Bolognese Ragù is probably the most famous Italian sauce in the World. It is the basic preparation for seasoning the most famous of traditional Emilia-Romagna cuisine, such as tasty Tagliatelle and Lasagna.
This is the authentic and encoded recipe of Ragù Bolognese, taken from the Italian Academy of Cuisine.
Chop all the vegetables very finely with a vegetable grater.
Melt the pancetta, diced first and then finely chopped with the crescent, in a pan of possibly 20 cm thick earthenware or aluminum. Combine 3 tablespoons of oil or 50 g of butter and the treated vegetables and soften gently, for about ten minutes, with the lid.
Turn up the heat and add the minced meat and mix well with a ladle making it brown until it "sizzles".
Let the meat flavor until it dries all its cooking water and begins to "stick" to the bottom. In this phase stir constantly to prevent it from burning.
Sprinkle with the wine and mix gently until it has completely evaporated.
Add the passata or the peeled tomatoes, a couple of abundant pinches of salt, a generous grinding of pepper, cover and simmer slowly for about 2 and a half hours adding, if necessary, some broth. Turn it from time to time with a wooden spoon.
Towards the end combine the milk to dampen the tomato's acidity. Season with salt and pepper.
At the end, when the sauce is ready, according to the Bolognese use, it is used to add the cream if it is to season dry pasta. For tagliatelle all’uovo its use is to be excluded.
The fats used for the sauce have changed over time: originally the bacon, more recently the butter and sometimes the oil.
There are no aromas in the sauce: no bay leaves, parsley, rosemary, garlic or chilli. Not even nutmeg is included in the codified version, although many Emilian families use it.
You can keep the ragù in the refrigerator for a couple of days, well covered.