All the tips and tricks to make the REAL traditional bolognese sauce – Once you try the original Italian recipe, there’s no going back!

Traditional bolognese sauce(RAGU阿拉肉酱)是意大利美食的主食,并在世界上可能是最有名的意大利面酱。

*This post contains affiliate links*

It is a meat-veggie-tomato based pasta sauce originating in Bologna, Italy. The meat is slowly cooked in its sauce for hours, to help developa complex-flavour and texture.

The result is a comforting, flavour-loaded meaty sauce that melts in your mouth.

To be honest, it’s very difficult to track down the real original recipe, and every single family in Bologna and in Italy has their version.

BUT, the one we are making today is as close as it can be, and it’s the official recipe from theAccademia Italiana della Cucina

One thing is sure though, the traditional bolognese sauce is pretty different from the ones you see around the world.

The Original Italian Ragu’

让我们先来澄清所有的最重要的事情开始。在意大利,我们从来没有与服务意大利面条肉酱。Never.

If you think about it, it’s just way impractical.

The sauce drips away from the pasta and is left on the bottom of the plate, so you basically eat plain spaghetti and spoon the sauce off the plate. That doesn’t make sense.

traditional bolognese sauce with tagliatelle pasta

Fresh egg tagliatelle are the official pasta that accompanies ragù in Bologna (the famoustagliatelle alla bolognese).

但是,你也可以用任何一种短面食有一个“洞”,如风味小吃马尼切,rigatoni,通心粉面食为它服务,使面食捕获了所有的小肉位。

Also, inmost of the unauthentic recipes,you often see the meat swim in a pool of tomato sauce.

在原来的ragu’ alla bolognesethere’s just enoughtomato passataorpelati( pureed tomatoes or whole peeled canned tomatoes) to add a hint of sweetness and another layer of flavor to the sauce.

These are the two most common mistakes, but if we look closely, there are a lot more differences, mainly on the ingredients. Let’s have a look.

Bolognese Sauce Ingredients

The bolognese ragù is typically made by simmering the meat and veggies in tomato sauce, white wine, milk and stock for a long time (often up until four hours).

这种缓慢的烹饪过程使肉软化,分解成味汁,创造一个独特的风味和质地。

It’s fair to say that the better the ingredients you use, the better your sauce will be, so choose them wisely.

传统肉酱配料:碎牛肉,培根,白葡萄酒,特级初榨橄榄油,番茄酱,蔬菜汤,牛奶,红萝卜芹菜和洋葱米尔普瓦

牛肉剁碎和咸肉

Traditionally the meat cut calledcartella(near the belly) was used, but nowadays most of people use the shoulder, as it’s easier to find and less fatty.

你需要你的肉被剁碎的粗糙,所以问问你的屠夫新鲜肉肉给你,确保肉是相当粗糙的,不剁碎。

注意:大多数厨师喜欢用一把锋利的刀子砍手的牛肉。如果你走这条路线,注意你的肉酱需要煮了几个小时时间。

尽量避免预先包装的超市碎牛肉,因为它通常剁碎,你必须在使用的肉切成无法控制。

事实是,如果你想有一个适当的肉酱,你需要适当的肉。

Together with the beef, you will also need pork pancetta or pork belly, but try to go for the sweet kind as the tradition wants, and not smoked kind.

If you have trouble finding it, you can use pork mince as a last resort or just use smoked pancetta – your secret is safe with me.

Tomatoes

您可以使用番茄番茄酱或pelati tomatoes*affiliate link*.

如果使用后者,从可以删除它们(不要丢弃汁)。切成两半纵向,deseed他们,把他们回到自己的果汁,配方进行。

Alternatively, you can swap the tomato sauce altogether and use 20 gr of三重番茄浓缩物*affiliate link*(也称为番茄酱)。

Vegetables

Most of the most amazing Italian sauces and stews start with asoffritto,基本上意大利mirepoix

切碎的胡萝卜,芹菜,洋葱的这样的搭配是所有你需要做的肉酱”的基础。

Of course, go for organic veggies if possible, and make sure you cut them evenly.

Wine, Milk & Broth

Don’t be surprised to see wine as part of the ingredients.

