It is slow, several hours of cooking is the secret of a real ragù. At this time, all ingredients penetrate each other, creating a thick, umami sauce, which cannot be fake in 20 minutes. Perfect for a lazy Sunday or when you want to feel the taste of homemade cuisine straight from Bologna.
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Ragù is a classic Italian meat saucewhich has been on the tables for centuries in all of Italy – from northern Emilia -Romania to sunny south. Although its recipes may vary depending on the region, The base is always ground meat stewed with vegetables, tomatoes, wine and aromatic spices.
If you are wondering what ragù is in practice, the answer is simple – it’s an intense, essential sauce that It is created thanks to long cooking on low heat. Thanks to this, the meat becomes soft and delicate, and the flavors combine perfectly, creating a unique composition ideal for pasta, especially tagliatelle, pappardelle or lasagne.
Italian cuisine is famous for its regional variations, and Ragù is a great example. Depending on the place of origin, the recipe may vary not only in ingredients, but also the technique of preparation. The most famous variant is Ragù Alla Bolognese – a thick sauce of ground beef (sometimes with pork), vegetables, tomatoes and milk or cream, which comes from Bologna.
However, there are also other types of ragù, such as Neapolitańskie ragù at the Neapolitanwhere instead of minced meat, beef or pork pieces stewed in tomato sauce are used for many hours. It is popular in Tuscany venison ragùe.g. with a wild boar or a hare, and in Sicily there is no shortage of versions with the addition of eggplant or red wine. Each region has its own secret that gives this dish a unique taste.
Preparing the perfect ragù sauce is an art that requires time and patience, but the effect fully rewards it. The key is the slow cooking of ingredients, which over time reflect their aroma and create a deep, intense taste. The classic version is based on a combination of meat, vegetables and tomatoes, with the addition of wine and – in some regions – milk.
If you are wondering how to make ragùthe original Italian recipe is something you have to trust. It is worth reaching for proven ingredients and not shortening the cooking time. Onions, carrots, celery, good quality minced meat (most often beef and pork), tomato puree and red wine is a foundation. The whole should stew on low heat for a minimum of 2 hoursto get the right consistency and depth of taste. Ragù is best served with tagliatelle pasta or as a lasagne filling.
Although many people think that ragù and Bologna sauce are one and the same, it is worth knowing that they are not always identical. Ragù is a general name for meat sauces stewed with vegetables and tomatoesappearing in various regions of Italy in various versions. In turn, Bologna sauce, i.e. Ragù Alla Bolognese is a specific version of this dish, from Bologna and considered one of the most classic.
The official recipe of the Bologna Ragù was even registered in 1982 by Accademia Italiana della Cucina. Unlike other ragù, the Bologna version contains not only meat and vegetables, but also milk or cream, which give the sauce unique cream and soothe the acidity of tomatoes. Traditionally, it is not served with spaghetti pasta, but with a wide tagliatelle or in the lasagne casserole.
Source: NowowoPuje.pl
