When it comes to meat sauces, ragù Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch’s great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.

I welcome you to tell me how inauthentic this recipe is. Please.

Why this recipe works:

– Slow-roasting in the oven creates rich browned flavors while ensuring that the meat stays tender.
– A combination of beef, lamb, and pork along with pancetta and chicken livers creates layers of rich, meaty flavor.
– Fish sauce added at the end enhances the meatiness of the dish.

Dutch oven, immersion blender

1 quart (1 liter) homemade or store-bought low-sodium chicken stock
1 to 1 1/2 ounces (4 to 6 packets; 30-45g) powdered gelatin (see note above)
1 (28-ounce; 800g)) can whole peeled tomatoes, preferably San Marzano
1/2 pound (225g) finely minced chicken livers
1/4 cup (60ml) extra-virgin olive oil
1 pound (450g) ground beef chuck (about 20% fat)
1 pound (450g) ground pork shoulder (about 20% fat)
1 pound (450g) ground lamb shoulder (about 20% fat)
Kosher salt and freshly ground black pepper
4 tablespoons (60g) unsalted butter
1/2 pound (225g) finely diced pancetta
1 large onion, finely minced (about 8 ounces; 225g)
2 carrots, finely chopped (about 8 ounces; 225g)
4 stalks celery, finely chopped (about 8 ounces; 225g)
4 medium cloves garlic, minced
1/4 cup minced fresh sage leaves (about 25g)
1/2 cup minced fresh parsley leaves (about 50g)
2 cups (475ml) dry white or red wine
1 cup (235ml) whole milk
2 bay leaves
1 cup (235ml) heavy cream
3 ounces (85g) finely grated Parmesan cheese
2 tablespoons (30ml) Vietnamese or Thai fish sauce

To Serve:
Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne


1. Adjust oven rack to lower-middle position and preheat oven to 300°F. Place stock in a medium bowl or 1 quart liquid measure and sprinkle with gelatin. Set aside. Puree tomatoes in the can using an immersion blender or transfer to the bowl of a regular blender and puree until smooth. Transfer chicken livers to a cup that just fits the head of the immersion blender and puree until smooth.

2. Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and lamb, season with salt and pepper and cook, stirring and breaking up with a wooden spoon or potato masher until no longer pink, about 10 minutes. Remove from heat and stir in pureed chicken livers.

3. Meanwhile, heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not started to brown, about 8 minutes. Add onions, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing until vegetables are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with meat mixture.

4. Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.

5. Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season gently with salt and pepper.

6. Bring sauce to a simmer, then transfer to oven with no lid. Cook, stirring and scraping down sides of pot occasionally, until liquid is almost completely reduced and sauce is rich and thick underneath a heavy layer of fat, 3 to 4 hours. If the sauce still looks liquidy or the fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.

7. Carefully skim off most of the fat, leaving behind about a cup total (for more precise measurement, skim completely then add back 1 cup of fat).

8. Stir in heavy cream, Parmesan, fish sauce, and remaining parsley. Bring to a boil, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week.

9. To Serve: Heat ragú in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup of cooking liquid. Return to pot and add just enough sauce to coat, along with some of the cooking water. Cook over high heat, tossing and stirring gently until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and serve immediately, passing extra Parmesan at the table.



FOODporn.pl How to Make Ragù Bolognese (Northern Italia Meat Sauce)

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21 komentarzy

  • Dagobert Duck

    Interesting if we sum up what all the REAL Italians tell us about REAL Bolognese in the course of this long and enlightening thread:

    1.) It is strictly forbidden to add pancetta, milk/cream, canned tomatoes. Ok. Understood. What then is mandatory in a Bolognese?
    2.) Well you absolutely have to use pancetta, milk and tomatoes (of course pureed or concentrated, which makes a vast difference to canned ones. The water content, you know …)

