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Wine Dharma

DharMag April 2012 Bolognese sauce: do not call it only Italian meat sauce!

The best Bolognese meat sauce recipe. Homemade ragù. Recipe & coocking tips Here it is for you the ultimate guide to making the real, Italian ragù alla Bolognese sauce with the some useful tips from a great cook from Bologna, all the ingredients you need, some photos and the perfect wine to match!

Ingredients for the perfect bolognese sauce

  • 500 gr. of ground beef
  • 500 gr. of ground pork
  • 1 yellow onion
  • 1 carrot
  • 1 celery
  • 300 ml of tomato sauce
  • 25 gr. of butter
  • 4 spoon of olive oil
  • 1 bay leaf (optional)
  • ½ cup of milk
  • ½ glass of red wine
  • ½ glass of meat broth
  • Salt and pepper

How to make the perfect bolognese sauce recipe

How to make soffritto: carrots, onions and celery: the main ingredients for ragù Finely chop all the vegetables for the soffritto and then let them cook over low heat in oil and butter.

Making the real Italian ragù recipe, step by step: meat and vegetables. When the onion is golden browned, put in all the meat, mix and stir until the meat is perfectly browned too.

Bolognese sauce guide: how to make the perfect, authentic Bolognese sauce Season with salt and pepper, add the tomato sauce, the milk and the broth and let it gently cook for three hours.

Bolognese meat sauce, Italian ragù photos and recipe. The best Italian recipes Just remember to stir from time to time so it does not stick.

Jo’s advises for a glorious ragù

Bolognese sauce recipe. How to make perfect bolognese sauce. Best Italian recipe Few easy steps for a terrific ragù alla bolognese Please, never ever cut the vegetables with the mixer, the blades, heating up, alter the taste of the food, better to cut all the old fashioned way: a simple knife will do the job. And what about milk in the bolognese sauce (ragù)? Well, there are two school of thought, and you have to try both to find out which recipe best suits your taste. I have been using it since I started cooking, because it takes away the acidity of the tomatoes and make the ragù much more creamy and thick.

Fountain of Neptune Bologna, with the famous statue, piazza Nettuno. Bologna Ragù is gorgeous and rich as Bologna itself What else could we say about bolognese sauce? Nothing special, the only real secret to make a perfect bolognese sauce is the cooking: must be extremely slow, the meat and all the other ingredients must have the time to blend, becoming a whole, dense perfectly melted thing. Bolognese sauce is a muy sabrosa supernova waiting to explode. Clearly it’s not everyday food, because is all but fat free, but remember that a great ragù is a suggestion, not a burden.

Tagliatelle with ragù bolognese, a typical Emilia Romagna recipe and pictures Garganelli with ragù alla bolognese: easy and delicious There are some variations involving ham, bacon or sausages, or some other made only of ham, above all in Romagna. To be clear: they are great ragù, every region has its own ragù and this is the beauty of the Italian cuisine, but the real ragù bolognese recipe is this one. Simple, but stunning: it was one of the first recipe I learned, from a veteran cook of here in Bologna, as soon as I arrived in Italy and I still love it now, because it’s a symbol of the noble tradition of the Bologna’s cuisine.

Which wine should we pair with bolognese sauce?

The best lasagna wine? A fresh Montepulciano with a warm fruity core! Don't forget about Montepulciano! If we are dealing with a dish like spaghetti bolognese and tagliatelle with ragù, choose a young, cutting wine, not too structured, but rather with a salty freshness able to cut the rainbow of fatty textures. Spices and pepper are welcome, but you don’t need a load of them, better to add a hint of herbs to contrast the thick sweetness that tomatoes and milk bring into the ragù. Suggested wines: Gutturnio, Lacrima di Morro, Pinot Nero dell’Oltrepò Pavese, Ruchè di Castagnole Monferrato, Ormeasco di Pornassio, Lambrusco Grasparossa if you want to put some fizz in.

And the best lasagna wine is…

Which wine should we pair with tagliatelle with ragu? A supple Merlot! Try this organic Merlot with any bolognese sauce If we have to find a buddy for a more sophisticated lasagna al forno, where we could sink in a pool of besciamella (bèchamel), it would be wise to bet on the vigorous tannin of Sangiovese from Romagna, Rossese di Dolceacqua, Boca, Raboso Piave, Aglianico del Taburno rosso riserva, or a always vigorous Cesanese di Affile

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