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bolognese ragù

Ragu Bolognese

You know what I am talking about. You have already tasted it and I am sure you have fallen in love with it at once: bolognese ragù! I think it is the best loved accompaniment to pasta.
It is a trap-ladden issue here, since every region of Italy has got its own recipe, and of course, everyone says they have the "only traditional one"! Ragù makes people get heated, indeed!
A traditional recipe has been standardized, but every housewife has inherited the family's one and has varied it over the years.
I don't use any wine, tomato paste, milk or butter, least of all cream. 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 a delight.
Please, keep in mind: don't be in a hurry because cooking a tasty ragù takes quite a lot of time; nothing is worse than undercooked ragù! Grant your ragù plenty of time, because all the ingredients have to combine together, be patient. 
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Course Main Course
Cuisine Italian
Keyword bolognese ragù, ragù, ragù sauce
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 people

Ingredients

  • ¾  cup of fresh bacon  (150g)
  • ½  cup of carrots (100g)
  • ½  cup of celery (100g)
  • ½  cup of onion (100g)
  • ½  lb coarsely ground beef chunk  (227g)
  • ½ lb coarsely ground pork capocollo (227g)
  • ¼ lb of coarsely ground ham  (114g)
  • 1 glass of dry white wine
  • 1 ¼ cup of tomato sauce (300g)
  • 1 glass of milk 
  • Beef broth for thinning out sauce (if needed)
  • 4 tbsp of extra virgin olive oil 
  • Salt and pepper to taste 

Instructions

  • Dice the bacon and finely chop the celery, carrots, and onion;
  • Brown the bacon in a stockpot or cast iron pot with 4 tablespoons of oil; add the vegetables and season with plenty of salt to release the liquid; 
  • Fry over medium heat until softened and golden brown; make sure the water has evaporated because a too liquid ragù does not taste good; 
  • Stir in all the ground meat, breaking up all the clumps of meat and brown over medium-high heat. The mix should be smooth, golden brown, and dry. Be careful not to burn it;
  • Pour in the wine, combine well, and boil off the alcohol;
  • Season with salt;
  • Add the tomato sauce or the peeled plum tomatoes with their liquid, cover with a tight-fitting lid but leave enough space to let the steam out. Reduce the heat to low, and let cook for about 2 hours;
  • Stir in some broth if the sauce gets too thick;
  • Season with salt and pepper; after about 2 hours, pour in the milk for a creamy smooth sauce.
    recipe ragù