Many people think that the main ingredient is tomato, but it is not.
Bolognese sauce or as the Italians call it ragù alla bolognese, is one of the iconic dishes of the Italian culinary tradition. In Bologna ragu is traditionally served with egg and wheat flour tagliatelle, and it is also used with bechamel to prepare traditional Bolognese lasagna.
It may surprise you, but tomatoes are not the main ingredient of the original Bolognese sauce. Authentic Italian Bolognese is quite different from the bright red tomato-based sauce most of us are used to. Traditional Bolognese is a rich and thick meat sauce that takes four hours to cook.
The official recipe, registered with the Bologna Chamber of Commerce in 1982, states that the sauce must contain ground beef, fresh pancetta, onion, celery, carrots, tomato puree, beef stock, dry white wine, milk, and salt and pepper.
If you want to make an authentic Italian ragù alla bolognese, you have to make it right.
Preparation time
If you don't have at least four hours, prepare something else for lunch. There is no quick version for preparing the sauce. This is a recipe that requires three hours of cooking and time to prepare the vegetables. The longer this sauce simmers, the better it tastes.
Selection of meat
Different types of ground beef can be used, and a small amount of fatty pork is often added. It is important to choose pieces with little fat for grinding. For best results, choose pieces that come from the thighs.
Preparation of meat and vegetables
Meat and vegetables must be thermally processed in different ways. Caramelization should occur when roasting meat, which requires a high temperature, and vegetables should darken slowly over low heat. Prepare the meat and vegetables separately, then combine them.
Tomato
The tomatoes for this sauce should be well pureed tomatoes from a jar or can, thick liquid consistency and without additives. For best results, use pureed tomatoes in combination with tomato puree.
Milk
Milk is also an essential ingredient of Bolognese sauce. The amount depends on the amount of meat used, but it is added towards the end, slowly and with constant stirring, until it is completely combined with the sauce. After adding the milk to the sauce, cook for another 45 minutes and the result will positively surprise you.
Spices
You might expect oregano, bay leaf or basil to be used in the recipe, but the spices are minimal. Only salt and pepper is used.
The secret is in the careful construction of the taste. This is not a dish you can cook when you get home late from work. The only way to make a sauce this rich in texture and flavor is to cook it slowly and long. And as we all know, good things come to those who wait.
