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Ragù alla bolognese (Sos Bolognez)

Ragù alla bolognese (Sos Bolognez)

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The reputation of Bolognese gastronomy dates back to medieval times, thanks to the noble families whose courtyards worked the most famous chefs in the world. This sauce is without a doubt one of the most famous Italian sauces, typical of the Emilia Romagna region. Ragù is generally associated with spaghetti, the last type of pasta that Bolognese would put this sauce on. But anyway, made with quality meat is divine

  • 1 kg minced beef and pork mixture
  • 2 onions
  • 2 carrots
  • 1 l tomato juice
  • 6 tablespoons oil (preferably olives)
  • 200 g bacon salt
  • 1/2 glass dry white wine (optional)
  • 1 liter of water
  • 1-2 celery branches

Servings: 10

Preparation time: over 120 minutes

HOW TO PREPARE RECIPE Ragù alla bolognese (Sos Bolognez):

Cook the finely chopped onion in oil then add the ground bacon or cut into small cubes. Finely chop 2-3 cloves of garlic and add them. When the bacon has acquired a golden color, incorporate the minced meat and leave it to fry a little (if you want to quench it with wine, do it now, and leave it to evaporate) then the grated carrot or cut it into cubes. Add the tomato juice, then water and salt and simmer for about 3 hours. I do not cut the celery, but put 1-2 small twigs when it boils, and finally remove them. The taste of celery in Romania is more decided and pungent , so be careful with celery. The more it boils, the better it will be, contrary to the opinions that it would be the same and boiled a little. However, you will adapt according to the time you have. let it simmer and stir from time to time. When it cools I put it in containers of about 300 g (necessary to season 3 servings of pasta) and put it in the freezer, where it can be stored for up to 3 months, but it will not last that long, because it has an exceptional taste. It is very important to use fresh and quality meat. I recommend using bacon, because it changes the flavor of the sauce a lot.

The difference between Ragu and Bolognese The difference between 2021

Italian cuisine is famous for its simplicity and variety with cheese and wine as the main components of every Italian recipe. It is also known for its pasta of different shapes, lengths, widths and sauces with different ingredients.

There are several different sauces used in Italian food and cooking. One is pesto sauce from crushed basil, garlic, nuts, cheese and olive oil. Then there is puttanesca sauce made from tomatoes, garlic, olives, anchovies and red buns.

The most popular and popular Italian sauce is Ragu, which most people consider a tomato sauce, but it is actually a meat-based sauce with a small amount of tomato sauce or pasta added to it.

Ragu is a traditional Italian meat sauce, which is usually served with pasta. It is prepared with ground beef, which is slowly boiled until soft and may have several different spices. Add a soffritto consisting of chopped onion, celery, carrots and spices, along with tomato sauce and other flavors.

Compared to other sauces, it is thicker and creamier by adding milk at the last stage of preparation. It has several different variants, and lamb, poultry, fish, beef or pork can be used instead of beef. Other spices can be added, such as buns, peppers, beans, tarragon and cumin.

Ragu alla Barese is prepared using horse meat Ragu alla Napoletana has a lot of tomatoes and uses red wine Ragu alla Bolognese uses white wine and less tomatoes. Ragu alla Bolognese or Bolognese sauce is the most popular version of ragu.

The bolognese sauce has its origins in Bologna, Italy and dates back to the 15th century. It is a pasta sauce that is meat-based and contains a small amount of tomato sauce. It is traditionally served with tagliatelle, green lasagna and other spoon-shaped pasta instead of spaghetti pasta, as the sauce rises better with wider pasta.

Its ingredients include beef, soffritto, pancetta, onion, tomato paste, meat broth, white wine, and sour cream or milk. Like all other foods, Bolognese sauce has different variations. You can use pork, chicken, beef, rabbit, goose and other types of meat.

Soffritto is made with celery, carrots and onions boiled in butter or olive oil. Mushrooms, ham and sausages are also added along with milk or cream, to add more flavors and give them more cream. It is usually soaked for at least five hours.

