Bolognese Meat Sauce (Ragu Alla Bolognese) - Emilia-Romagna, Primo Recipe

Name: Bolognese Meat Sauce (Ragu Alla Bolognese) - Emilia-Romagna, Primo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, peeled and finely chopped; 1 carrot, washed, peeled, ends cut, and finely chopped; 1 rib of celery, washed, ends cut, and finely chopped; 50 grams pancetta; 50 grams butter; 300 grams lean beef (such as flank or arm clod), finely diced (can replace some of the beef with a mixture of veal, fresh sausage, and/or pork); 100 grams prosciutto; 180 milliliters red wine; 200 milliliters tomato puree (passata); 2-4 cups meat broth or water; 100 grams chicken livers, finely chopped; 120 milliliters milk or cream

Servings: persons

1 onion, peeled and finely chopped
1 carrot, washed, peeled, ends cut, and finely chopped
1 rib of celery, washed, ends cut, and finely chopped
50 grams pancetta
50 grams butter
300 grams lean beef (such as flank or arm clod), finely diced (can replace some of the beef with a mixture of veal, fresh sausage, and/or pork)
100 grams prosciutto
180 milliliters red wine
200 milliliters tomato puree (passata)
2-4 cups meat broth or water
100 grams chicken livers, finely chopped
120 milliliters milk or cream

1
In a heavy based saute pan or dutch oven over low heat, slowly saute the onion, carrot, celery, and pancetta in the butter until the vegetables are soft, about 3 to 5 minutes.
2
dd the beef and the prosciutto and stir with a wooden spoon until coloured.
3
Add the wine and turn the heat up to medium.
4
Cook until it has 2/3 evaporated, about 30 minutes. Then add the tomato, salt, and pepper.
5
Turn the flame down to as low as possible and put the lid on askew so that steam can escape. Cook slowly, adding a bit of broth whenever the mixture seems to dry and stirring occasionally, for 3 hours.
6
Add the chicken livers and the milk or cream and continue to slowly cook for 1 more hour.
7
Add broth or water to keep the mixture from burning or drying out and stirring occasionally. The chopped meat will slowly dissolve into the sauce. When finished add salt and pepper to taste.
8
Note: Omit milk and substitute butter with olive oil for dairy-free.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 onion, peeled and finely chopped, 1 carrot, washed, peeled, ends cut, and finely chopped, 1 rib of celery, washed, ends cut, and finely chopped, 50 grams pancetta, and more.

Yes, Bolognese Meat Sauce (Ragu Alla Bolognese) - Emilia-Romagna, Primo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bolognese Meat Sauce (Ragu Alla Bolognese) - Emilia-Romagna, Primo

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