How To Make THE Bolognese Ragù

The Original Bolognese Ragù from Bologna. No Garlic, No Basil, No Parsley. Veal, Pork, and Beef slowly cooked with San Marzano Tomatoes and a sofrito
Ingredients:
500 grams of Ground Veal
500 Grams of Peeled San Marzano Tomatoes
1 Liter of Passata
170 Grams.of Tomato Paste
500 Grams.of Egg Tagliatelle
500 Grams of Ground Pork
500 Grams of 80-20 Ground Chuck
4 Carrots
3 Celery Stocks
1 Onion
1 Glass of White Wine
1 Glass of Milk
1-2 Glasses of Water
4-5 Tablespoons of Extra Virgin Olive Oil
Salt and Pepper
#bologna #bolognesesauce #bolognese #tagliatelle #howtomake
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[@KaitlynWeale]

This right here is the one I've been waiting for. Bolognese is my favorite! Vinnie, I have to pay you to come to my house & make it, or you have to tell me what to buy (besides the meat, pasta, and the veggies that go into it) so I can attempt to make it the real way 😂👏🍝.

[@timbucktu5141]

I do nearly the same except: put onion first until translucent then add the celery and carrots ( those cut in cubes) , until the onions start to brown, then I add the tomato paste and brown it in seconds and add the meat. The meat contains a lot of water and keep constantly stir it until the meat gets grey. To help the water evaporate I add some salt. When all the meat is grey I add the wine, white or red depending what’s in the board and if I make a white or a red ragu. For a red ragu it does not matter. When the alcohol is mostly evaporated approximately 5 min. I add fresh two San Marzano tomatoes(in summer), cook them a bit ( one minute) then incorporate two small tins or one big , cook them a bit to warm it up and the Sugo. Each thing time by time so that the cooking temperature doesn’t fall too much in one time. When it starts bubbling after the last ingredient I turn down the heat to simmer and add the pepper and salt again. Taste after 5 min. and adjust salt and pepper. And simmer for 3 to 5 hours. In the last 5 min. I add a glass of milk or half a glass of cream, depending on my fridge. Sometimes I add fresh laurel leaves (2) thinly sliced, but they are not necessary for the last 30 min. because I have them in my garden.
No Basil nor origanum despite I have them in my garden as well.
First dish will be: ragu in a bowl and salad on the side.
On the next day I will use a part of this ragu with egg noodles like tagliatelle. Another day I like to eat it with boiled potatoes and the rest will be incorporated into a lasagne.
For a ragu I sometimes use spices mixed into the meat in the grinding process, therefor I give my butcher the advice how she should mix it. For Georgian cuisine or French or Balkan cuisine I change only the spices or have no spices at all and can produce food for my beloved ones but the technique is always the same to produce this basic and stable food.

[@timbucktu5141]

My question would be: as you have south Italian roots: how would you make an ragu bianco?

[@cookingwithvince]

I really appreciate your insight on your technique for Bolognese! It'd be interesting to see this comment translated in a video.

[@cookingwithvince]

I may decide to do a video on this!