March 15, 2014 Comments Off on Rag alla Bolognese Recipe The State Version!
OFFICIAL RECIPE FOR RAGU’ ALLA BOLOGNESE
Around the 17th October 1982, the Bologna Delegation from the Accademia Italiana della Cucina, for the exact purpose of ongoing and respecting Bolognese gastronomic traditions in Italia and abroad, deposited the state recipe for Rag Bolognese (also known abroad as Bolognese Sauce) using the Bologna Chamber of Commerce.This is actually the official recipe for 4 people:
INGREDIENTS
300 g coarsely minced/hamburger (preferably lean)
150g pancetta, finely chopped
50g golden onion, finely chopped
50g celery, finely chopped
50g carrot, finely chopped
300g passata di pomodoro or pelati
glass dairy
a touch meat stock
essential olive oil or butter
salt pepper
glass whipping cream (optional)
PREPARATION
First, gently fry the pancetta inside a heavy-based saucepan until it's cooked through (not crispy). Add 3 tablespoons essential olive oil OR 50g butter, heat and add some chopped onion, celery and carrot. Leave this to fry very gradually on low heat before the juices become creamy.Add some minced beef, mix well and fry gently on the medium heat until it's cooked through. Show up heat, add some wine and prepare until it's evaporated. Turn lower heat.
Add some tomato plants. mix completely and simmer not less than two hrs. The neighborhood ‘nonne’ or grandmothers state that once the rag is prepared ‘it calls you’. Normally, this is once it has been simmering not less than 5/6 hrs (that will guarantee a really superior rag – don't let yourself be afraid to depart it this lengthy). Stir from time to time and give a little broth whether it will get too dry. Add pepper and salt when finished.
Based on the Bolognese tradition, many people add cream once the rag is completed if it's utilized as a condiment for ‘dry’ pasta. Never for use with cream for Tagliatelle!
Photo by Nicola Boi
