Home Pasta Pasta Recipes: Italian Food: Italian Food Recipes: Ragu Alla Bolognese

Pasta Recipes: Italian Food: Italian Food Recipes: Ragu Alla Bolognese

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A basic pasta dish! Pasta Ragu Alla Bolognese! The recipe could be discovered beneath! Enjoy!

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I used to be given this recipe by a woman named Marcella-Dimagrisci. She mentioned that is the way in which they make Bolognese in her a part of Italy. Here is a hyperlink to her weblog: http://dimagriscicongusto.blogspot.com/
Enjoy the recipe!

Ingredients:
1 onion
2 carrots
2 stalks of celery
10-12 ounces of minced veal (roughly Three cups, i believe)
1lb (roughly 2 cups, i believe) of minced pork, not fats
recent bacon (roughly 1 cup, i hope!),minimize into items( not the smoked one)
5tbs of additional virgin olive oil (should you want add extra oil or 2 tbs of butter)
1 can 15oztomato puree
half small can of tomato paste
salt and pepper to style
1 glass of purple wine
1 glass of entire milk
Eight ounces of meat broth
Parmigiano reggiano to style

Method:
1)Pour oil in a pot with excessive edges, evenly fry on medium warmth onion, carrots and celery chopped beforehand evenly fry on till turn into golden brown.
2)Add all of the meat and Sauté them nicely, 10 minuts roughly.
3)Deglaze with purple wine
4)Salt and pepper
5)add half of the broth little by little, meat ought to take up it
6) Now ADD tomato puree and triple focus
7) Stir and let’s cook dinner on low warmth for two hours becoming a member of, when wanted, the remaining broth
8)After two hours add the milk, add salt and pepper once more if wanted.
In Italy we eat it with recent egg tagliatelle but it surely’s good with each form of pasta. When it’s important to serve the ragù alla bolognese with tagliatelle combine every part in a pot, sautè for a few minute and sprinkle each dish with quantity of parmigiano reggiano.
I hope you may do that dish and you will get pleasure from it

source

My Kitchen Table: 100 Pasta Recipes

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Publication Date2019-10-09
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Release Date2019-10-09
StudioIndependently published
TitlePasta Sauces Cookbook: Traditional Recipes of Italian Cuisine. Deep travels through the true culture of first courses in Italy. Real Traditional Italian Cookbook.

Easy and Fast Noodles: Simple Noodle Cookbook for Quick Weekday Meals

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AuthorAngel Burns
BindingPaperback
EAN9781697252163
EAN ListEAN List Element: 9781697252163
ISBN1697252168
Item DimensionsHeight: 900; Length: 600; Weight: 30; Width: 21
LabelIndependently published
ManufacturerIndependently published
Number Of Pages84
Package DimensionsHeight: 21; Length: 900; Weight: 40; Width: 600
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2019-10-03
PublisherIndependently published
Release Date2019-10-03
StudioIndependently published
TitleEasy and Fast Noodles: Simple Noodle Cookbook for Quick Weekday Meals

From Pasta to Pancakes: The Ultimate Student Cookbook

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AuthorTiffany Goodall
BindingPaperback
BrandQuadrille Publishing Ltd
EAN9781787130159
EAN ListEAN List Element: 9781787130159
EditionNew edition
ISBN1787130150
Item DimensionsHeight: 661; Length: 874; Weight: 108; Width: 79
LabelQuadrille Publishing Ltd
ManufacturerQuadrille Publishing Ltd
Number Of Items1
Number Of Pages160
Package DimensionsHeight: 71; Length: 890; Weight: 128; Width: 677
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2017-08-10
PublisherQuadrille Publishing Ltd
Release Date2017-08-10
StudioQuadrille Publishing Ltd
TitleFrom Pasta to Pancakes: The Ultimate Student Cookbook

Skinny Pasta: 80 flavour-packed recipes of less than 500 calories (Skinny series)

