My Grandma's Bolognese Ragù: The Recipe with Its Secret Ingredient
Bolognese ragù is one of the pillars of Italian cuisine, a rich and enveloping sauce that transforms every pasta dish into a masterpiece of flavor.
But my grandmother's version has something special: a secret ingredient that makes it incredibly creamy and harmonious. Let's discover the recipe for 4 people together.
Ingredients:
300 g mixed minced meat (beef and pork)
1 carrot
1 celery stalk
1 onion
400 g tomato puree
100 ml red wine
100 ml whole milk (the secret ingredient!)
2 tablespoons extra virgin olive oil
1 knob of butter
Salt and pepper to taste
Nutmeg to taste
200 ml beef broth (optional, for even slower and more flavorful cooking)
Preparation:
Prepare the soffritto: finely chop the carrot, celery, and onion. Heat the oil and butter in a saucepan and sauté the vegetables over low heat until soft.
Brown the meat: add the ground beef and brown it for a few minutes, stirring well to break it up. Once the meat has changed color, deglaze with the red wine and let the alcohol evaporate.
Add the tomato sauce: pour in the tomato puree, season with salt, pepper, and a pinch of nutmeg. Mix well and lower the heat.
The secret ingredient: after about 30 minutes of cooking over low heat, add the whole milk. This will make the ragù more delicate and creamy, balancing the acidity of the tomato.
Slow cooking: let the ragù simmer for at least 1.5 hours, or better yet, 2 hours, adding a little broth if it becomes too dry.
Grandma's tips:
For an authentic ragù, use good-quality meat and take your time: slow cooking is essential.
If you have some leftover, it will be even better the next day, because the flavors blend better.
Serve it with fresh egg tagliatelle or use it to make unforgettable lasagna.
Now that you know grandma's secret, all that's left to do is get cooking and enjoy a plate of authentic Bolognese ragù.