Bolognese Ragu is a mouthwatering and flavor-packed recipe that will be ready in less than half an hour.
This recipe was featured on Searching for Italy and we actually learned that is one of the variants of the authentic Bolognese sauce recipe registered with Bologna’s chamber of commerce. This Bolognese Veal Ragu seems to be the first recorded veal ragu sauce. It was mentioned for the first time in a cookbook written by a famous Italian author Pellegrino Artusi back in the 19th century.
Unlike a lot of the modern Bolognese ragu sauces, this Bolognese veal ragu contains no tomato. But don’t let that fool you, it still packs a ton of flavor.
Traditional Bolognese Ragu – Searching for Italy Recipe
- 5½ oz veal, lean, cubed into small pieces
- 2 oz pancetta
- 1½ oz butter, unsalted
- ¼ white onion, chopped
- ½ carrot, peeled and chopped
- 8 celery sticks, chopped
- 1 teaspoon all-purpose flour
- 1 cup beef stock
- salt, to taste
- black pepper, to taste
- nutmeg, a pinch
- Prepare all the ingredients.
- Place a pan over medium heat and melt the butter.
- Add chopped vegetables, pancetta, and meat.
- Season with salt, pepper, and a pinch of nutmeg.
- Cook and stir for a couple of minutes. When the meat has browned, add one teaspoon of flour and a ladle of broth.
- Cook for an additional 10 to 15 minutes, and add more broth as needed.
- Serve and enjoy.
- You can also prepare “soffritto” before adding the meat. Add chopped vegetables into the pan with heated oil and cook for a couple of minutes.
- For more flavor, add 1/4 cup of dry white wine. Cook until it completely evaporates.
If you like this post, then we definitely recommend checking out our Amatriciana Sauce Recipe post.