Authentic Ragù alla Bolognese RECIPE AND HISTORY

• Meat

  • 5 1/2 oz Ground pork belly

• Produce

  • 1/3 cup Carrot
  • 1/3 cup Celery
  • 1/3 cup Yellow onion

• Canned Goods

  • 2 tbsp Double-concentrated tomato paste

• Baking & Spices

  • 1 Black pepper
  • 1 Table salt

• Dairy

  • 3 1/2 tbsp Butter, unsalted
  • 1/2 glass Whole milk

• Beer, Wine & Liquor

  • 1/2 glass Red wine

• Other

  • • 11 oz (300 g ground beff, 85% lean

Found on philosokitchen.com

Description

Ingredients

• • 11 oz (300 g) ground beff, 85% lean
• • 5.5 oz (150 g) ground pork belly
• • ⅓ cup (50 g) yellow onion
• • ⅓ cup (50 g) carrot
• • ⅓ cup (50 g) celery
• • 2 tbsp (30 g) double concentrated tomato paste
• • ½ glass red wine
• • 3.5 tbsp (50 g) unsalted butter
• • ½ glass whole milk
• • to taste black pepper
• • to taste table salt

Directions

• PORK BELLY & BEEFFirst, place a tick-bottomed heavy pot over medium heat. When the bottom is hot, pour the ground pork belly and stir-fry until all the liquid inside the meat is evaporated. Now, pour the grounded beef and cook until golden brown. Finally, pour the meat into a bowl and put aside, covered.
• PREPARING “SOFFRITTO”In the same pot add the butter and let it melt over low heat. After that, add onions, carrots, and celery, all finely minced. Sautè over medium heat, stirring occasionally until all the vegetables are very tender and translucent.
• SLOW COOKING RAGÙ ALLA BOLOGNESEWhen the vegetables are well cooked, add the meat previously seared. Raise the flame on high and pour the wine stirring frequently for a couple of mins. Finally, turn the heat down to low and cover the pot with a lid. Cook very slow for at least 3 hours, stirring occasionally. The ragù alla Bolognese have to simmer very gently all the cooking time. Add beef stock only if necessary.
• FINISHINGAfter at least 3 hours, when the ragù alla Bolognese is well done, pour the whole milk warmed and stir well. Cook 40 minutes more, stirring occasionally. Salt and pepper the ragù alla Bolognese just a few minutes before ready.