How to make Ragù alla Bolognese / Fly with Mickey - Cooking series
Recipe Information
Ragù alla Bolognese
Cultural Context
Ragù alla Bolognese is a traditional Italian meat sauce originating from Bologna. It is typically served with tagliatelle pasta and is known for its rich flavor and hearty texture. This dish reflects the culinary heritage of Emilia-Romagna, where slow cooking and quality ingredients are emphasized. It is often enjoyed as a family meal and has become popular worldwide, often adapted to local tastes.
ground beef
🥗Healthier: ground turkey
💰Cheaper: ground pork
Ground turkey is leaner, while ground pork is often less expensive.
red wine
💰Cheaper: white wine
White wine can be a budget-friendly alternative.
Cut onions, carrots and celery into dice and cook in low heat in a pot.
Grill all the meat and put them into the pot. (Put some salt and black pepper on the meat just before grilling it.)
Pour some white wine and stew for a while. Reduce alcohol and acidity.
Add some tomato paste and chicken broth until every ingredient is covered. Put a leaf of laurier.
Stew for 2-3 hours.
Take out oxtail and shank, and cut them into small pieces.
Put the chopped meat back to the sauce.
Add some salt and black pepper if you need.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholDietary
Allergens
Also Known As
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