Public Recipe

    Traditional Bolognese Sauce (ragù Alla Bolognese)

    Italian

    Serves 6
    Italian

    Ingredients

    Servings
    6
    • 400 g coarsely ground beef — coarsely ground (main protein)
    • 150 g fresh pork pancetta — sliced (fat and flavor base)
    • 60 g onion — peeled and finely chopped (aromatic base)
    • 60 g carrot — peeled and finely chopped (aromatic base)
    • 60 g celery — trimmed and finely chopped (aromatic base)
    • 1 cup red or white wine (deglazing liquid)
    • 200 g strained tomatoes (sauce base)
    • 1 tbsp double-concentrated tomato paste (flavor intensifier)
    • 1 cup whole milk (tenderizer)
    • 1 cup light meat or vegetable broth (cooking liquid)
    • 3 tbsp extra virgin olive oil (cooking fat)
    • salt (seasoning)
    • pepper (seasoning)

    Mise en Place

    0/3

    Process

    1

    prepare base

    1. 1.In a heavy non-stick 10-inch casserole (aluminum, enamelled cast-iron, or terracotta), melt the ground or chopped pancetta with olive oil.
    2. 2.Add the finely chopped onion, celery, and carrot.
    3. 3.Cook over low heat, stirring constantly with a wooden spoon until softened but not browned.
    2

    brown meat

    1. 1.Raise the heat to medium and add the ground beef.
    2. 2.Break the meat up and cook for about ten minutes, stirring constantly, until it sizzles and browns.
    3

    simmer sauce

    1. 1.Add the wine and cook over medium heat until it has completely evaporated.
    2. 2.Add the tomato paste and strained tomatoes.
    3. 3.Mix well and add a cup of boiling broth or water.
    4. 4.Cover and simmer for about 2 hours, adding more broth as needed.
    5. 5.Halfway through the cooking, add the milk and allow it to evaporate completely.
    6. 6.Season with salt and pepper before serving.

    Plating

    • Serve with fresh egg tagliatelle or use as a layer in Lasagne alla Bolognese.

    Sensory Checks

    Check

    The sauce is ready when it reaches a rich maroon hue and a thick, glossy consistency.

    Common Errors

    • ⚠ Do not use a food processor for the vegetables; use a knife to maintain texture.
    • ⚠ Avoid using veal, smoked pancetta, or garlic as they are considered unacceptable variants.
    • ⚠ Do not use brandy instead of wine.

    Notes

    • Traditionally, hanger or skirt steak was used. Today, anterior cuts rich in collagen like shoulder, chuck, brisket, plate, or flank are preferred.
    • Permitted variants include a 60/40 beef to pork mix, using a knife to mince meat, or adding a pinch of nutmeg.
    • Enrichments like chicken livers, crumbled pork sausage, or dried porcini are acceptable.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 98%

    Techniques in this recipe