Background information
The best ragù alla bolognese
by Oliver Herren
The only true Bolognese sauce
26.5.2020
Translation: machine translated
They come in very different versions and qualities: Bolognese meat sauce. Many people don't realise that it doesn't actually belong on spaghetti. Red wine and garlic have no place in the sauce either.
Ragu Bolognese is a meat sauce. Not a tomato sauce or a wine sauce, but a meat sauce. That's why the main ingredient is meat. All other ingredients are subordinate to the meat. Meat stock would be too heavy, red wine would be too heavy, garlic would be too overpowering in this sauce. Bacon belongs in it, but only unsmoked in the form of pancetta. Wine should only be white. And milk makes the sauce nice and creamy. A small tin of tomatoes can be used instead of tomato purée, but no more.
I have been researching this recipe for years from various sources and I am certain: this is the only true Bolognese.
Ingredients
- Olive oil
- 2 kg minced meat mixed from the butcher
- 150 grams of pancetta, in wafer-thin slices
- 2 carrots
- 3 stalks of celery
- 2 medium onions
- 1.5 tins of tomato puree
- 3 dl milk
- 3 dl dry white wine
- Salt, pepper, nutmeg
- Water
Recipe
- Sear 1kg of meat in small portions in a casserole in olive oil over a high heat until brown. Only turn when the bottom part is brown. Add to the uncooked mince and pat the oil out of the pan with kitchen paper
- Cut the pancetta into small pieces and fry in the pan
- Chop the onions, celery and carrots into a paste in a food processor, add to the pancetta and sauté
- As soon as there is no more liquid, add the meat and brown everything
- Add the tomato puree and fry, if you are using tinned tomatoes, skip this step
- Add the milk and allow everything to evaporate on a high heat
- Add the wine and turn down to low heat after 5 minutes
- Add the tinned tomatoes now if you have not used tomato purée
- Pour in some water and cook on a low heat. Cook for as long as possible, but at least 3 hours. Keep adding water if the sauce becomes too dry
- Finally, season to taste with salt, pepper and nutmeg and serve with tagliatelle or farfalle
There are certainly a few peculiarities here that are not specified by the official Academy of Italian Cuisine, but the ingredients are the same.
If you want to compare Marcella Hazan's recipe: CIO Oliver Herren cooked this four years ago.
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Simon Balissat
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Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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