    Seems a bit confusing and contradictory doesn't it? Now it's little surprise that two Italians will have three opinions about just about everything and are unable to agree among them, just look at the sorry state of the country, but there is one sad uniformity in all of this: an uncalled for fanaticism and lack of tolerance that completely overpowers any common sense: We learn time and again that 1982 some jokers 'solemnly' decreed what Bolognese consists of. Probably they were wearing these funny tricolore bands across their chest, like every other minor official in this uniform-loving country, standard bearers were wearing fake medieval dress and a brass band was playing loudly and slightly out of tune? And that little Tourist Association stunt settles it forever, doesn't it? Attention, we now have an 'official' recipe! Never mind that in the hundred or so years since Artusi first put a Bolognese recipe in writing this has changed completely (which is what happens to recipes over time) and a Bolognese of the 1890s is surely a far cry from what they cooked in the poor 1940s and again from this solemn 'official' recipe.

    What is even more sad is that these guys completely ignore that Kenji really puts some thinking in his cooking (e.g. the shocking gelatine; hey guys, it is what's in every meat broth naturally) and produces a result that is sky-high above the usual mindless check-list-cooking of the average YT food video. And everything he adds (with the exception of the fish sauce) is being used one time or another by REAL Italians in their Bolognese recipes, just surf around a little (and stick to Italian sites, no problem). The chicken-liver, the cream or milk, sometimes it's beef only most of the times there's pork added, could be pancetta, could be Salsiccia, and of course there's plenty of recipes which use garlic. And while I personally would not use the fish sauce, adding a small amount of minced sardelles to subtly season a meat sauce is one of the oldest tricks in the book, in Italy or anywhere in Western cooking. And if somebody thinks that the result then tastes 'fishy' he just lays bare his lack of cooking experience.

    This is a great recipe and well within the acceptable variation range of every classical dish. And I don't care about the the Ragu-Nazis solemnly reenacting their 1982 official recipe entrustment procedure till kingdom come …

  • Fake Bobby Hill

    It absolutely makes it taste fishy! You just aren’t very sensitive to it. I can literally ALWAYS tell when the “secret ingredient” is stank ass fish sauce!

  • vecchiogufo

    Maybe we are intolerant, but at least half of ingrdients you use in your recipe are NOT USED in the Ragù alla Bolognese, call it as you like, but " Ragù Bolognese " is a fraud. Call it " Kenji meat spaghetti sauce ", that's the right name.

  • Kevin Lucero

    So many defensive Italians here as if your food has never ever evolved or changed. Tomatoes aren’t even from Italy, they’re from South America! And for a long time tomatoes were considered toxic, tomatoes weren’t used much at all in Italy until the late 1600s/early 1700s. Yet you guys adapted just fine to adding tomatoes. Cream and fish sauce isn’t going to suddenly bastardize your Bolognese.

  • Col Fischio

    NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOONNN!!!!!!:::LEGGERE LA VERA RICETTA RAGù ALLA BOLOGNESE é quello depositato presso Camera Commercio Industria Artighianato di Bologna 1982…..Tutto il resto NON é RAG§ ALLA BOLOGNESE , ma SALSE DIVERSE…………….L'AGLIO NON CI Và…………..…..

  • Oğuz Alikan

    Too much different ingredients, at the end it looked like a slurry. Also this video title is misleading. It's just YOUR version of a meat sauce dude.

  • Fabrizio

    Ragù alla Bolognese is a recipe entrusted to the city of Bologna, and the ingredients are: olive oil, pancetta, ground beef, celery, onions, carrots, peeled tomatoes (or passata), white wine and milk. That's IT. Anything else is NOT bolognese.

  • CalmedChef

    Seems like an authentic one byside the fishssauce but thats irrelevant

    I dont think theres any flavour left from the parsley ofter cooking it 4 h

    but i‘ll definitly give this recipe a trie!

  • Jimmy Kuo

    I use fish sauce in my recipe as well, I saw in Food wishes video that Chef John always put anchovies in his sauce and I'm like well fish sauce is made from anchovy and salt and just decided to do it one day. The result is awesome!

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