1. Ragu is an Italian meat sauce that is served with pasta, while Bolognese sauce or Ragu alla Bolognese is a variant of ragu.
2. Ragu is thicker than other sauces, and while other variants of ragu, such as Ragu alla Napoletana, use red wine, Bolognese uses white wine.
3. Other ragu sauces are used for spaghetti pasta, but Bolognese uses it with wider pasta, such as lasagna, because the thick sauce mixes better with wider pasta.
4. Ragu and Bolognese taste better when cooked for five to six hours.

Tagliatelle with ragn alla Bolognese sauce

An Italian pasta recipe, increasingly popular: Tagliatelle with ragu alla Bolognese sauce.

Tagliatelle with ragn alla Bolognese sauce

An Italian pasta recipe, increasingly popular: Tagliatelle with ragu alla Bolognese sauce.

Tagliatelle recipe with ragout alla Bolognese sauce - Ingredient

  • olive oil
  • 2 medium onions
  • 2 medium carrots
  • 1 celery root
  • garlic
  • 500 gr beef, minced
  • 200 ml white wine
  • 250 ml of milk
  • 1 can of tomatoes, diced
  • 1 can of tomato paste
  • 500 g noodles
  • Salt and pepper
  • basil for garnish
  • 200 g parmesan

Tagliatelle recipe with ragu alla Bolognese sauce - Method of preparation

Put the olive oil in a frying pan, add the onion, carrot, celery and garlic given through the grater and let it harden over low heat. Add the beef and cook until tender and change color, stirring frequently. Add the white wine and let them boil until the alcohol evaporates. Then add 50 ml of milk and bring to a boil until reduced. Add the tomatoes and tomato paste, salt and pepper and simmer for about 30-40 minutes.

Meanwhile, bring the water to a boil for the pasta, add salt, and when the water reaches the boiling point, add the pasta and cook al dente.

Drain, pass through a stream of cold water and mix with the Bolognese sauce.

  • 1.5 kg mixed minced meat (beef and pork)
  • 7-8 tablespoons of olive oil
  • 130 g-150 g raw bacon
  • 2 onions
  • 2-3 cloves of garlic
  • 2 carrots
  • 1 celery stalk
  • 1 l tomato juice (mashed potatoes)
  • 700 ml water
  • 150 ml red wine (but it also works white, dry)
  • 1 tablespoon salt with a fork
  • pepper
  • 2 bay leaves

Ragu alla bolognese you have to try it at least once, although it requires such a long cooking time, I assure you it is worth the effort.

Good job and good appetite! Bon appetit!

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Spaghetti bolognese quick recipe

Spaghetti bolognese quick recipe. Bolognese sauce (ragù alla bolognese) is a sauce originating in northern Italy, in the city of Bologna. I think it is the most popular Italian sauce and accompanies spaghetti, lasagna or other types of pasta. It is generally prepared from minced beef, onions and carrots and tomato juice.

The variant of spaghetti bolognese that I generally cook is this, fast. I know that a bolognese ragu boils for hours, but I don't always have time for that. The recipe for the authentic bolognese sauce can be found here.

This sauce is made faster. The minced meat is cooked in 40 minutes, even if the surrounding vegetables do not disintegrate. I like that it is a quick menu, to the liking of the whole family.

To surprise my son, I chose a package of tricolor spaghetti. All children are delighted by the red, white and green colored pasta. In Italy, spaghetti is not used in Bolognese sauce, but broad pasta (tagliatelle, pappardelle, fettuccine). With us & # 8230 any pasta!

From the quantities below you get 4 servings of spaghetti bolognese.

Sos Bolognese Traditional

Bolognese Sauce (ragu alla Bolognese in Italian) is a pasta-based sauce for meat, originally from Bologna, Italy. This sauce is traditionally served with tagliatelle (tagliatelle alla bolognese), as well as with lasagna, but in Romania it was established especially by serving this sauce with spaghetti. The Bolognese sauce recipe has undergone several transformations over time, so I thought of posting the traditional Bolognese sauce recipe, which was registered by the Accademia della Cucina Italiana in 1982 as a traditional recipe.

