First of all, I must tell you there is only one authentic recipe of Ragù Bolognese. If you want something similar to that magical sauce, with a newer taste, try this recipe. You won’t regret it!
I am going to reveal my granny Lea’s secret recipe; she was a genuine woman from Ferrara and made her own ragù: more flavorful and modern.
Meat and aromatic herbs (rosemary and basil) are slightly different; moreover the tomatoes are fresh. You may not believe it: the ragù will be lighter and more flavorful.
What is the difference between my recipe and Bolognese ragù?
My ragù is lighter because I do not add any milk, nor wine. The aromatic herbs give a stronger taste and the chili pepper makes it slightly spicy.
My ragù is not so “red” as the traditional one (actually, I am from Ferrara, not from Bologna, this makes the difference), anyway, try to make my recipe, it is delightful.
And the same as the original recipe, keep in mind: don’t be in a hurry because cooking a tasty ragù takes quite a lot of time; nothing worse than undercooked ragù! Grant your ragù plenty of time, because all the ingredients have to combine together, be patient.
Ragù sauce with aromatics by Stefania’s granny
- 200 gr
ground beef (85% lean)
- 200 gr
high quality pork sausage
- 1 stalk celery
- 3 medium carrots
- 1 big onion
- 1 twig fresh basil
- 1 twig rosemary
- 500 gr
fresh but ripe tomatoes
- 3 tbsp extra virgin olive oil
salt, pepper, chili pepper
- Wash and finely chop celery, carrots, and onion (the chef’s brunoise): the size of the pieces should be the same to guarantee and even cooking.
- Heat the oil in a pan and add the vegetables. Fry over medium heat until softened and golden brown. Be careful, not to burn them, otherwise the ragù will taste bitter and unpleasant.
- Stir in the beef and the sausage until browned. In the meanwhile, cut the tomatoes into coarse pieces and add them to the meat.
- Add the basil and the rosemary. Bundle the sprig of rosemary, to secure the needles, so they won’t be scattered all around your pasta.
- Cover and cook over medium-low heat: the water of the tomatoes will moist the meat. Simmer for about two hours.
- After one hour season to taste and replace the “cooked” basil with other basil leaves to have a stronger Italian taste. If it gets too dry, you may add some lukewarm water.
- Ragù is done when the sauce is evenly combined, the meat softened but compact in the embracing basil scented tomato sauce.
- Serve it with tagliatelle or the pasta you like best.
- Freeze the remanning!
Is ragù healthy? Does it fit a low-calorie diet?
Yes, ragù is healthy if it is part of a balanced meal. It is made of slightly fat meat, which represents the protein intake in your meal. You should not add any cheese, except very very little freshly-grated Parmigiano (it enhances the taste of the ragù), nor more meat of fish. An average serving of pasta with ragù is a main dish on its own: 80gr for women, 100-120gr for men is a reasonable portion.
Have it for lunch, because it it better digested and metabolized in the first part of the day.
Combine it with a side plate: some crispy green salad, or any fresh vegetables to taste, dressed with a tbsp of extra virgin olive oil, salt, and vinegar.
What pasta is best for ragù sauce?
For this ragù the “obligation of tagliatelle” is less strict: you may choose any pasta shapes (spaghetti, penne, bow-ties, …), but fresh egg pasta pairs wonderfully.
You should opt for bronze-coated rough pasta so that the sauce can cling better and it will get really appetizing. I do love pasta Rummo or Garofalo because they are made from high quality wheat, hence very tasty and easy to digest; their cooking time is about 10 minutes.
Long or short, it is up to you. I like ragù with bronze-coated linguine: toothsome, definitely.
I do not like to combine ragù with wholesome pasta because its strong taste softens the ragù.