Ragù, the real one, Bolognese

Ragù, the real one, Bolognese

La Bologna, that is the Bolognese ragù, good or bad I have always prepared it;
in fact, I often prepare a fair amount of it which, as I told in these pages, portioned in many freezer containers, it ends up frozen to be ready as soon as I feel like a good dish of tagliatelle with ragù!
But not only with noodles ...

Of course, at times, one wonders if the recipe that has always been used is the original one and so this time, however, I wanted to propose, not my version, but that of the recipe of the real Bolognese sauce, deposited by the Italian Academy of Cuisine at the Chamber of Commerce of Bologna the 17 October 1982system. (v. Note, However!)

A whim, if we want, given that, if the recipe we always make pleases to all diners, there is no need to try your luck:
horse that wins does not change!

But if you like to try and find out later that you like it more ... well, it means that you have found a new proposal for the table.

So, starting as always from the ingredients, let's start cooking!

Ingredients:

ground beef pulp	g.	300
pork belly (not smoked bacon!)	g.	150
mixture of carrot, celery and onion	g.	150
peeled tomatoes	g.	300
Red wine	ml.	50
whole milk	ml.	80
beef soup		q.s.
butter or EVO oil	g.	50
salt and pepper		q.s.
fresh cream (optional)	ml.	40
sugar (my personal addition)	ct.	1

Preparation:

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Melt in a terracotta or aluminum pan often, about twenty centimeters in diameter, the bacon first cut into cubes and then finely chopped with the crescent. Combine three tablespoons of oil or fifty grams of butter and the finely chopped odors and gently wilt.

Here, deviating from the coded recipe, I prefer to prepare bacon and vegetables in small pieces but without mincing them with the crescent and so, just a little bit this sauté is softened, take it and pass it and pass it quickly in the mixer before putting it back in the pot to complete it cooking.

Then add the minced meat and mix well with a ladle making it brown until it sizzles.

Pour in the wine and stir gently until it has completely evaporated.

Add the peeled tomatoes, cover and simmer slowly for about two hours, adding broth when necessary; towards the end add the milk (also wanting sugar ... this is my deviation from the original) to dampen the acidity of the tomato.

Season with salt and pepper. When the sauce is ready, according to the Bolognese use, it is used to add the cream if it is to season dry pasta.

For fresh noodles its use is to be excluded.

Now we can season the noodles

Buon appetito!

ADVICES AND NOTES:

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Recipe, text only: to print or download.
This is the actual recipe of the real Bolognese sauce, filed on 17 October 1982 by the Bolognese delegation ofItalian Academy of Cuisine at the Bologna Chamber of Commerce.
For the record: in April 2023, the Italian Academy of Cuisine deposited the new version of this recipe with the Chamber of Commerce of Bologna, thus deemed more adequate to the times and the current choice of ingredients (here are the references and the recipe). Then everyone can choose their favorite version!
See also: A Bologna in the freezer ...