Real bolognese needs wine. Use a good dry white wine with moderate alcohol content (ideally between 10 and 12 percent) and generous acidity.

韦尔迪基奥或圣乔维斯葡萄酒是我的一些最喜欢的选择。

不要惊讶地看到牛奶在波伦亚成分要么。

少许牛奶倒入接近尾声酱,有助于平滑了从番茄酸度和嫩肉,所以不要跳过它。

Keep some veggie or meat broth on the side whilst you cook the sauce.

如果使用成浓汤西红柿或pelati,你会不会可能需要很多,但如果你使用的番茄酱,你需要大约250毫升的植物性肉汤。

How To Make Italian Traditional Bolognese Sauce

Once you have the right ingredients, the recipe is pretty straightforward and quite easy to master.

recipe process step 1: first image shows soffritto cooking in a large pot, second image shows the beef and pancetta cooking in another pot

通过用橄榄油用小火涡流加热一大壶开始。

Fold in the soffritto vegetables, and cook, stirring often for about 10 minutes, until the veggies have softened.

加热超过中等热另一个锅,在烟肉和翻炒折叠5分钟。

Then add in the beef and continue to cook, stirring often, until it’s browned.

recipe process step 2: first image shows veggies and meat cooking in the same pot, second image shows hand pouring in the white wine

Transfer the beef and pancetta into the pot with the veggies, and bring the temperature to medium-high.

倒入酒,并允许其蒸发,约5分钟。

recipe process step 3: first image shows hand pouring the tomato sauce into the pot, second image shows the traditional bolognese sauce slowly cooking, with a bay leaf added in.

倒入番茄酱放入锅中,并在月桂叶添加(如果使用)。

减少热量很低,部分地覆盖有盖锅中,然后慢慢煮至少2小时的肉酱”。

Stir the sauce occasionally, and if you see it’s drying out, pour in a little stock.

During the last half an hour of cooking, pour in a little milk at a time, until fully incorporated.

酱油是准备当它达到一个密集而富有质感。

If it’s still too runny, continue to cook it gently a little more, don’t add cornstarch or anything else,slow cooking is the key.

技巧完美的肉酱

The perfect bolognese is a direct result of the ingredients you use然而,也有将带给您酱到一个新的水平的几个秘密。

traditional bolognese sauce in a large pot

-Chop the veggies by hand.我知道,使用食品加工可能是诱人的,但手工切碎soffrittogives the ragu’ a unique texture.

- 不要急于进去。The meat and thesoffritto需要不同的定时和温度做饭。

肉需要高热量的汗水,而soffritto需要文火煮至蔬菜变软。

-Use two pans, then add the meat to the pan with thesoffritto

另外,第一煮蔬菜,起油锅将其删除,然后煮的肉,再加入蔬菜补缴。

- 无论是蔬菜和肉类需要煮均匀,所以使用大型重型锅或铸铁壶,that will hold the heat steady.

-If you use minced beef, the cooking process should take about 2 hours.

-If you use knife-chopped meat instead you want to slow cook it for up to 4 hours, until the meat breaks downs nicely into the sauce.

-The traditional recipe, surprisingly,doesn’t call for any kind of aromatic herbs.

However, if using tomato passata or pelati, I always添加新鲜月桂叶,to help level up the tomato acidity.

traditional bolognese sauce served with tagliatelle

-Leave the salt and pepper out until the very end.The ragu’ should be seasoned once it is cooked through.

Taste it first, you’ll see that it won’t need much salt, I rarely season it to be honest. Freshly-cracked black pepper is not essential either.

- 最后,be patient.The slow and long cooking is, in fact, essential for the right flavor and consistency.

-Cooking the bolognese at very low heat, for about two hours, it’s the real secret that will thicken your sauce.

Your traditional Italian ragu’ will be ready when the sauce is dense and not too runny.

你应该起什么用传统肉酱?

传统上,你用新鲜的鸡蛋面条的面食或pappardelle为它服务。

在意大利北部,肉酱”也担任顶部polenta它是绝对好吃。

You can also use this meaty sauce to stuff cannelloni or make classic lasagna.

How To Store It

Once cooked through, allow the sauce to cool.