For the preparation you need the following ingredients:250 g beef, minced 250 g lean pork, minced 60 ml olive oil 6 slices of smoked bacon, chopped 1 onion, chopped 2 carrots, chopped 6 cloves of garlic, chopped 2 stalks of celery, finely chopped (or 1 small celery root, finely chopped) 400 g tomatoes, peeled and chopped 200 g of tomato paste 120 ml red wine 1 teaspoon oregano 2 tablespoons parsley, chopped 1 teaspoon Italian greens salt and pepper to taste.

Before cooking, preheat the oven to 180 degrees. Put on the stove, over medium heat, a pan in which you pour the olive oil, then add the bacon to brown. When the bacon turns brown, add the beef and brown it, stirring constantly, until it changes color. If you add the meat little by little it will brown evenly. Add the pork and brown it, along with the rest of the previously added ingredients, until it changes color (4-5 minutes).

When the meat is well penetrated, add the onion, carrots, celery and garlic. Let it soak for 4-5 minutes. Add the tomato paste and mix the composition, stirring constantly. After a few minutes, add the wine. Let it boil for a few minutes until it evaporates.

Finally add the chopped tomatoes, bring to a boil and turn off the heat. Season with oregano, parsley, salt and pepper, and mix well to integrate all the greens into the composition. Put in the oven, where you leave the sauce for about two hours.

Stir occasionally, and if the sauce dries too much, add more tomato juice, little by little. Contrary to popular belief, Bolognese sauce should not have much juice. It must caramelize and not flow very easily.

When it is ready, you can serve it hot with spaghetti or you can use it as a lasagna filling.

Sos ragu bolognese (recipe video included)

Ragu bolognese sauce (ragu alla bolognese) is a very popular recipe, due to its versatility and ingredients available to everyone. Coming from Italian cuisine, ragu bolognese sauce is used in many dishes and can be cooked in larger quantities once, and can be easily frozen and then used as needed in quick recipes.

In my opinion, the recipe for sos ragu bolognese is one of the simplest but also most adaptable recipes. Use whatever ingredients you like and what flavors you want, the recipe can be easily adapted to the fasting kitchen & # 8211 instead of meat I recommend either soy granules (however do not overdo it, soy can unbalance the female endocrine system) or chopped mushrooms.

However, the fact that people around the world exercised their imagination on the recipe made Italian chefs and, more officially, the Accademia italiana della Cucina in Bologna (the original region of the recipe) to register in 1982 the official recipe for it to be a landmark for those who cook this sauce and want to find its true Italian flavor. I find this effort to preserve the original recipes and the flavor of traditional cuisine laudable because, although we like to curb imagination and creativity in the kitchen, it is good to have a landmark, a root to return to.

To have a sos ragu bolognese delicious is needed fresh, good quality ingredientsThere is also a lot of patience, because, according to the instructions of Italian chefs, this recipe is one that it must be cooked for a long time, over low heat & # 8211 takes about three hours to develop that aroma and flavor that makes it so loved around the world.

For the friends of Laura's House, this recipe is not new on this blog, I have already used it countless times in various variants but now I have published this recipe just to have it as a point of reference when cooking and combining in the kitchen. Where exactly have I used this ragu bolognese sauce so far?

Into the lasagna, one of the most popular and delicious recipes on this blog. # 8230.

Into the spaghetti bolognese where I sinned according to Italian chefs using spaghetti pasta instead of tagliatelle. About the types of pasta and what sauces suit them and why I have already written here…….

And not only in these recipes I used these recipes but for now I stop here, because I kind of linger and we get hungry. We start with a video recipe, it is not exactly identical with the written recipe, because in the video we cooked according to the family's preferences, to adapt to our own taste, read the recipe below and adapt according to preferences or & # 8230respect the recipe entirely for an authentic Italian taste .

We teach you how to make Bolognese pasta like at home: the authentic recipe recommended by Italian chefs

Italian chefs have started a real fight to save the honor of the pasta that made them so praised around the world. They claim that the recipe has been changed so much that rapid intervention is needed.

