How to Make Ragù Alla Bolognese | Authentic Italian Sauce Recipe
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- čas přidán 18. 08. 2021
- HIGHLY REQUESTED tutorial! We are finally sharing Alessio's sauce recipe. Keep in mind that all Italians claim to have the best sauce haha. This is our version and what we enjoy the most. We use this "ragù" (not the Ragù brand you might be familiar with!) on daily past dishes, in our lasagna and even on risotto in the Fall and Winter. It is actually pretty easy, but you need a few hours to get it right. Ingredients listed below! Hope you try it and let us know what you think!
Ingredients Needed:
One clove garlic
One yellow onion (medium)
Two celery sticks
Two carrot sticks
1 lb Ground Beef
Vegetable Broth (homemade or bought)
3- 15oz cans tomato sauce
35 oz can Cento Peeled Tomatoes
One 15oz can organic tomato sauce
Salt, Pepper
Extra Virgin Olive Oil
White Wine
Fresh Rosemary
Fresh Sage
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I make a lot of things from scratch because I have GI problems. When I make tomato sauce, I usually put fresh tomatoes in the blender and cook them with salt, pepper, basil, and oregano. I can't eat garlic or onions, but I will have to try adding some carrot and celery...maybe a little sage.
Oh my grandson wants me to make this and I’m scared of this one. Thank you for this one. His mom is part Italian but doesn’t like cooking and doesn’t. I’m German, Irish, and Native American. A Southern lady who can fry up a mean chicken and okra, German, and a mean spaghetti sauce. Love to cook.
I just made this and my whole family loves it!!! I love being able to bring a little bit of Italy into our kitchen. 🥰 yall have a Merry Christmas!!
OMGOSH! I LOVE watching all your videos! My faves are your prank ones but I totally love watching your cooking ones, showing how to make everything, step by step! Thank you! Alessio’s Italian accent with the instructions are the BEST! LOVE YOU TWO! Ciao y’all! 💜
Just made lasagna with this recipe and bechamel. No ricotta or mozzerella, just a sprinkle of parmesan. It was delicious and my family loved it!
I had my 1st go at making Sicilian stuffed eggplants (Aubergine) a bit of work but so worth it!!! I will try this recipe. I am blessed where I live in Australia to have a huge Italian community. Food is exceptional here.
Molto Bene Paisano 🇮🇹 I'm Sicilian , so my recipe is a little different , but also similar , and I would be honored to taste your sauce ❤️🇮🇹❤️
lo faccio diverso perche' in america difficile trovare roba fresca almeno dove vivo io ma sarei onorato di assaggiare il tuo
I bet that smells incredible.
I think for a Norwegian/Irish girl, the sauce I make is pretty good(my husband used to crave it). The ingredients are so similar... except I used red wine and add tomato paste. I will, however, be adding the fresh herbs you use. Thank you for sharing, I love your cooking videos. Ciao guys 🍝🥖
I enjoyed your video and can’t wait to try your recipe! Please make more cooking videos 😁
Yummy! I'm sure it smells so wonderful in your kitchen! I'm hungry now. Love this video! Thank you. 😊👏👏👏
It really does! My favorite days are when Alessio makes his sauce. Hours of an amazing aroma throughout the house!
“The best sound ever” absolutely agree
Looks good! We make our own sauce based on what one of my mom’s Italian friends taught her. I’m sure it morphed somewhat over time though. I use basil and oregano for herbs and I’ve never used the carrots and celery. I’ll have to try it though. In any case it’s not hard and I can’t imagine using anything out off a jar.
Glad you made this video 😊 thanks.
Thank you so much for sharing this!!
He’s so adorable! I’m shocked he used canned tomatoes 🥫! I use fresh tomatoes 🍅 and boil them 😁.
I’m definitely going to try it this weekend!! ♥️🍝🇮🇹
Looks delicious!!🙏🏽🙏🏽🙏🏽
So, I have purchased several things you have recommended, or simply used in your videos. I would like to recommend 2 things to you:1) a gas stove is the most wonderful cooking experience, 2) The ladle o use has a hook that I hang it by on my vent hood, right over the pot.
Totally love you both, so enjoying you... and sharing!
