Ragù Bolognese, better known as Bolognese Sauce, is one of the foundations of Italian cuisine and how to make it perfectly is anything but simple. Too dry or too liquid, stewed or charred meat, unevenly blended flavors, excessively big chunks of meat or vegetables... there is a variety of mistakes that can lead to an unsatisfactory result. But don’t lose heart. By avoiding these 7 most common mistakes, classic Italian ragù bolognese won’t seem so daunting.
1. Haste
If you do not have at least four hours available, stop and change the menu. There is no quick version of ragù. It’s a recipe that requires three hours of cooking plus the time to prepare the vegetables (celery, carrots and onions), so don’t try it if you’re in a hurry.
2. Choosing the meat at random
The meat to be used for ragù should be of at least two types: pork and beef, but in this respect, everyone has their own recipe. The difference is the cut of meat chosen, which should not be too lean. So avoid lean ground meat, and instead favor meat with a little fat, which is essential not only to keep it from drying out but to give more flavor as well. If you want to cut the meat yourself, get cuts like chuck or flank steak, as per the Bolognese tradition, or even a skirt steak (the diaphragm, practically impossible to find at the butchers). The same goes for pork: choose pieces like the thigh which are fatty and tasty.
3. Cooking meat and vegetables together
This is perhaps the most common mistake dictated by haste. Meat and vegetables need different types of cooking. The meat should be caramelized, so it needs a lively fire, while the second must brown slowly over low heat. So use two pans and then combine them all into one.
4. Adding salt immediately
Salt helps extract water from food. So if added too soon, it could make everything burn. During the cooking of vegetables, for example, a lot of water is released. If salt is added immediately, the water is extracted too quickly and the vegetables risk burning, giving the sauce a horrible taste. So first brown them well, and only when they are well browned should you add salt.
5. Using the wrong kind of tomatoes
For a perfect ragù the only type of tomato that should be used is tomato purée; no peeled or fresh tomatoes, which would release too much water and give the preparation a less intense taste.
6. Not adding milk
Yes, milk is an essential ingredient in ragù. It must be added a little at a time, at the end. The quantity varies according to the quantity of meat used. Add a little at a time and mix the meat well, until the milk is completely absorbed by the sauce. Reduce for 20 minutes and then your ragù is ready.
7. Using a pan that’s too small
Vegetables and meat need to brown well on all sides, for this reason you need a large pan with a thick bottom which spreads the heat evenly. Earthenware pots are also perfect.
Our final recommendation...
Remember that haste makes waste; the ragù will be even better if it is savored the day after cooking it. And as everyone knows, good things come to those who wait.