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AuthorJulia Azzarello
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EAN9780857834959
EAN ListEAN List Element: 9780857834959
Edition01
ISBN0857834959
Item DimensionsHeight: 925; Length: 675; Weight: 109; Width: 63
LabelKyle Books
ManufacturerKyle Books
MPN33415347
Number Of Items1
Number Of Pages160
Package DimensionsHeight: 71; Length: 906; Weight: 110; Width: 638
Package Quantity1
Part Number33415347
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2019-03-07
PublisherKyle Books
Release Date2019-03-07
StudioKyle Books
TitleSkinny Pasta: 80 flavour-packed recipes of less than 500 calories (Skinny series)

Gennaro's Pasta Perfecto!: The essential collection of fresh and dried pasta dishes

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AuthorGennaro Contaldo
BindingHardcover
EAN9781911624370
EAN ListEAN List Element: 9781911624370
ISBN1911624377
Item DimensionsHeight: 969; Length: 744; Weight: 179; Width: 87
LabelPavilion Books
ManufacturerPavilion Books
Number Of Items1
Number Of Pages176
Package DimensionsHeight: 87; Length: 976; Weight: 176; Width: 772
Package Quantity1
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2019-09-05
PublisherPavilion Books
Release Date2019-09-05
StudioPavilion Books
TitleGennaro's Pasta Perfecto!: The essential collection of fresh and dried pasta dishes

Beginners Pasta Cookbook & Guide: Super Simple and Delicious Homemade Pasta Recipes

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AuthorMolly Mills
BindingPaperback
EAN9781074074135
EAN ListEAN List Element: 9781074074135
GenreFood & Drink 
ISBN1074074130
Item DimensionsHeight: 900; Length: 600; Weight: 27; Width: 19
LabelIndependently published
ManufacturerIndependently published
Number Of Pages75
Package DimensionsHeight: 19; Length: 900; Weight: 37; Width: 600
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2019-06-15
PublisherIndependently published
Release Date2019-06-15
StudioIndependently published
TitleBeginners Pasta Cookbook & Guide: Super Simple and Delicious Homemade Pasta Recipes

Pizza,Penne Pasta,Lasagne: favorite recipes/Blank Recipe Journal to Write in for Women, Make Your Own Cookbook.My Best Recipes And Personalized blank ... size 6x9.(family recipes journal)

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AuthorR.O
BindingPaperback
EAN9781706930334
EAN ListEAN List Element: 9781706930334
ISBN170693033X
Item DimensionsHeight: 900; Length: 600; Width: 46
LabelIndependently published
ManufacturerIndependently published
Number Of Pages201
Package DimensionsHeight: 46; Length: 900; Weight: 80; Width: 600
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2019-11-09
PublisherIndependently published
Release Date2019-11-09
StudioIndependently published
TitlePizza,Penne Pasta,Lasagne: favorite recipes/Blank Recipe Journal to Write in for Women, Make Your Own Cookbook.My Best Recipes And Personalized blank ... size 6x9.(family recipes journal)
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34 Comments

  1. Abhi Foodie

    November 6, 2019 at 2:37 am

    Keep the Good Work going

    Reply

  2. Hide Kawa

    November 6, 2019 at 2:37 am

    Nice bracelet. Was that a turquoise bracelet? Looks really nice and sexy

    Reply

  3. frankie lucci

    November 6, 2019 at 2:37 am

    Yay!

    Reply

  4. Un Lupo da Salotto

    November 6, 2019 at 2:37 am

    Nel latte inzuppaci i biscotti.

    Reply

  5. Tommaso Leso

    November 6, 2019 at 2:37 am

    If you want a free suggestion – possibly the most important thing to do when you make a Bolognese: brown the meat first, and then add the vegetables – otherwise you'll never get the proper Maillard reaction in the meat. Also, cook it for at least 2 and a half hours, and try adding some milk or cream at the end. 

    Reply

  6. saramarasgrunt

    November 6, 2019 at 2:37 am

  7. Anthony Chimente

    November 6, 2019 at 2:37 am

    It is way too watery

    Reply

  8. oblorg

    November 6, 2019 at 2:37 am

    no garlic or spices?