Most people, especially foreigners, get the recipe wrong from the start. Instead of minced beef, which is the key ingredient in the recipe, use chicken or turkey. Then, to highlight the Bolognese sauce, the tagliatelle are more suitable, and not the spaghetti.

& ldquo Along with lasagna, bolognese pasta is the most abused Italian dish. "There are some really crazy recipes in the world," said Massimo Bottura, a chef at a restaurant in Modena.

"When you are offered bolognese spaghetti abroad, it's often something that has nothing to do with the original recipe," says Alfredo Tomaselli, owner of the Dal Bolognese restaurant in Rome, which has George Clooney among its customers. .

To restore order in the world of macaroni, over 450 Italian chefs have started cooking every Sunday, in 50 different countries, the original recipe containing the authentic ingredients carrots, pancetta, celery, onion, tomato paste and a drop of wine. The recipe was confirmed by the Bologna Chamber of Commerce.

So, below you have the perfect bolognese recipe and how to prepare it, for 4 people.


  • 2 teaspoons olive oil
  • 6 slices of chopped unsmoked Italian ham
  • 2 large, chopped onions
  • 3 cloves crushed garlic
  • 2 chopped carrots
  • 1 celery
  • 1 kg of minced beef
  • 2 large glasses of red wine
  • 2 boxes of chopped tomatoes x 400g / piece
  • 2 dried or fresh bay leaves
  • salt and freshly ground black pepper
  • 800 g - 1 kg of dried noodles
  • freshly grated Parmesan cheese for serving

Method of preparation:
Heat the oil in a large saucepan and fry the ham over medium heat until golden. Add onion and garlic and fry until soft.

Add the carrot, bay leaves and continue to simmer until the vegetables begin to soften.

Increase the heat and add the minced beef. Fry until golden brown.

Then pour the wine and boil until it has reduced in volume by about a third. Reduce temperature and add tomatoes and celery.

Boil the tagliatelle in salted water over low heat, in a pot with a lid, according to the instructions on the package. When they are ready, divide them into plates. Sprinkle a little Parmesan, and then add the sauce. At the end, sprinkle Parmesan cheese and a little black pepper again.

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This meat-based sauce is used both for pasta such as tagliatelle or spaghetti, but also for lasagna recipes. It's easy, it's just that it will take us longer in the kitchen than other pasta sauces, but it's definitely worth the effort because the end result will reward our work!


200 g minced beef
200 g lightly minced pork - chop
50 g bacon
200 g tomato pulp
200 ml thick tomato juice (broth)
1 carrot
1 onion
1 slice of celery
100 ml dry white wine
2-3 cloves garlic
1 bay leaf
50 g butter
freshly ground pepper
1 freshly grated clove powder
1/4 teaspoon dried oregano
200-300 ml beef soup
200 ml of milk

We clean the carrot, celery and onion, we wash them. Grate the carrot (through the finest grater), then chop the onion, celery and bacon into small cubes. Melt the butter in a pan. When it starts to sizzle, add the grated vegetables and bacon to simmer until soft, then put the crushed garlic and let it cook for a few seconds.

Add the two types of meat, clove powder, oregano and bay leaf. Season with salt and freshly ground pepper and leave on the fire, stirring quite often, until the meat is well browned and slightly crispy.

Then pour the wine and boil for about 10 minutes, continuing to stir constantly. After the wine evaporates, add the tomato paste, which we dissolved in 200 ml of hot beef soup, tomato pulp and broth, mix, cover the bowl with a lid and let it simmer for about an hour and half.

We will mix as often as we can and eventually add more soup / water if the liquid evaporates too quickly. Towards the end, add the milk and let it boil until the composition decreases.

After cooking the sauce will have to be very low.
We serve it with tagliatelle or spaghetti, but also for preparing lasagna.

Bolognese sauce is a meat-based sauce, specific to Italian cuisine, which is used in combination with pasta or lasagna. This sauce can make any meat you want: pork, beef, a combination of the two, poultry, rabbit, etc.

