AUTHENTIC RAGÙ ALLA BOLOGNESE | F1- R07 | How to master the Sunday Sauce | SUPER EASY

The True Ragù alla Bolognese. Known North America as the famous SUNDAY SAUCE. SUPER EASY. This recipe follows the traditional version, as approved by the Bologna Chamber of Commerce in 1982 and championed by the Italian Cooking Academy. While slight variations might be passed down through families, this is the heart of a Bolognese as it's known and loved in Bologna itself.
Join me on my F1 2024 cooking around the F1 circuit journey. F1- R07 Round 7 is in IMOLA, Italy this weekend!
I walk you through every step of preparing this world-famous sauce, offering tips and interesting tidbits about the original Ragù alla Bolognese recipe. Learn how to master the Sunday Sauce.
Be warned, while the procedure itself is straightforward, achieving the perfect flavor requires patience - this is not a quick lunch break recipe. But the reward is more than worth the wait. The result will be a luxuriously smooth and flavorful sauce, a symphony of slow-cooked ingredients that come together beautifully.
This Ragù alla Bolognese is incredibly versatile. Enjoy it as the star of *Tagliatelle al Ragù Bolognese*, layered in lasagna or cannelloni, spooned over creamy polenta, or simply savor it on its own. It's guaranteed to be irresistible. Learn to how to make Bolognese sauce. The meat sauce that has taken over the world. It is authentic.
Buon Appetito!
INGREDIENTS
Olive Oil or EVOO, to taste. Use the best quality you have.
11 oz. (300 grams) Pork, ground minced
Note: If you do not eat pork, you can substitute it with veal, lamb or beef.
11 oz. (300 grams) Beef, lean ground minced
Note: Technically 300 grams = 10.5822 ozs. I am rounding up.
¾ cup Pancetta, finely diced Do not use smoked pancetta.
Note: You can substitute it with streaky bacon. You definitely want to have some fat in the bacon. Or replace it with turkey bacon but you need to use Medium Ground Beef instead of lean.
½ cup Onions, finely diced
½ cup Carrots, finely diced
½ cup Celery, finely diced
3 to 5 tablespoons Tomato Paste, depends on how “tomatoy” you want your sauce to taste.
3 cups (690 ml) Tomato Passata - finely strained tomato sauce. It comes in a 690 ml bottle.
Note: Tomato Passata is pureed, strained tomatoes usually sold in bottles. It’s 100% tomato, no additives or flavorings, but sometimes contains added salt. It’s uniform and smooth unlike crushed or chopped tomatoes, and makes gorgeously thick tomato-based sauces. It’s known as Tomato Puree in the US.
1 cup Red Wine. Would be ideal if you use a Chianti Classico or a regional Sangiovese based wine.
Note: If you do not consume wine, you can substitute it with beef broth.
¼ cup Beef broth, low sodium
Note: Used to rinse the remaining Passata from the bottle.
1 ½ to 2 cups Milk, whole or 5, 10 or 15% cream.
Note: Try not to use less than 2% milk. This sauce really needs the fat and the protein in the milk or cream to soft out the acidity of the tomato and wine.
1 Bay Leaf
1 ½ to 2 teaspoons Salt, or season it to your taste
1 ½ to 2 teaspoons Black Peppercorn, cracked or season it to your taste
PASTA: TAGLIATELLE Serve the sauce on a bed of Tagliatelle like the people from Bologna.
What is the difference between tagliatelle and fettuccine?
The main difference between the two is that while *tagliatelle is made with egg along with semolina*, fettuccine does not contain egg. Also, the *tagliatelle ribbons are a tiny bit wider than fettuccine*. Another difference is that you're more likely to find fresh tagliatelle, while fettuccine is almost always dried.
CHAPTERS: Key Moments
00:00 Making Authentic Ragù Alla Bolognese
00:55 Emilia Romanga, Italy Where is it...
02:07 INGREDIENTS: What you will need...
07:29 SOFFRITO:
10:39 MEAT: Pancetta
11:29 WINE: Deglazing the pan
13:01 MEAT: Cooking the meats...
13:35 PASSATA: Cooking it down...
19:08 MILK: Adding the milk
23:13 PLATING: Making it look scrumptious
Trust me, your taste buds will thank you! 🌞
Give it a try and enjoy the mouthwatering combination of flavors!
Share your thoughts in the comments below after trying this recipe.
I can't wait to hear about your flavor-packed experiences!
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