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Ragù alla Bolognese

Ragù alla Bolognese

an iconic Italian dish of Bologna

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I took a one week vacation this month (August 2020) and stayed at home...hmmm...because I wanted to. My family came from Slovakia to visit us in Prague and so I did some cooking. My father is really not a fan of exotic food so I went for this super traditional Italian dish - Ragu Bolognese, this time with gnocchi (though tagliatelle would be more typical). Cooking and eating it gets me excited for my September trip to Italy, when I will (hopefully) cross the borders for the first time since February. I can not wait and keep my fingers crossed :)

 

PS: I cooked  a lot of the ragu this time, so reduce the ingredients if desired.

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  • 1000 g minced beef meat

  • 500 g minced pork meat

  • 150 g butter

  • 90 g tomato paste (concentrated) 

  • 2 carrots

  • 2 onions

  • 6-8 celery stalks

  • 400 ml red wine 

  • 400 ml whole milk

  • salt

  • pepper

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  1. Let’s start with all the ingredients preparations - wash and finely chop the vegetables. It depends on the size of your carrots/onions/celery stalks, how many pieces you need to use - I always want to have the same amount of each in the end.

  2. For cooking this ragu choose a large thick-bottomed skillet with a lid. Put it on the medium heat and add minced pork meat.

  3. Let the liquid from pork evaporate, then add minced beef meat, stir frequently and cook until the meat is golden brown. Remove from the pot and set aside.

  4. Put butter in the pot and add the finely chopped vegetables. Add some salt and cook over a medium heat until the onions are soft (not brown).

  5. Add tomato paste and cook for a few more minutes.

  6. Now take the meat and add it to the vegetables and move to high heat. Add wine and cook on high heat without the lid. Stir if needed.

  7. After a few minutes (5) put the lid on and turn down the heat to low.

  8. Now your ragu needs much time - you should cook it for at least 3-4 hours on a low heat, covered. Stir occasionally. 

  9. Be careful when finding the right heat - the ragu should be simmering, not getting cold and not boiling excessively as it may dry out (and we do not want that).

  10. After 3-4 hours, pour in the whole milk and cook covered for another 40-60 minutes, stir when needed.

  11. Add some freshly ground black pepper and salt as per your preference and serve with tagliatelle, gnocchi or white bread. Sprinkle with parmesan.

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