The Most Authentic Ragù alla Bolognese Pasta

The Most Authentic Ragù alla Bolognese Pasta
Don’t be fooled by the mass-produced imitation meals on the market! American-Italian cuisine, much like American-Chinese food, merely mimics its original form without capturing its essence, making it incomparable. This recipe is based on the Bologna Chamber of Commerce's registered version of the meat sauce, traditionally requiring over 4 hours of simmering, with 5 to 6 hours being optimal. Italian cuisine emphasizes simplicity in ingredients, adhering to the philosophy that 'less is more.' Aside from black pepper, no additional spices (such as bay leaves, rosemary, garlic, oregano, or basil) should be added. These spices do not lend themselves to long cooking times, and the aromas from tomatoes, onions, celery, and carrots are already perfectly balanced. Pairing the meat sauce with broad, flat pasta like fresh Pappardelle or Tagliatelle is ideal; long, thin Spaghetti is considered one of the lesser options by Italians.

Materials

Olive Oil 20 - 30g
Black Pepper to taste
Pasta 100g

How To Make

  1. Prepare the ingredients.

    Prepare the ingredients.

  2. Cook vegetable scraps in 500ml of vegetable broth (this step can be skipped).

    Cook vegetable scraps in 500ml of vegetable broth (this step can be skipped).

  3. Using low heat, warm the oil and add onions. Sauté for 3-4 minutes until soft.

    Using low heat, warm the oil and add onions. Sauté for 3-4 minutes until soft.

  4. Add celery and carrots; sauté for another 3-4 minutes until softened.

    Add celery and carrots; sauté for another 3-4 minutes until softened.

  5. Turn the heat to medium, add the pancetta, and sauté for 3-4 minutes to render the fat.

    Turn the heat to medium, add the pancetta, and sauté for 3-4 minutes to render the fat.

  6. Add beef and pork mince, sauté until browned and the moisture has evaporated, about 10 minutes.

    Add beef and pork mince, sauté until browned and the moisture has evaporated, about 10 minutes.

  7. Pour in red wine in two batches to prevent the pot from cooling too quickly. Cook for 4-5 minutes until the alcohol has evaporated.

    Pour in red wine in two batches to prevent the pot from cooling too quickly. Cook for 4-5 minutes until the alcohol has evaporated.

  8. Stir in tomato paste until evenly combined. If you don't have tomato paste, you can substitute with 2-3 times the amount of canned tomatoes or tomato puree.

    Stir in tomato paste until evenly combined. If you don't have tomato paste, you can substitute with 2-3 times the amount of canned tomatoes or tomato puree.

  9. Add tomato puree and stir well, cooking for 5-6 minutes to reduce acidity.

    Add tomato puree and stir well, cooking for 5-6 minutes to reduce acidity.

  10. Add 500ml of hot vegetable broth, bring to a simmer, then reduce to the lowest heat, cover, and cook for 30-40 minutes.

    Add 500ml of hot vegetable broth, bring to a simmer, then reduce to the lowest heat, cover, and cook for 30-40 minutes.

  11. Once the time is up, cover the pot and let it simmer.

    Once the time is up, cover the pot and let it simmer.

  12. Transfer to a 140-degree oven and bake for 4 hours. This can also be done on the stovetop. Check and stir every half hour or hour.

    Transfer to a 140-degree oven and bake for 4 hours. This can also be done on the stovetop. Check and stir every half hour or hour.

  13. After 4 hours, bring it back to the stovetop, remove the lid, and let it reduce.

    After 4 hours, bring it back to the stovetop, remove the lid, and let it reduce.

  14. Taste the sauce, and add milk to balance the acidity. Cook for another 5-10 minutes to reduce.

    Taste the sauce, and add milk to balance the acidity. Cook for another 5-10 minutes to reduce.

  15. The finished meat sauce should have a cement-like texture, without excess fat or moisture.

    The finished meat sauce should have a cement-like texture, without excess fat or moisture.

  16. Mix the meat sauce, cooked pasta, and some pasta water, and cook together for about 1 minute.

    Mix the meat sauce, cooked pasta, and some pasta water, and cook together for about 1 minute.

  17. Top with cheese and black pepper for an elevated finish!

    Top with cheese and black pepper for an elevated finish!

  18. Store any leftover meat sauce in the fridge; it can solve a week's worth of dinners.

    Store any leftover meat sauce in the fridge; it can solve a week's worth of dinners.

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