Best Authentic Bolognese Sauce Sugo Alla Bolognese Recipes

Authentic Bolognese Sauce (Sugo Alla Bolognese) image

Provided by Alan in SW Florida

Categories Sauces

Time 2h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 17

2 medium onions, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery ribs, coarsely chopped
1 garlic clove, crushed
1/4 cup chopped uncooked bacon (or pancetta)
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
3/4 teaspoon fresh ground pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
1 1/2 lbs ground veal (or ground beef or mixture of both)
1 cup dry white wine
1/4 cup tomato paste
1 (28 ounce) can crushed tomatoes (or pureed tomatoes)
1/2 cup milk (or cream)
1 pinch ground nutmeg

Steps:

Place the chopped onions, carrots, celery, and garlic clove in a food processor. Pulse the motor until the vegetables are finely chopped.
Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon). Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add the ground veal (or beef) to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
Stir in the wine, tomato paste, crushed tomatoes, and the milk (or cream). Add the pinch of ground nutmeg.
Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
Serve over spaghetti, cooked al dente, and pass the grated Parmesan cheese.
Mangia!

Nutrition Facts : Calories 296, Fat 15.5, SaturatedFat 4.4, Cholesterol 75.1, Sodium 768, Carbohydrate 15, Fiber 3.4, Sugar 3.4, Protein 20.1

Ragù Alla Bolognese - the Authentic Recipe image

Provided by Leah in Bologna

Categories European

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

300 g ground cartella beef (near stomach) or 300 g normal ground beef
150 g pancetta (not smoked and not bacon!!)
50 g carrots
50 g celery
50 g onions
5 tablespoons tomato concentrate
1/2 cup red wine
3/4 cup milk or 3/4 cup beef broth
salt
pepper
400 g tagliatelle pasta noodles (egg pasta like fettucine)

Steps:

Mince pancetta very finely or better yet grind it in a food processor.
Cook it on med heat in a small sauce pot (big enough for all the ingredients, don't burn it!
Finely Mince vegetables or grind in food processor.
Add vegetables to pan, and cook until onion is transparent. mix up a bit every once in a while.
Add ground meat.
When you hear the little popping noise of the beef cooking and it's a bit browned, add wine and tomato sauce lengthened with a bit of broth.
as it cooks, add a bit of the milk every once in a while or broth if you choose to use broth.
Adjust salt and pepper to taste.
Cook covered on low heat for about 2 hours.
Optional: add a bit of cream at the last moment.