Spaghetti Bolognese - Original Italian Recipe

From Giallozafferano, the most famous Italian recipes website, the true ragout recipe: Spaghetti Bolognese. Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/gi... BOLOGNESEWelcome! I'm Sonia, and we're in the GialloZafferano kitchen to make a classic Italian sauce from the Emilia Romagna region. Let's see what ingredients we'll need.3.5 ounces of smoky baconHalf a pound of ground beefHalf a pound of ground pork1 onion, stalk of celery and carrotTwo tablespoons of tomato paste3 tablespoons of olive oil3.5 tablespoons of butter1 glass of whole milk1 glass of red wine1 cup of beef stockPepper and saltWe're ready to begin our ragu Bolognese.The first thing to do for the Bolognese is to mince the onion, carrot and celery. In a large pot, add the olive oil and the butter and to that add the vegetable mixture. Sautee it all until soft until just before it goes golden. In the meantime, cut the bacon into small pieces.Now that the vegetables are cooked, add the minced bacon. After that's got some color, add the ground beef and pork. Naturally the meats must be browned well -- be patient with this process! Although this is a simple recipe, the preparation takes time. In total, the sauce will be cooked for at least two hours on a very low heat.As you can see, the meat is well cooked. Now, add the glass of red wine and cook until the wine is completely absorbed. When the wine has cooked out and the meat is getting a bit dry, add the tomato paste which you can thin out with a bit of beef stock. Stir, salt, lower the heat, and now the ragu must simmer. Continue cooking it on a very low heat for about an hour and a half. Add broth little by little as you cook to keep the meat moist.The original recipe which follows old Bolognese tradition and was presented to the Bologna Chamber of Commerce in 1982 states that as the ragu finishes, you need to add a cup of milk, or even cream to the sauce, but if this isn't to your liking, you can leave it out. Add the milk and leave it on the heat to absorb completely, after which we can season it and finally finish our ragu Bolognese.Here is our ragu Bolognese finally ready to be used. In what way? Well, the best way to serve it is with egg tagliatelle from the Emiliana region. From Sonia and GialloZafferano, bye and see you in the next videorecipe!

Channel: Howto & Style
Uploaded: November 30, 1999 at 12:00 am
Author: yellowsaffron

Length: 04:56
Rating: 4.6825395
Views: 324741

Tags: spaghetti pasta italy italia ricette real italian recipe cooking cuisine howto recipes food simple easy