Ragù Bolognese: my super easy & super successful recipe
The ragù is a great solution that can be prepared a lot before, may be frozen to be used later, and may be offered in different solutions: with pasta (Spaghetti with ragù is not an Italian recipe, but still can work…) or rice, or polenta, or even cus cus…and don’t forget is the base of the true lasagna (the Lasagna recipe will come soon). Try my super easy ragù and you will amaze family and friends.
A friend of mine from Germany prepared the ragù with this recipe and was told it was the best ragù ever!
All you need is fresh ingredients, a chopper, and a little time: I usually prepare it in the evening, while we have dinner, and let it rest all the night. The day after is delicious, and also ready to be frozen for the next time.
Here the ingredients: 3 big tomatoes, 1 shallot, 1 or 2 garlic cloves (depends on you!) a piece of celery, 2 carrots, some sage, rosemary, basil, 2 glasses of white dry wine, 2 glasses of milk, 500 gr of veal minced meat, 500 gr of beef minced meat, half a glass of EVO (Extra Virgin Oil) salt and pepper if you like it (I don’t use it)
First of all chop all the vegetables and the herbs, except the basil (this must be added at the end).
Now put the oil in a large pot, better if non-stick, and add the chopped vegetables – They will reduce the volume while cooking – let them cook for 5 minutes then add 1 teaspoon of salt, mix well and add all the chopped meat – Mix with a wood spoon untill all the meat will appear a little cooked –
At this point add all the white wine, mix again and let it evaporate for 5 minutes approx. Add all the milk, mix, cover the pot and let is cooking, mixing every now: the ragù odor should already be fantastic…
When all the milk and the wine will be evaporated (it will take a couple of hours minimum), will be ready – at this point you may add some basil. Let it rest at least for one night, warm it a little (eventually adding a little white wine and/or milk), serve with what you prefer, and enjoy it!
It seems good but here http://fornellopazzo.wordpress.com/2014/01/21/ragu-alla-bolognese/ ther is the origianal one, certified by the delegation from Bologna of Italian Academy of Cuisine. The pice of meat is diaphragm.
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Thanks for sharing this FornelloPazzo!!! And yes, the recipe I posted is mine interpration!
Thanks for sharing! I have been looking for an authentic Bolognese sauce!
Thanks to you! Hope you enjoy it as we do!