Perfect Bolognaise

This is the recipe I always use. I don't know where it came from, but I believe it's an authentic Italian Ragu.

BOLOGNESE RAGÙ
300g of beef mince, 15% fat
150g of pork mince
50g of unsalted butter
50g of onion, finely chopped
50g of carrots, finely chopped
50g of celery, finely chopped
125ml of red wine
30g of tomato paste, triple concentrated
125ml of whole milk
salt, to taste
black pepper, to taste.

I usually make it with beef mince, not a mixture.

Well, I'm half Italian, and your recipie is very similar to my Mum's! The Italian's are incredibly fussy about their food, everything has to be just the very best and freshest they can find. My Mum wouldn't use mince, unless she had minced it herself. Usually she bought sirloin steak and pork steak and chopped it in to small dice or minced it. I'm afraid I'm not that dedicated and just add equal quantities of shop bought beef and pork mince (only ever the 5% fat ones). I also add a jar of passata.

Both very similar to the Larousse Gastronomic recipe I was taught. The best.

I have never added milk. Is that normal?

For the record – and for perfection – serve the ragù with tagliatelle, not spaghetti, as they do in Bologna.

As added
Onion sauteed in butter
Garlic
Mushrooms
Carrots or chopped olives ( I love olives in it)
Mixed herbs pepper
Olive oil
Mince
Red wine
stock
Simmer until mince is cooked.
Passata or tinned tomatoes and puree simmer
A little flour.

I always make Lamb Ragu

So
Onions
Garlic
Carrot
Celery
Lamb mince
Fennel seeds
Cinnamon stick
Tomatoes
Tomato purée
Oregano
Red wine
Stock
S&p
Simmer for minimum of 3 hrs.

If I make the bolognese sauce it is the same recipe as above.

Esspee

I have never added milk. Is that normal?

No - not from the part of Italy my Mum came from, but Mary Berry used it in her recipe, I tried it, and thought it was a good addition.

Thanks Curlywhirly.

Onion, carrot, stick of celery, mince, passata, salt, pepper, grated nutmeg. Let it simmer for a long long time, Italian grandmas apparently have the sauce simmering on the stove all day long.

finely chopped onion
finely chopped carrot
finely chopped stick of celery
2 crushed garlic cloves (or more)
stock cube
mixed herbs (whatever you have imo)
750g (beef)mince
tin of mutti chopped tomatoes
tablespoon of tomato puree

that is how I do it

I once heard an Italian cook say there was no definitive recipe for Bolognaise sauce and that every family had their own recipe, which of course they considered to be definitive one.

The above recipes all look good.
I’ve been making Bolognaise sauce all my life, but recently found this one, which I thought was really, really good.

www.bbcgoodfood.com/recipes/best-spaghetti-bolognese-recipe

How can I get my daughter talking to me again? She cut us all off over night with no explanation no row that I know off 9 years ago. It’s affected my health badly not her problem I know but been grieving all these years. All blocked on phones etc and I put nice cards through her door and bit of money when I can incase she needs it as think she lives alone. Don’t know anyone who knows her and can’t just bang on her door don’t want to upset her as might push her into moving and at least I know where she is at mo. I just want to see her again but don’t want to interfere in her life.

as above but with diced smoked bacon and chopped mushrooms

I also use the Mary Berry recipe and it doesn't use milk but has cream added after cooking slowly in oven for an hour. It then continues to cook in oven for half an hour. Absolutely delicious...

MiniMoon

This is the recipe I always use. I don't know where it came from, but I believe it's an authentic Italian Ragu.

BOLOGNESE RAGÙ
300g of beef mince, 15% fat
150g of pork mince
50g of unsalted butter
50g of onion, finely chopped
50g of carrots, finely chopped
50g of celery, finely chopped
125ml of red wine
30g of tomato paste, triple concentrated
125ml of whole milk
salt, to taste
black pepper, to taste.

I usually make it with beef mince, not a mixture.

What are the instructions please

Mistyday6

How can I get my daughter talking to me again? She cut us all off over night with no explanation no row that I know off 9 years ago. It’s affected my health badly not her problem I know but been grieving all these years. All blocked on phones etc and I put nice cards through her door and bit of money when I can incase she needs it as think she lives alone. Don’t know anyone who knows her and can’t just bang on her door don’t want to upset her as might push her into moving and at least I know where she is at mo. I just want to see her again but don’t want to interfere in her life.

It sounds as though she made a very conscious decision to go no contact with you. Perhaps an unhappy childhood.

You need to respect her decision

I spent some of my childhood in Malta where we had an Italian maid. She taught my mum to put a teaspoon of sugar in to her bolognaise. I’ve done this ever since and it’s always delicious. The secret of any good recipe is to use the freshest of ingredients, create every meal from scratch and use as little out of tins as possible.

Mistyday, I'm sorry about your problem but I'm afraid you posted on the wrong thread.

My Bolognese recipe isn't authentic but adapted over time by me to suit the DH and me.

750g best steak mince (no more than 5% fat)
3 tins decent Italian chopped tomatoes
Handful of oregano and basil
half pint red wine (or at the very least a generous slosh)
Oxo cube to season

Simmer it all down to the required consistency.

We can't eat onions or garlic and I don't bother with ragu veg but we always have this sauce with spagetti or another pasta and a green salad with avocado.

It is quite strong and you can taste the iron and protein doing you good!

Added to the above:-

I don't add salt when cooking the Bolognese sauce but add plenty afterwards and heaps or grated Parmesan.

Esspee

I have never added milk. Is that normal?

I've never heard of milk being added and have eaten Bolognaise made by Italian friends; I should have asked for the recipe.

If you are making it for guests, do check beforehand about the celery - it is a known allergen.

I spent some of my childhood in Malta where we had an Italian maid. She taught my mum to put a teaspoon of sugar in to her bolognaise.
I always add a teaspoon of sugar when cooking with tomatoes as it is supposed to reduce the acidity.