Antonio Carluccio’s Ragu Bolognese Recipe

Antonio Carluccio’s Ragu Bolognese Recipe
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With confidence, we can say that this is the best Bolognese recipe out there, and if you want it to be perfect you must make it with fresh tagliatelle.

To start, heat the butter in a large pan, add the pancetta, celery, carrot, and onions. Fry everything for 10 minutes. After it is fried gently, add the minced meat and stir everything to break the meat into small chunks.

Cook everything for 15 minutes, until the meat is brown. Then add the wine and wait for a couple of minutes until the alcohol evaporates. To prevent everything from sticking to the pan, add a little stock to it. Then add the tomato paste and again a little bit of stock. Now you need to leave it to simmer for an hour and a half. Remember to add more stock every now and then if the mixture becomes dry. After an hour and a half, season the mixture to your tasting with salt and pepper, and add a little bit of stock, for the mixture to be smooth.

When the ragu is done, you need to cook the tagliatelle. Cook them in boiling water until they are al dente. When they are done, drain them and mix them with the ragu. If you want an even richer taste you need to serve everything with Parmesan cheese.

Antonio Carluccio’s Ragu Bolognese Recipe

The ingredients:

500g (1 lb) fresh tagliatelle or 400g (14 oz) dried egg tagliatelle

60g (2 oz) Parmesan cheese, grated

For the ragu:

55g (1 ¾ oz) butter

55g (1 ¾ oz) minced pancetta

1 large carrot, finely chopped

1 celery stalk, finely chopped

1 onion, finely chopped

100g (3 ½ oz) minced lean veal or beef

100g (3 ½ oz) minced lean pork

1 glass of dry red wine

A little beef or chicken stock

3 tbsp tomato paste

Salt and pepper