The Italian Voice

The Aemilian cooking is one of the most tasty and ancient in Italy, it has several famous dishes, especially for the first course.

Today I am here to suggest you the sublime ragù bolognese. Everybody tries to imitate it, but they do not know the secrets of its recipe.

Now you have the chance, like me, to try the official recipe, which a delegation from Bologna of the Accademia Italiana della Cucina (which means “Italian Academy of the Cooking”, editor’s note) has issued to assure the continuity and the observance of the bolognese gastronomic tradition in Italy and in the world.

There is nothing like the taste and the satisfation given by an homemade dish, especially with this sauce, you will see it!

Ragù bolognese
(official recipe)

shot by teresa_gennarino

Ingredients for 4 persons

- 300 g of beef pulp (part between the lungs and the ribs)
- 100 g of sweet bacon (so not the smoked one)
- 5 spoons of double or triple tomato paste
- 1/2 glass of red wine (the Sangiovese secco is ideal)
- 1 glass of meat broth (but it is ok also the veggie one)
- 1 onion, 1 carrot, 1 stalk of celery (50 g each one, minced)
- salt and pepper
- milk
- extra virgin olive oil

Preparation

Let the minced sweet bacon and the vegetables fry together in a pot with a few spoons of extra virgin olive oil, then add the minced beef pulp and, after they have browned abundantly, pour 1/2 glass of red wine.
When the wine has finished to boil off, add 5 spoons of tomato paste, with desired salt and pepper, 1 glass of bouillon and continue the cooking at low flame for a couple of hours, during which you have to reshuffle and to add every time some spoons of milk; the milk is added to avoid that the sauce appear too red and to let it take the typical brown colour and the typical sublime taste of the ragù bolognese.

The modern version mixes the beef meat with the pork meat (for example, the fresh salsiccia, which is the sausage).

You can use immediately the tasty ragù onto your dishes of pasta and you can also put it into glass jars to preserve into the freezer so that they will be available every time you need and you want them, remembering to take them out some hours before the meal, letting them defrost naturally.
Someone even affirms that the ragù bolognese have a better taste the day after its cooking.

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