' the meat.) I wish I had this recipe with its techniques a long, LONG time ago :) Thank you, OldGringo :)

ejergens 4 months ago said:
I made this yesterday. It is amazing how much rich, savory, flavor is created with so few herbs and spices. I served it with ravioli. SUPERB!!!! Finally I have something else I can do with ground beef besides burgers and meatloaf :)

henrie 4 months ago said:
This sounds wonderful, not sure I've ever had this before, but I sure want to give it a try. Thanks for sharing here. Blessings!

decobabe 4 months ago said:
Your pronunciation is the Italian pronunciation, although it may well be also the French. My recipe is much like yours, but I use more sofritto vegetables and use veal and pork and beef together. I don't have a measure for milk, just add it up to the top, but not covering the meats. For 1 kilo of meat, I use 14 ounces of tomatoes. Similar, not exactly the same.

This makes superb cannelloni with bechamel (besciamella), too. I happily eat it with a spoon all by itself.

ejergens 4 months ago said:
Mmmm! Next time I'll stuff it into cannelloni, good call!

simon_t 3 weeks, 5 days ago said:
This looks and tastes amazing. A good full-bodied red complements this beautifully.

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