How to make Bolognese Sauce | Original Italian Ragu Recipe

In this video we will show you how easy and quick it is, to make an original Bolognese Sauce from scratch. This Sauce is more like a Ragu and can be enjoyed with any of your favorite pastas. It is mostly called Spaghetti Bolognese, but it is not really served with spaghetti in Italy. This is a step by step cooking tutorial and after all is cooked and done you will have a delicious Bolognese Sauce go to recipe. Let me know in the comments how it turned out and if you enjoyed it!
Buon Appetito!
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⬇️⬇️ RECIPE BELOW ⬇️⬇️
Bolognese Sauce:
1 small red onion
2 carrots
2 stalks of celery
1lb ground beef
1 cup of red wine
2 cups of water
14oz can diced tomatoes
28oz can crushed or pureed tomatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
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[@isobeyoko4876]

Looks SO good!😍

[@marymedellin6179]

Need to try this recipe. Italian is my favorite food. Thanks!

[@DebbiesKitchenCorner]

You will love it 😍

[@reetaskitchen_]

Sauce Recipe LOOKING SO delicious dear 😋👍 keep it up ✨ thanks for sharing 👩‍🍳 I have subscribed to your channel🌼 stay in touch always connected😇

[@DebbiesKitchenCorner]

Thank you very much! 😊

[@bruciat0]

You forgot milk or sugar, wine and tomato together are very acidic, and a few herbs won't kill ya

[@DebbiesKitchenCorner]

Not really! Italians do not use milk or sugar for the sauce.

[@paulbonge6617]

@@DebbiesKitchenCorner I'm sure this Bolognese tastes very good but I'm going to be a little critical. Yes, the Bolognese do often put milk in at the end and some don't. The original receipt as recorded by Pellegrino Artusi in his 1891 cookbook, La scienza in cucina e l'Arte di Mangiar Bene, called for white wine, and then cream at the end. Milk is a debated but not excluded ingredient in Emilia Romagna as is the pancetta which appears in Artusi's book as well as ONLY using lean veal. It's acceptable to use only lean ground beef but for flavor and a little more fat using ground pork and also veal is most often the case. Your Ragu Bolognese looked to wet; it should be only slightly wet so that it doesn't weep pink water all over your plate as yours did, but that is a minor issue. Your spaghetti looked like it was dead. It should come out of the pot wet and be tossed with the proper amount of sauce in a pan and add a little pasta water if needed then plated. You are totally correct that Italians NEVER serve this sauce with spaghetti and, pappardelle or tagliatelle are preferred. All in all, this Ragu Bolognese would be acceptable and was well done.

[@paulbonge6617]

OK Italians don't put herbs in a Ragu Bolognese, nor do they put garlic. This is a Ragu (Ragu does not mean sauce; it is a cooking method for slow cooking meats or vegetables) so, it is slow cooked just barely bubbling for 4+ hours adding water if it is becoming too dry, but it should not weep pink liquid on the plate as her Ragu Bolognese did. As to the acidity, the slow cooking for 4 hours or more takes care of that and the carrot is where you get the sweetness which offsets any residual acidity. Strictly speaking NO Italian would be caught dead putting rosemary, thyme, or oregano into a Ragu Bolognese. The only herb that might be present but usually also NO, would be basil that is often in a passata but in moderation. Last but not least, the term Ragu derived from the French Ragout also a long slow cooking of meats/veggies. The word Ragout in French is derived from the verb Ragouter which means to bring back taste. The prolonged and slow cooking process concentrates sugars and flavors, the breaking down of the meats in this process also "brings back flavor" and herbs would lose almost all of their flavor after being cooked for so long. As with most dishes the herbs are added toward the end of the cooking time anyway. This dish is a celebration of the meats, veggies and tomatoes and stands on its own quite well thank you.

[@paulbonge6617]

Thought you might enjoy this video from the birthplace of Ragu Bolognese. czcams.com/video/W8kWXy-nv3Y/video.html

[@lamagic007]

No no no