The recipe is quite simple, the complexity of the taste, however, comes from the long cooking time on low heat: 1-2 hours.

The sauce can be made in a cast iron pot (as I did), one with a double bottom or in a slow cooker (Crock-Pot). It is important that this combination of meat, vegetables and soup simmer for at least an hour.

Today's recipe is for 10 servings. I usually do that. I prepare 2-3 portions as soon as I prepare it, and I freeze the rest. It is ideal if you follow a diet plan, if you make a meal prep or if you just come home from work and want to eat something good, but you do not have the time and desire to complicate yourself. Remove the sauce from the freezer in the evening and defrost it in the refrigerator. In moments of panic and lust, you can put the directly frozen sauce in a pot and thaw it over low heat.

Below I leave you a video with the preparation method, the written recipe and some appetizing pictures.

Ingredients (for 10 servings):
150 g pancetta (if you do not have pancetta you can either put bacon or just 2-3 tablespoons of oil)
1 large white onion (as big as an apple)
2 stalks of celery (celery) or a quarter of medium celery
2 medium carrots (

1 kg of minced meat (pork, beef, poultry, etc.)
150 ml of red wine
80 g tomato paste (broth) & # 8211 a small jar
1.2 l meat or vegetable soup (you can also make from a cube)
Pasta to serve

How do we proceed:
Brown the sliced ​​pancetta well then add the finely chopped onion
Mix well and leave on medium heat for 1 minute
After 1 minute add the celery, also, finely chopped, mix well with pancetta and onion and leave for another minute
Add the carrots, mix them well, put the lid on and let the vegetables simmer for 2-3 minutes.
After 2-3 minutes add the minced meat (I used pork)
Finely chop the meat, mix it with the pancetta and the vegetables then let it brown well (seal it) for 3-4 minutes & # 8211 without a lid
After the meat has turned brown and we no longer have portions of raw meat, we pour 150 ml of red wine and mix
Then dilute the 80 g of tomato paste in a little soup and pour the liquid over the meat and mix
Pour the rest of the soup, season with salt and pepper and turn the heat to low
Let it simmer, with a lid, for 1 hour, 1 hour 10 minutes, stirring occasionally
If after an hour the liquid has not dropped at all, take the lid and continue cooking without the lid for another 10-20 minutes until we get a thick sauce, but with firm pieces of meat.

Boil the tagliatelle according to the instructions on the package, strain them and put the bolognese sauce over them. A delight!

Tagliatelle with bolognese sauce

Mario Caramella is the president of the Virtual Group of Italian Chefs, an organization of Italian chefs that fights for the preservation of traditional cuisine.

The recipe was designed especially to help chefs from outside Italy to distinguish between the many variants of ragu alla bolognese. In this way, customers everywhere can experience the true tastes of Italian cuisine.

Rag & ugrave alla bolognese sauce (from the above ingredients results about 2 kg of ragu)

Step 1: In a large pan, place the pieces of pancetta. Leave it on low heat until the fat melts, add the onion and leave it on the fire, stirring from time to time, until the onion turns golden.

Step 2: add the carrot, celery, bay leaves and continue to simmer until the vegetables begin to soften

Step 3: Increase the flame of the stove to the maximum value and add the meat, pre-seasoned with salt and pepper

Step 4: Leave on the fire, stirring from time to time, until the meat is well done

Step 5: add the white wine and leave it on the fire until it evaporates

Step 6: chop the tomatoes finely (with a knife or in a mincer) and add to the pan and leave on the stove for approx. 2 hours, on low heat if the sauce becomes too thick, you can add beef soup

Step 7: add the milk and leave on low heat for another hour

Step 8: season, to taste, with salt and black pepper


For one serving, you need 100 grams of dry pasta, 200 ml of sauce (cooked according to the instructions above) and Parmesan.

Step 1: Add the pasta in boiled and salted water and leave it on the fire according to the instructions on the package when it is cooked, take it out of the water and put it in a bowl

Step 2: Reheat the sauce (if you prepared it before the pasta)

Step 3: Put the pasta on the plate and pour the sauce and grated Parmesan on top

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