    Reply

  9. pieros321

    November 6, 2019 at 2:37 am

    That is not Bolognese.. WTF?! errr!

    Reply

  10. Kimmie Merriam

    November 6, 2019 at 2:37 am

    Hey Richard, you should check your video out with the CC on for a laugh. I came home shitfaced last night after a party and watched this video about a minute in before I died laughing.

    Reply

  11. indianaP wnz

    November 6, 2019 at 2:37 am

    I got to the end and realised this has no garlic :0o, looks like a great recipe.Red wine and milk is not something I've seen before even from someone like chef Pasquale over at Orsara recipes, I think frying some finely chopped bacon before doing the veggies at the beginning could be nice, the bacon would glaze the bottom of the pan nice and you don't have to throw so much salt in then 🙂 plus well hey it's bacon 🙂 gonna try this, thanks for sharing 🙂

    Reply

  12. NaturesFairy

    November 6, 2019 at 2:37 am

    Oh man Richard,,, I agree with Anna,,,,, Watching your yummy recipe at 11 PM is making me hungry for a nice big bowl of your Bolognese,,,, WOW!!!  Nice job!!! DANG some how a piece of String Cheese just isn't cutting it right now!!  😉 Brenda

    Reply

  13. AWolf 91

    November 6, 2019 at 2:37 am

    Pretty much the true Italian way of Bologna but only 2 things…the sauce is much drier and the tomato content should only be around 3 tablespoons of tomato puree. Traditionally they only use tomato puree/paste but only a small amount, otherwise a very good sauce.

    Reply

  14. D Weytze

    November 6, 2019 at 2:37 am

    The recipe looks delicious but where is it posted? Could you provide a link? 

    Reply

  15. Thaddeus Glazer

    November 6, 2019 at 2:37 am

    i like to brown the meat and get it very caramelized on a high heat then take it out and sweat the mirepoix in the same pan before adding the meat back in. taking the meat that far gives an even richer flavor

    Reply

  16. fljwb

    November 6, 2019 at 2:37 am

    Inspring the taste buds as ever

    Reply

  17. TheIliketocook

    November 6, 2019 at 2:37 am

    Thumbs up Rich.  (i'm thinking to myself, ok he has the pan full to the brim.  he's gonna spill some sauce when he's stirring it this time.  but you never do…lol)  Probst.

    Reply

  18. The Bald Chef

    November 6, 2019 at 2:37 am

    This is not your Grandmother's Bolognese sauce. This is a rich, rustic, meat sauce that on pasta would make a killer meal….Nice job Richard.

    Reply

  19. Balu

    November 6, 2019 at 2:37 am

    Finally someone who does a real >4h Ragu. It's so much better than the "tomato and ground meat" sauce you usually get.

    Reply

  20. metalbear375375

    November 6, 2019 at 2:37 am

    Wow, that looks fantastic!!! I cant wait to try this recipe. Do you think I could substitute another type of beef instead of veal (my wife doesn't care for veal)? Also, do you think this would freeze well to save left overs? Thanks so much for the video! They are always very enjoyable to watch. Be well!

    Reply

  21. Shine W

    November 6, 2019 at 2:37 am

    Yum! I love a good traditional (Italian) bolognese sauce. I think this particular sauce varies from what part of Italy you come from although I haven't run into a "true" bolognese yet that hasn't started out with those vegies to add that slight sweetness to the sauce. I've never added bacon before but the thought of that flavor sounds super delicious, I'm going to have to give it a try. I was waiting patiently for you (Richard) to add that milk and although you and I add this at different times in the cooking process it truly makes that meat tender but also adds a rich quality. This sauce is such a fantastic Italian staple food that I always have to make a double batch so I can freeze some for later. It's also great for lasagna.. or ANY pasta dish you can think of for that matter! Marcella Hazan was the equivalent to our Julia Child's and her signature dish was the bolognese sauce, she's an interesting infamous chef if anyone wants to research some good authentic Italian cooking. Thank u to the Marcella who turned Richard on to her recipe (I'm heading to her channel next!) and thanks to Richard for sharing it with us. Mmm, looks sooo inviting, I know what mama's cookin in the kitchen this weekend. 😉

    Reply

  22. Tess Cooks 4u

    November 6, 2019 at 2:37 am

    Looks great. Second helpings for me please.

