ne of the most famous specialties from Emilia that graces our tables is none other than: Bolognese Sauce.
Who hasn’t tried it at least once? Who hasn’t savored its intense flavor, a true expression of our Italian gastronomic tradition in Europe and around the world?
In kitchens worldwide, the term ragù refers to a meat-based recipe, rich and flavorful, cooked for many hours over low heat and usually combined with tomato puree.
In short, no one can resist meat ragù, perfect for seasoning pasta, lasagna, cannelloni, fettuccine, and many other fabulous first courses as tradition teaches us.
HISTORY OF RAGU’
Ragù originated in France around the 12th century, and its roots trace back to the Middle Ages. The French used to stimulate their appetites with a dish called ragoût, derived from the Latin “gustus,” meaning “stew,” “sauce,” or “seasoning.”
Ragù arrived in Italy around 1300 following the transfer of the Pope from Avignon to the Vatican, bringing the Angevins and Neapolitans. It was in these kitchens that the French method of cooking meat was passed down, giving rise to the first variations. However, it wasn’t until 1891 that an Emilian gastronome, Pellegrino Artusi, prepared the first recipe for Bolognese sauce as we know it today. This recipe was officially recorded at the Bologna Chamber of Commerce only in 1982.
Today, every family has its own unique version, and everyone has made their own recipe.
ORIGINAL RECIPE
Ingredients for 4 people:
- Mix of ground meats 200g each variety (Beef and Pork, not too lean to give the right flavor to the sauce)
- 250g tomato puree
- 50g pancetta
- 100g vegetable broth
- 100g red wine (half a glass)
- 50g milk
- 1 carrot
- 1 onion
- 1 celery stalk
- 1 tablespoon tomato paste
- 15g butter
- as needed oil
- as needed salt
- as needed pepper
Procedure:
First, prepare the vegetable (or meat) broth and keep it warm.
Peel the potato, carrot, and celery (removing the strings), dice the vegetables, and sauté them in a pan with oil and butter.
Brown everything over high heat, add the ground meats, and season everything together for about 5 minutes.
Cut the pancetta into strips and add it to the ragù, then deglaze with half a glass of red wine and let it evaporate over high heat.
Add the tomato puree, pepper, and salt to taste, and half of the vegetable broth set aside earlier, and mix.
Lower the heat and let it cook slowly, with the lid half-open, for 2 hours, stirring occasionally and adding more broth if necessary.
After 2 hours, add the milk and continue cooking for at least 30 minutes, adjusting the salt.
Now you just have to use it for all your recipes or simply add it to your favorite pasta.
STORAGE
Here are some tips for proper storage:
- Store the ragù in the fridge for 3-4 days in airtight containers
- Ragù can be frozen in the freezer for 3 to 6 months
To conclude, I can’t add much more; Bolognese sauce is a world heritage, and if you haven’t tried it yet, what are you waiting for?
Come and try our recipe!!!
