COPPER🇮🇹 Italy
Ragù alla bolognese recipe
Milk, wine, and three hours of patience.
Ingredients
- 500 g beef mince, coarse
- 150 g pancetta
- 1 carrot
- 1 celery
- 1 onion
- 250 ml whole milk
- 200 ml dry white wine
- 300 ml tomato passata
How to make Ragù alla bolognese
- Chop the carrot, celery and onion very fine and sweat them slowly in butter and oil. Fifteen minutes, no colour.
- Add the pancetta, then the beef. Break it up and let it lose its water and start to fry.
- Pour in the milk and let it disappear entirely. Then the wine, the same way.
- Add the passata, half-cover, and hold it at a bare tremble for at least two hours.
What is Ragù alla bolognese?
Ragù alla bolognese is a traditional dish from Italy, cooked in a pan, and takes about 210 minutes from start to finish. It is built around beef mince, coarse, tomato passata and whole milk. The recipe below uses 8 ingredients and is written out step by step.
How long does Ragù alla bolognese take?
At 210 minutes it is slower than 98% of the 588 dishes in Copper's atlas. The method runs to 4 steps.
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