Ragù alla Bolognese: タリアテッレ ボロネーゼの作り方

Ragù alla Bolognese: タリアテッレ ボロネーゼの作り方

How to cook Italian bolognese meat sauce – also known as ragù alla bolognese – the original way. Here’s is the authentic recipe homemade in Italy, which is typically enjoyed with tagliatelle pasta.

Pasta alla bolognese is probably one of the most famous Italian dishes, thus there exist many variations – especially outside of Italy (good ones and less good ones..). This pasta dish originally comes from the city of Bologna in Emilia Romagna region, which has a long tradition of quality food. Nevertheless there exist regional variations across Italy under the more generic name pasta al ragu’.
In this video recipe I am presenting the very original recipe of pasta bolognese, some main differentiators from other versions are:
1. use both minced beef (75%) and minced pork meat (25%) in this ratio
2. no additional herbs will be added to the sauce apart from plenty of rosemary leaves, and only salt & pepper as spices
3. add the end of the cooking process you will add a little shot of milk into the sauce
4. do not add garlic
5. the dish is typically eaten with tagliatelle pasta type, the shape of this pasta type allows to add easily meat sauce when eating

The dish is enjoyed very much also by young children.

Ingredients for 4 hungry persons:
500 g of tagliatelle pasta
700 ml of tomato passata
500 g of minced beef (quality meat please!)
150 of minced pork (also important to use quality meat!)
rosemary leaves
1/2 golden onion
50 g of carrot
50 g of celery
100 ml of red wine (alternatively white wine)
30 ml of milk
30 ml of extra virgin olive oil
salt
pepper

Enjoy this dish!
For any questions about the recipe please use the comments function.

Copyright by Marco Dilenge
#pastabolognese #tagliatellebolognese #bolognesesauce