This version of classic bolognese sauce is interred at the Bologna Chamber of Commerce. It is declared the “official” ragu alla bolognese recipe by the Accademia Italiana della Cucina. It contains an unexpectedly small amount of tomato, and it mostly just meat with the soffrito for flavour. (Note: The original version is in metric units, I changed them over the correct units here). I also found that spaghetti isn’t thick enough to hold the sauce. I read about it and a fettuccine or tagliatelle works much better.
Ragu alla Bolognese
11 oz minced or ground beef
5 oz pancetta, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 onion, finely chopped
3 T double concentrate tomato puree
1/2 c dry red wine (I used Chianti)
3/4 cup milk
salt and pepper
1. Fry the pancetta on low until it starts to sizzle (about 5 minutes).
2. Add the carrot, celery, and onion and raise the heat to medium-low until softened. Throw in a little olive oil if needed.
3. Add the beef and cook until it is browned and all the liquids gone. Meanwhile mix together the wine and tomato puree.
4. Add the wine and tomato puree and cook until completely evaporated.
5. Add the milk a little at a time until completely evaporated.
6. Season with salt and pepper.
7. Simmer a minimum of two hours, add more milk if it dries out too much.