Chef Gianluca Deiana Abis: Authentic Ragù’ Alla Bolognese
Prep. time: 10 minutes
Cook Time: 210 minute Difficulty: 1 out of 5 Serve: 4
1 lb ground beef 1/2 lb ground pork (very fatty) 1 cup Tomato sauce 1 Celery stick, chopped 1 Onion, chopped 1 Carrot, chopped 1 cup of White wine 1 tbsp of Extra virgin olive oil 12 cups of Water 1/8 cup of Whole milk Salt qb Black pepper qb
To prepare Ragù Alla Bolognese, start by finely chopping celery, carrot and onion. Then pour extra virgin olive oil into a saucepan and add chopped vegetable, letting go for about ten minutes on a low heat while stirring, occasionally. Add ground beef and pork. These too will have to brown slowly for about ten minutes, stirring occasionally. Initially all the juices will come out but once dried you can blend with the white wine. As soon as the alcohol has evaporated and the bottom is dry add one cup of tomato sauce. Then pour only 4 cups of water. Add a pinch of salt, mix and cook over medium-low heat for an hour. After the first hour, you can add another 4 cups of water, mix and cook for another hour. At the end of the second hour of cooking, pour the last 4 cups of water and continue to cook on a low flame for another hour. This way the ragù will cook for at least 3 hours. At the end of cooking the result will be very dry, season with salt and pepper, turn off the heat and add milk. One last mix and here Ragù Alla Bolognese is ready.
You can prepare bolognese ragù in advance and heat it when needed. You can keep it in a glass container for a maximum of 2-3 days. If you prefer you can also freeze the meat sauce.