Traditional Bolognese Ragu – Searching for Italy Recipe
Bolognese ragu sauce from 'Searching for Italy' with Stanley Tucci. A luxurious traditional Bolognese ragu recipe which is the first ever recorded Bolognese veal ragu sauce.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 139 kcal
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.
Calories: 139 kcal | Carbohydrates: 3 g | Protein: 11 g | Fat: 9 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 42 mg | Sodium: 268 mg | Potassium: 332 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 1333 IU | Vitamin C: 1 mg | Calcium: 31 mg | Iron: 1 mg
Keyword Traditional Bolognese Ragu