I will be making this soon thank you for the recipe
Lovely recipe!!! Going to make it for my in-laws! Never added sage or rosemary to sauces before, looking forward to trying it :)
I’ll definitely be trying this. Thank you so much for doing this. I assume that was cooked with olive oil and the heat remains low so it doesn’t burn?
I agree with you Linda Linda definitely fresh tomatoes when in season if not I like to use San Marzano tomatoes and I do like to use ground sweet Italian sausage..
Thanks for sharing the recipe! I also make bolognese but with red wine. I’ve tried it with white wine, but the red wine just gives it so much more flavor. Instead of just beef, I use a meatloaf mix from the butcher, which is equal parts beef, pork and veal. What region are you from? Can you share some traditional dishes where you’re from? I’m always looking for Italian recipes but so many searches come up with lasagna or spaghetti and meatballs!
I was wondering what the broth was about? This is a good technique to add flavor, very nice !
Rosemary and cilantro, 2 transformative herbs,
garlic is just a given!
Cilantro in Bolognese? That's not an Italian herb but, if you like it that's ok.
I agree that the sound of onions frying in oil is great.
Alessio when cutting any onion if you leave the root intacked it's much easier to dice your onions.. Love watching You y Jessi videos..
I would also add green pepper. I love its grassy taste!
I have made this sauce several times so far and my family and I refuse to buy store bought sauce! I have made your other sauce also which is delicious. I am going to try your Tiramisu soon. Are you coming out with more recipes? I sure hope so.
Chicken Alfredo from Italian man I met in Lampasas Texas, the BEST ever, first real Italian food I've had in many years, I'm in S. Mississippi
Yes, my Nonna's Bolognese sauce we use pork mince & sometimes a mixture of pork & veal mince. We never use beef. Glad we're not in America if the pork mince isn't nice 🙂🇮🇹💖
It looks amazing! If you don't like the smell of the pork from the regular supermarket, you may want to try Whole Foods or Fresh Market and see if you like the ground pork from there.
Sounds yummy!
Love you guys!! My husband is Sicilian that makes his kinda close. ❤️😘
NICE!! Can't wait to try!....................
*********** JUST A NOTE: I'm fairly new to your awesome channel (last 6 months) and LOVE your content. 👏ALESSIO, I've noticed how much your English has improved since this was filmed! 👏Bravo!
To the both of you--look forward to new content! Thanks!
Bravo Alessio!!! No pork meat, no pancetta or bacon, no milk. That's the proper way to make healthy ragù in Northen Italy. Ciao
Il latte si usa, lo usano i bolognesi da dove arriva la ricetta, non è questione di non essere "healthy"
@@mattialonigro7054 ive never heard of using Milk in a sauce. I will give it a try.
God bless you Mattia.
I am able to get locally raised ground pork and sometimes wild boar at a local butcher. A much better quality of meat and worth the extra money once in a while. Your recipe is much like my mom and nonnie's sauce. Makes me so nostalgic for my childhood.
Love your channel keep it up with awsome content love you 2! Amore!! 😂
Would love your opinions on gluten free pasta.
Awesomeness 😎
The smells of peoples homes, always cooking especially with garlic and rosemary, I miss it SOOOO much, I put fresh rosemary in pan and toast it just for the aroma
I suppose then you could use the vegetable broth water to boil your pasta? Love the video and can’t wait to try!
Excellent idea!
This is how I make my Ragú minus the 🍷 since I don’t drink I sadly never keep it around. I will definitely p/u a bottle to add to mine. Thanks for sharing!
I like to use cherry vinegar in place of the wine. Cook it the same way.
Alcohol will evaporate completely so don't worry, a nice wine adds great texture
I am going to try this. Thank you!
If that wasn't much salt....whew....pouring it straight from box 😳 LOL
"Ragù need a lotta wattar lotta"
What is Alessio's take on a pinch or two of Sugar in Tomato base sauces. I was taught it helps to prevent heartburn.
I remember coming back to U.S., I seen ravioli in can, I actually got VERY sick when I ate it, lol
Looks very tasty! I am surprised to see you using Morton’s salt when you use such high quality ingredients with your other foods. Try some Redmond’s Real Salt. So much tastier and better for you!
