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How to make Ragù alla Bolognese / Fly with Mickey - Cooking series

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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.

ItalianITEmilia-Romagnamain
120 min
medium
6 servings
Servings4
Onion
Carrot
Celery
Oxtail 150g
Shank 100g
Ground beef 200g
Beef tallow
Tomato paste
Chicken broth
White wine
Laurier

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.

1

Cut onions, carrots and celery into dice and cook in low heat in a pot.

2

Grill all the meat and put them into the pot. (Put some salt and black pepper on the meat just before grilling it.)

3

Pour some white wine and stew for a while. Reduce alcohol and acidity.

4

Add some tomato paste and chicken broth until every ingredient is covered. Put a leaf of laurier.

5

Stew for 2-3 hours.

6

Take out oxtail and shank, and cut them into small pieces.

7

Put the chopped meat back to the sauce.

8

Add some salt and black pepper if you need.

Cooking Techniques

sautéingsimmering

Equipment Needed

pot

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Dietary

gluten-free

Allergens

dairy

Also Known As

Bolognese sauceRagùSugo alla Bolognese
Local Name: Ragù alla Bolognese

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