    Reply

  23. Stargazer88

    November 6, 2019 at 2:37 am

    I'll have to make time to make this some day. There are so many BS ragu recipes out there, this looks to be a good one.

    Reply

  24. Tango Joe

    November 6, 2019 at 2:37 am

    You nailed it Richard, that is one fantastic looking sauce!

    Reply

  25. CookingaRound

    November 6, 2019 at 2:37 am

    Awwwwwaaaa that my next recipe…:) 

    Reply

  26. marie Savino

    November 6, 2019 at 2:37 am

    Looks really delicious Richard. I guess bolognese for the italians is like chilli to the Americans…. everyone has their "real authentic recipe" Thanks to you & your friend for sharing 🙂

    Reply

  27. FitAngie

    November 6, 2019 at 2:37 am

    Richard that's a great looking bolognese sauce. I make mid exactly the same only I add bottles of pasata tomato sauce and cook it low and slow for a good 4-6 hrs. Also I don't add cream so they must do it differently up Northern Italy. My parents are from the south

    Reply

  28. EZGlutenFree

    November 6, 2019 at 2:37 am

    That looks so damn good.  Veal Pork and Bacon.  
    Dear Lord Richard, it's after midnight and I'm starving now.
    I know you said you were doing it the Italian way.  Is that where the stripping came into play.  You lost your chef's coat and we go the bare chested Richard somewhere around 11 or 12 minutes in.  Did you get splashed with sauce at some point or did you just decide to get comfy right before it was time to eat.  Whatever the reason I've got my dollar bills ready.  🙂 

    Reply

  29. Southern Coastal Cooking ™

    November 6, 2019 at 2:37 am

    Man you nailed this one it looks so good, my grandmother used to make a very similar dish and her method was very similar to the one you used today. She ground her own meats for making sauces like this and to make her own sausages. I just seems that these days people don't put the time/love into their dishes like she did or as you have done in this recipe.

    Reply

  30. dddannny

    November 6, 2019 at 2:37 am

    Where is the recipe? Thank You

    Reply

  31. Lyndsay Wells, The Kitchen Witch

    November 6, 2019 at 2:37 am

    I can just imagine how amazing this must have been – love the gorgonzola topping!

    Reply

  32. Jonas Rosenven

    November 6, 2019 at 2:37 am

    I really appreciate your videos. They are just like cooking should be. No nonsense and easy to follow. It's a shame how some people think that recipes should be followed to the letter. That is not how classic recipes were made in the first place. Cooking like everything else has basics but it should be mostly about how to make it taste the way you like it. Just like when you season your meal or when you choose what to put in your sandwich. I recently had sushi and the chef put soft and brown slices of onions cooked slowly in sugar, water and butter on top of the Nigiri. That is something we here in Denmark serve with meatballs and potatoes + brown sauce – a traditional Danish dish. It looked weird but was really a good fit for the rice and salmon! I also really found your knife sharpening videos useful. If nothing else then just confirming that what I was doing was right was a help. It is frightening sharpening knives on a whet stone to begin with 🙂 sorry for the long message – just wanted to give some feed back other than "awesome" and "you rock"  – hi hi. Keep 'em coming – Leo from Denmark

    Reply

  33. Colleen Rose

    November 6, 2019 at 2:37 am

    Your friends ragu looks amazing. I love your videos by the way. Look forward to seeing more. Thanks for sharing.

    Reply

  34. Loving Life Fam

    November 6, 2019 at 2:37 am

    Love that, and again pleas 3 portions for my dinner please I don't want to cook today!  😉

    Reply

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