Cool je vais essayer cette recette de sauce Ragu avec le Risotto de l'autre vidéo ;)
I came here because of the risotto video lol, hoping to try and make it soon! I haven’t cooked anything Italian before 😅
Oohhh I have pancetta but can I use ground bison as well? Or mix the two?
Love watching y'all! I have a question.. Does Alessio ever refer to his sauce as gravy? My grandparents came to the US from Italy and always called pasta sauce that contained meat, gravy.. I was just wondering..
My grandparents from Sicily called it Red Gravy.
@@daBEAGLE1017 Yes, gravy or red gravy..
Gravy is inaccurate, if any Italian call it gravy it's just a wrong translation, because you don't have an exact same word in english.
Gravy is juices of meat, thickened in some way, this is not.
We call this sauce "sugo" or "salsa" in italian. No real english word for "sugo", but a close translation would be sauce.
Morton’s salt is the worst. But this recipe looks amazing. Definitely trying this!
What brand of olive oil do you use??
Do you ever add Italian sausage or oregano at the beginning with the beef?
We have an Italian grocery store that imports pancetta. How would I use it in your recipe? Thank you
Thank you so much for this recipe❤. May I ask, is there anything I can use instead of wine? Because I can't eat something that contain wine/alcohol drink in it.
Thank you so much💕💕
There are some interesting substitution ideas online if you want to try to get some of the flavor components of wine without the alcohol (stuff like sugar+mild fruity or rice vinegar) but you can also substitute more of the broth that you already would make for this recipe. Another option that may or may not work for your needs is "wine powder" which is wine that has had all of the alcohol evaporated out of it, so it turns into a very fine powder. I used it (with extra water) several times in sauces like this and it worked great, but it can be difficult to find, and might not meet your requirements depending on your reasons for avoiding wine/alcohol. I hope these tips might help you have delicious and safe success!
Oh, I also just remembered that I have some unfermented pomegranate juice powder on my shelf as well, and when combined with water, something like that might work to bring sweet/fruity/sour flavors to your sauce if you need to avoid vinegar and grapes, too. 👍
Cherry vinegar works well.
No milk? I like putting a little bit before I add my tomate sauce... I also put 35% beef, 35% beef and the rest pork and pancetta of course..Lots of different recipes depending on the region. Yours look delicious :)
Looks delicious! Is this the sauce that you put on spaghetti?
No this sauce is for bigger pasta like fettuccine, pappardelle, ziti etc. Spaghetti is for lighter sauces like marinara.
@@lydiapicano8806 thank you
@@rhonda8231 you're welcome !
What kind of olive oil does he use? I know it’s a silly question but I’m genuinely curious. Btw this looks amazing
Not silly at all! We use Partanna olive oil. You can actually find it at Walmart for a pretty good price!
@@ThePasinis have you guys tried California Olive Ranch brand? I used to only find it online but now everyplace seems to carry it.
Sofrito is always the base
I dont know if your recipe does taste good or not , but I do a completely different process. Ragù is a long job .. up to 4/5 hours for a nice one and it takes 12 minutes for soffritto, 40/45 minutes for the meat ( with soffritto) and then wine . after added the sauce , it must cook for hours and very low flame 🔥
@Frazzox I’m Italian too mate .. I live in England but I was born in Italy and I speak Italian of course
@Frazzox ma lasciamo perdere . Lavoro manager in un hotel e quando vado in cucina c’è solo da piangere . Sono senza speranza gli inglesi, sopratutto perché pensano pure di saper cucinare e non accettano consigli (che ovviamente non mi sogno di dargli) . Che cuociano nel loro brodo come si suol dire
@Frazzox ma la cosa grave è che chi ha messo questa ricetta sia italiano 🤣
@Frazzox si certo , questo ragazzo è molto divertente con lei 🤣 lo seguo da tempo . Si gli Italo- americani sono vergognosi 🤣 e sono i. Grandi promotori della nostra cucina . Aiuto . Pensa che qui fanno la lasagna con il brisket beef e la panna .. ed è pure un “buon” ristorante per la media inglese . Da tagliargli le mani
Do you have the full recipe
I have no problem finding pancetta or ground pork in Philadelphia because we have many Italians unlike the south where you are
Looks good but I'd add more garlic. Love garlic
Ayyyyy
😂🥰
i was always told extra virgin olive oil wasn't used for high heat only for salad dressing or bread dip...is that true?