除以在冷冻长达1个月的冷冻型容器中的肉酱和商店。

肉酱在冰箱里2天保持良好。

DID YOU MAKE THIS RECIPE?

请让我知道你喜欢它!在下面留言,并与包括hashtag Instagram上分享图片#manmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台thepetitecook!看着你的照片总是让我微笑*和超饿*!

traditional bolognese sauce recipe
打印配方
from1vote

传统肉酱(拉古”阿拉·波隆尼)

所有的提示和技巧,使真正的传统肉酱 - 一旦你尝试了原来的意大利食谱,有没有回头路!
Prep Time 15分钟
库克时间 2小时
Course: Main Course
Cuisine: Italian
关键词: 牛肉,肉酱,不含麸质,假期,意大利面,通心粉酱,肉酱,日餐,传统
Servings: 4

配料

  • 3tbspextra-virgin olive oil
  • 50gr胡萝卜finely cubed
  • 50gr芹菜finely cubed
  • 50grgolden onionfinely cubed
  • 15grraw pancettafinely cubed
  • 300gr新鲜碎牛肉(优选肩切口)
  • 200mldry white wine
  • 300ml番茄酱or 3 tbsp triple concentrate tomato paste
  • 1月桂叶可选的
  • 100ml蔬菜或牛肉股票
  • 120mlfresh whole milk

Instructions

  • Heat a large pot with 2 tablespoons of olive oil over low heat. Fold in the carrot, celery and onion and cook, stirring often for about 10 minutes, until the veggies have softened.
  • Heat another pan with the remaining 1 tablespoon of olive oil over medium heat, fold in the pancetta and stir fry for 5 minutes, then add in the beef and continue to cook, stirring often, until it's browned.
  • Transfer the beef and pancetta into the pot with the veggies, and bring the temperature to medium-high. Pour in the wine and allow to evaporate, about 5 minutes.
  • 倒入番茄酱放入锅中,并在月桂叶添加(如果使用)。Reduce heat to very low, partially cover the pot with a lid, then slowly cook the ragu' for at least 2 hours.
  • Stir the sauce occasionally, and if you see it's drying out, pour in a bit of stock. During the last half an hour of cooking, pour in the milk a little at a time, until fully incorporated.
  • 酱油是准备当它达到一个密集而富有质感。如果它仍然太稀,让它煮多一点。
  • Serve with egg tagliatelle or short pasta, and freshly-grated Parmesan cheese on the side.

Notes

Chop the veggies by hand. I know that using a food processor might be tempting, but the hand-chopped soffritto gives the ragu' a unique texture.
- Don't rush into it. The meat and the soffritto need different timings and temperatures to cook.
肉需要高热量的汗水,而soffritto需要文火煮至蔬菜变软。
- Use two pans, then add the meat to the pan with the soffritto. Alternatively, cook the vegetables first, remove them from the pan, then cook the meat, then add the veggies back in.
- 无论是蔬菜和肉类需要煮均匀,所以使用大重型平底锅或铸铁锅,将握稳热量。
- 如果使用碎牛肉,烹饪过程大约需要2小时。
- If you use knife-chopped meat instead you want to slow cook it for up to 4 hours, until the meat breaks downs nicely into the sauce.
- The traditional recipe, surprisingly, doesn't call for any kind of aromatic herbs.
但是,使用番茄番茄酱或pelati的时候,而不是番茄酱,我随时添加新鲜月桂叶,以扶平了的番茄酸度。
- 离开盐和胡椒,直到最后一刻。一旦熟透的肉酱”应该被调味。
Taste it first, you'll see that it won't need much salt, I rarely season it to be honest. Freshly-cracked black pepper is not essential either.
- Finally, be patient. The slow and long cooking is, in fact, essential for the right flavor and consistency.
- Cooking the bolognese at very low heat, for about two hours, it's the real secret that will thicken your sauce.
How To Store It:Once cooked through, allow to cool and divide the bolognese sauce among freezer-friendly containers, and store in the freezer up to 1 month.
肉酱在冰箱里2天保持良好。
Did you try this recipe?Tag@thepetitecookor use the hashtag#manmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台thepetitecook- 看你的照片让我的天!