Perfect BOLOGNESE SAUCE : An Authentic Italian Experience

For the first time in more than 40 years, the Italian Academy of Cuisine has renewed the recipe for true Bolognese-style ragu.

The reference text changes from the one that was filed with the Bologna Chamber of Commerce on October 17, 1982.

The new recipe, the result of extensive text research conducted by a study committee of the Italian Academy of Cuisine, was fixed in a notarized deed filed with the Bologna Chamber of Commerce.

I often receive comments from people who do not live in Italy and prefer to use recipes from famous chefs like Marcella Hazan.

Honestly, I, having been born and raised in Italy, do not know Marcella Hazan.

As I always try to explain, on my blog you can find authentic Italian recipes, straight from Italy.

This is the new official Bolognese recipe.

SERVINGS:4

• 10.5 oz ground beef (preferably a mixed cut of meat and gristle)
• 5 oz pancetta (fresh sliced pork belly)
• 1/4 cup carrot (about one small)
• 1/4 cup celery (about one stalk)
• 1/4 cup onion (about one small)
• 1 1/4 cups tomato purée or crushed tomatoes
• 1 cup whole milk
• 1 cup dry white wine
• Beef broth as needed
• Olive oil as needed
• Salt to taste
• Black pepper to taste

METHOD

Preparation of vegetables: Finely chop the carrot, celery and onion.

Preparing the pancetta : Cut the pancetta into small cubes and brown it in a saucepan with a drizzle of extra virgin olive oil until golden brown.

Adding the vegetables: Add the chopped vegetables to the pancetta and sauté over low heat until they are well wilted and have taken on a golden color.

Cooking the meat: Add the ground meat and brown it over medium-high heat, stirring often, until it is well browned.

Adding the wine: Pour in the white wine and let it evaporate completely.

Adding the milk: Once the wine has evaporated, add the milk. This will help make the ragout creamier and balance the acidity of the tomato. Allow the milk to be absorbed by the meat.

Adding the tomato: Add the tomato puree (or crushed peeled tomatoes) and mix well. Season with salt and pepper to taste.

Slow cooking: Add a ladleful of meat stock, turn the heat down to low and let the meat sauce cook on very low heat for at least 2-3 hours. Stir occasionally and add more broth if necessary to keep the ragout soft and not too dry.

Rest: After cooking is finished, let the ragout rest for at least 30 minutes before using it. This will allow the flavors to blend perfectly.

Serving: Bolognese ragout is perfect for topping fresh egg noodles, but it can also be used for lasagna or other pastas.

Allowed variants

Mixed meats: beef (about 60 percent) and pork (about 40 percent) (loin or neck);
Knife-chopped meats;
Stretched or rolled pork belly instead of fresh pancetta.
A scent of nutmeg

Variants not allowed

Veal meat;
Smoked bacon;
Pork only;
Garlic, rosemary, parsley, other herbs or spices
Brandy (as a substitute for wine);
Flour (for thickening).

Bolognese sauce can be enriched with:

Chicken livers, hearts and sweetbreads
Skinned and crumbled pork sausage
Blanched peas added at the end of cooking;4) Soaked dried porcini mushrooms.

Bolognese Sauce Recipe

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Servings 4

Ingredients

  

• 10.5 oz ground beef preferably a mixed cut of meat and gristle
• 5 oz pancetta fresh sliced pork belly
• 1/4 cup carrot about one small
• 1/4 cup celery about one stalk
• 1/4 cup onion about one small
• 1 1/4 cups tomato purée or crushed tomatoes
• 1 cup whole milk
• 1 cup dry white wine
• Beef broth as needed
• Olive oil as needed
• Salt to taste
• Black pepper to taste

Instructions

 

• Preparation of vegetables: Finely chop the carrot, celery and onion.
• Preparing the pancetta : Cut the pancetta into small cubes and brown it in a saucepan with a drizzle of extra virgin olive oil until golden brown.
• Adding the vegetables: Add the chopped vegetables to the pancetta and sauté over low heat until they are well wilted and have taken on a golden color.
• Cooking the meat: Add the ground meat and brown it over medium-high heat, stirring often, until it is well browned.
• Adding the wine: Pour in the white wine and let it evaporate completely.
• Adding the milk: Once the wine has evaporated, add the milk. This will help make the ragout creamier and balance the acidity of the tomato. Allow the milk to be absorbed by the meat.
• Adding the tomato: Add the tomato puree (or crushed peeled tomatoes) and mix well. Season with salt and pepper to taste.
• Slow cooking: Add a ladleful of meat stock, turn the heat down to low and let the meat sauce cook on very low heat for at least 2-3 hours. Stir occasionally and add more broth if necessary to keep the ragout soft and not too dry.
• Rest: After cooking is finished, let the ragout rest for at least 30 minutes before using it. This will allow the flavors to blend perfectly.
• Serving: Bolognese ragout is perfect for topping fresh egg noodles, but it can also be used for lasagna or other pastas.

Notes

Allowed variants
Mixed meats: beef (about 60 percent) and pork (about 40 percent) (loin or neck);
Knife-chopped meats;
Stretched or rolled pork belly instead of fresh pancetta.
A scent of nutmeg

Variants not allowed
Veal meat;
Smoked bacon;
Pork only;
Garlic, rosemary, parsley, other herbs or spices
Brandy (as a substitute for wine);
Flour (for thickening).