Its like my Mama made it.
There is a difference in ground pork. There is sausage whether a breakfast, spicy, italian, and there is plain ground pork. Maybe look at a meat market for the different ingredients. I prefer his original use of ground pork. Some do beef, pork, and veal.
Thank you. The trick is the 2 hours.
This is a ragù recipe, now we need a tomato sauce recipe.
I have a great butcher, who does pancetta 💖
But what do you eat with the Ragu? Pasta? Or bread?
You must have two houses. Two colors of cabinets.
3 things besides spaghetti I really miss, spinach ravioli, focaccia (plain) fried sardines, helpe out, PLEASE
Never table salt, kosher or sea salt
You should have him try Alta Cucina tomatoes from California. They're better than Italy ;)
Se ci metti rosmarino, salvia e aglio non puoi più chiamarlo ragù alla bolognese. Il ragù alla bolognese ha una ricetta precisa. You know that if you add rosemary, sage, garlic or other ingredients it is not anymore ragù alla bolognese, so you need to call it ragù your way.
This is more of a Northern recipe.
Ragu (Bolognese) is a Northern Dish...
Does the wine help with the acidic taste? I've always added a bit of sugar but I see you didn't do that.
Just for saying. Usually in Italy, from what I have always known, it is not very common to put sugar in the sauce, certainly in the south, but just salt and that's it, together with olive oil.
@@YagamiSora95 true
No acid taste if you use good wine and let it evaporate for enough time. I personally prefer to use red wine, it gives a stronger taste to the beef meat.
If the tomatoes aren't sweet, in Naples they add a little sugar to balance the acidity. Clemenza in The Godfather even puts a little sugar
What was the meat he was talking about pancetta, pig(pork)? What kind of meat was he looking for when making sauce?
Ingredients, win! Maillard reaction, fail. He has the right idea, just not the right stove. I had to buy a portable butane stove to make it properly
Manca mezzo bicchiere di latte!😊
I have NEVER NEVER heard to use rosemary in sugo! How can there be no sausage mate in America and white wine never never with red meat..
Different but interesting 😊
Is this what you guys use for spagetti? Or can he show us his version of spagetti
you can use whin any pasta
Ragù is best with tagliatelle, fettuccine pasta!
If we were to jar this how long would it last?
Max 2-3 days in the fridge !
2 to 3 days is the absolute safest, but I’ve refrigerated sauce for up to 5 days with no ill effects.
I know that may be you take this like insult but it's not my intention, this recipe it's like "picadillo" in México, the only difference it's the wine, in our recipe we don't use it, we use some pieces of chipotle for spicy, but the rest it's almost the same
Make spaghetti carbonara plis
Have you tried Trader Joe’s? Sausage I mean 🤣🤣
Hmm. I thought there shouldn't be garlic in bolognese ragù? Just wondering. I once cooked it with some garlic and my Italian friend disapproved it.
So no instapot ragu huh?
Alessio, when you scrape your chopped veggies into your pot use the other side of the knife (the top dull part). When you drag the sharp part of the blade across the board it dulls the blade faster.
thank you so much! I didn't know this but now that I think about it I've always seen it done thank you again
Why do you have butter in the pasta water ? My Sicilian Husband says that is a no no !
I never know what kind of wine to get
The advice I’ve heard is red OR white; the main thing being, use a wine good enough that you would enjoy drinking on its own. Also, it should be a dry wine, not sweet.
I'm guessing you are from the south, Napoli perhaps, perhaps not but that is way too much tomato for a traditional Ragu. No garlic, however being French and American I admit I sometimes put a little garlic in my Ragu. The only seasoning beside a sofrito in a real Ragu alla Bolognese can be a bay leaf or two, there are NO herbs in a traditional Ragu. Your Ragu is delicious from what I see, and I do also sometimes even add a little oregano. I respect that you admit this is your own version of a Ragu but like my own version at times it is not Authentic.
Why so much sauce?
Carrots?????????????????????
He leaves so much sauce behind by not scraping the cans
Rename the video into "Ragù n a swimming pool of tomato" - which sure must taste good - but definitely is not "alla bolognese".
probably the less authentic Italian sauce on the web
give a better flavour...e put in un po' di ossi...sci...bones...it's an old bologna's trick.