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In this PIATTO™ video, we demonstrate how to prepare the classic Ragù Bolognese.
We follow scrupulously the recipe approved by the Bologna Commerce Chamber in 1982 from the Italian Cooking Academy.
This is actually the traditional version most diffuse in Bologna, albeit with little variations from family to family.
We'll guide you step by step in the preparation of one of the most popular sauces in the world, giving you tips and suggestions and recounting various curiosities on the original Ragù Bolognese recipe.
The procedure will be very simple but let's arm ourselves with patience as for correct cooking and optimal results it takes hours. It will therefore not be the recipe you want to make during your lunch break ...
The final result of our efforts however will satisfy the wait. It will be a tender, velvety sauce with a complex and refined taste; a product of slow cooking flavors that perfectly compliment each other.
The Ragù Bolognese prepared like this will be ready for a first course such as Tagliatelle al Ragù Bolognese, in lasagna alla Bolognese, cannelloni, polenta or even enjoyed with a spoon. Absolutely irresistible.
And Buon Appetito!
In English? • Video