Homemade Authentic Ragù Bolognese

This Bolognese recipe makes approximately 8 servings for two people.

This recipe is the authentic Italian Ragù alla Bolognese recipe, just like Mumma used to make. It is the authentic Bolognese recipe from Bologna, Italy, following the strict ingredients and method stated by the official rules of 'Accademia Italiana Della Cucina', the guardians of the official recipe of Ragù alla Bolognese.

To keep this recipe authentic, do not add any other ingredients not listed in this recipe. The authentic bolognese recipe does not use any herbs, spices, garlic or any thickening agent.

It is surprisingly simple to make; you just need time to chop the vegetables. I'm using 1kg of ground beef to make enough for several meals, as I like to make enough for several meals and store it in the freezer. This recipe is enough to feed two with eight meals, i.e. sixteen servings. You can adjust the recipe for your needs, so if you want dinner for 6 people, you can half the ingredients.

I also use this bolognese to make my homemade lasagna. In the future, I will post my homemade lasagna recipe using this bolognese recipe.

Ingredients

• Olive oil - 7 Tbsp olive oil
• Pancetta - 150g pancetta
• Carrots - 165g carrot
• Celery - 165g celery
• Onion - 165g onion
• Beef - 1kg ground beef
• Passata - 700g good quality Italian tomato passata
• Puree - 3 Tbsp tomato puree
• Wine - 375ml red wine (or white wine)
• Milk - 250ml milk
• Salt - to taste
• Pepper - to taste

Cooking Method

1. Finely chop the carrots, celery and onion.
2. Add the olive oil to a large cooking pot on medium heat.
3. Add the chopped Pancetta and cook for about 5 minutes.
4. Add the carrots, celery and onion and saute for 10 minutes until soft but not browned.
5. Add the ground beef and cook until the meat is brown. Break down the lumps in the ground beef as you cook.
6. Add the wine and simmer to evaporate the alcohol.
7. Add the tomato puree to the ground beef and vegetable mix.
8. Add the tomato passata and stir into the meat and vegetables.
9. Cover the cooking pot and simmer for 3 hours, preferably more.
10. Add the milk about half way through cooking.
11. Add salt and pepper to taste at the end of cooking.