Italian beef ragu recipe

[Jupiter202020201]

Hi all
I’m looking for an authentic Italian beef ragu recipe please? I’ve searched online but I wondered what everyone’s trusted recipes are? I always make a basic version but I’m looking for a real rich slow cooked type of recipe!
Thanks in advance.

Don't mind me..... just here for the replies. Sounds delicious 😋

Bulb of garlic
Chunk of beef
Bottle of chianti
Beef stock pot
Couple of chopped tomatoes if you want
Sprig of rosemary

Sow cooker for 12 hours on low, less on high.

Serve on buttered fresh paparadelle.

Really doesn't need anything else,

I'm just here for the recipes, but I do remember watching a tv programme years ago filming an Italian family cooking and the only thing that sticks in my memory is that they used a mix of pork and beef mince for their ragu.

www.greatitalianchefs.com/recipes/bolognese-ragu-recipe

I use this one. It's delish! Make double and freeze half.

Serve on buttered fresh paparadelle.

Let's be honest. Anything served like that works. Old shoe, anything.

A proper Italian ragu’ sauce would start with a base of finely diced onion, celery and carrot (known as soffritto)
Then a mixture of pork and beef. Tomato passata, white wine, salt pepper and olive oil.

...and garlic!

Thanks for the replies so far!
The Chianti in the ragu sounds lovely
And yes I have also noticed the beef and pork mixture when I had a scan online! I never knew they did that

White wine? I would have thought red wine would suit better? 🤔

I use brisket, pancetta and chicken livers.
Carrot, onion and garlic, and red wine.

Soffritto of chopped carrot, celery and onions - cook on low heat with olive oil.
Add mixture of minced beef and pork (better if minced twice so really fine).
Season with salt and pepper, herbs if you like.
Add some tomato puree.
Cook on a really low heat for at least 3 hours, longer is better.
Serve with tagliatelle (first choice), or polenta (in the winter this is a nice alternative). If you don't have tagliatelle, then penne is ok but never, never with spaghetti! I use the same recipe for lasagne but add a tin of chopped tomatoes as I find it needs a bit more liquid.

This is how my MIL used to cook it - she was born and lived her whole life in Bologna.

This is a classic Bolognese recipe, including the addition of milk:
ragu

We use an Elizabeth David recipe, that has onion, celery, carrots, bacon, beef mince, chicken liver and tomatoes, bay leaf.

I use pappardelle pasta, or put it in lasagne or canneloni.

Cinnamon is the key. Add a pinch in the final moments of cooking (5 minutes)

To make it authentic mix beef and pork mince or you can add some bacon to beef mince to give the mixture of flavours

Hi all!
Thanks for your help with this, I made Pappardelle pasta yesterday and the Bolognese with start cooking this morning, I’ll update you ok the finished product later!

Saute onions, garlic and carrot in butter, add chopped pancetta or streaky bacon, finely chopped chicken livers and either a mix of pork and beef mince or diced shin/brisket of beef until browned. Then add tomatoes (either peeled deseeded and diced fresh or tinned),
salt, sugar, white pepper, 2 sprigs of fresh rosemary and half a bottle pf wine. Add two tablespoons of milk and a grating of nutmeg and cook on low for 4-6 hours. Add more wine of it starts to look dry.