Authentic Ragu Bolognese Recipe

 

PASTA with RAGU BOLOGNESE 

The WORLD'S BEST ?

Making RAGU BOLOGNESE

AVA Makes 2 RAGU - The TRADITIONAL

And Her Own Tweaked VERSION

The WORLDS BEST !!!

RAGU BOLOGNESE SECRET RECIPE

RAGU BOLOGNESE

SECRET RECIPE alla BELLINO

DANIEL BELLINO "Z"

aka "DANNY BOLOGNESE"

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CHEF LUC MAKES The ORIGINAL BOLGONESE

From CHEF PELLIGINO ARTUSI

CHEF LUCA CORLEONE Makes BOLOGNESE

The ORIGINAL RECIPE From PELLIGRINO ARTUSI

The ORIGINAL RECIPE Does Not Have ANY TOMATO in IT

"There is NO Single RIGHT or WRONG Recipe for RAGU BOLOGNESE,

However there are Certain GUIDELINES to Follow"

It is Wonderful that CHEF CORLEONE Makes RAGU this way, at his Restaurant

and here on this Video.

ANOTHER RAGU alla ARTUSI

The ORIGINAL RAGU alla BOLOGNESE\

PELLIGRINO ARTUSI'S Original RECIPE 

for RAGU BOLOGNESE "WHITE RAGU"

UPDATED RECIPE FOR REAL RAGÙ ALLA BOLOGNESE

DEPOSITED IN THE BOLOGNA CHAMBER OF COMMERCE ON 20 APRIL 2023

Official RECIPE RAGU of BOLOGNA

RECIPE :

Coarsely ground beef (see note): 1 lb (400g)

• Fresh pork pancetta, slices: 6 oz (150g)

• ½ onion, peeled: about 2 oz (60g)

• 1 medium carrot, peeled: about 2 oz (60g)

• 1 celery stalk, trimmed: about 2 oz (60g)

• ½ cup (1 glass) of red or white wine

• Strained tomatoes: 7 oz (200g)

• Tomato paste (double-concentrated): 1 tbsp

• ½ cup (1 glass) of whole milk (optional)

• Light meat or vegetable broth (or stock cubes)

• Extra virgin olive oil: 3 tbsp

• Salt and pepper

PREPARATION :

In a heavy non-stick 10-inch (24-26cm) casserole (aluminium or enamelled cast-iron (Dutch oven)

or terracotta saucepans can be used), melt the ground or chopped pancetta with olive oil.

Using a chef’s or chopping knife, finely chop the onion, celery, and carrot (do not use a food

processor); add the vegetables to the oil and pancetta and cook over low heat, stirring constantly

with a wooden spoon until softened but not browned.

Raise the heat to medium and add the meat, break it up, then cook for about ten minutes, always

stirring, until it sizzles and browns.

Add the wine; cook over medium heat until it has completely evaporated. Add the tomato paste

and purée. Mix well; add a cup of boiling stock (or water) and simmer, covered, for about 2 hours

(or 3 depending on preference and type of meat), adding hot broth (or water) as needed. Add any

milk (traditionally used) half way through the cooking; allow to evaporate completely. Season with

salt and pepper before serving. When ready the sauce will be a rich maroon hue, thick and glossy.

ISTITUZIONE CULTURALE

DELLA REPUBBLICA ITALIANA

Note

Traditionally, in Bologna hanger or skirt steak is used (the diaphragm of the beef, which is difficult

to find today). In lieu or in addition, favour anterior cuts, rich in collagen, such as shoulder or

chuck, brisket, plate or flank. Combinations are acceptable, as is the modern technique of

browning the meat separately and then adding it to the softened minced vegetables in the pan.

Permitted variants:

• Mixed beef and pork (about 60% beef)

• Meat minced with a knife

• Cured pancetta instead of fresh pancetta

• A pinch of nutmeg

Unacceptable variants:

• Veal

• Smoked pancetta or bacon

• Only pork

• Garlic, rosemary, parsley or other herbs and spices

• Brandy instead of wine

• Flour as a thickening agent

Ragù alla bolognese can be enriched with:

• Chicken livers, hearts and gizzards

• Peeled and crumbled pork sausage

• Blanched peas, added at the end of cooking

• Dried porcini, rehydrated

Accademia Italiana della Cucina

RAGU BOLOGNESE - Official Recipe

MAKING The OFFICIAL RECIPE

RAGU alla BOLOGNESE

OFFICIAL RAGU RECIPE

CERTIFIED by The CHAMBER of COMMERCE

Of The City of BOLOGNA ITALY

Anthony Bourdain Rags to Riches

 

ANTHONY BOURDAIN

Inside "Les HALLES"

NEW YORK CITY

“So, there I was, age 44. I was still dunking french fries at Brasserie Les Halles, which I thought was a pretty good gig at the time.

But, there was this little free paper they gave out on corners in a little box called The New York Press. I thought, I’m going to write something that will entertain other cooks, maybe I’ll get a hundred bucks, and my fry cook will find this funny. So, I wrote that first piece, that first version of (Kitchen Confidential) with the intention of being published by the New York Press and making 100 bucks, and being a hero to a few fry cooks in New York.

I wrote it and I sent it to The New York Press… So, every week I’d run to the corner. ‘Oh, I’m gonna be in the free paper!’ and I wasn’t in there. And, in a moment of frustration and possible inebriation, I mentioned this to my mom who said, ‘Well, you should send it to The New Yorker. I know somebody there. They’ll read it.’ And I’m thinking, what is the statistical likelihood ever, even if you’re represented? There’s no chance. Ever.

Out of alcohol-fueled hubris and on the insistence of my mom, I stuffed a copy, a print of this thing I’d written into an envelope and sent it off to The New Yorker, and thought that’s the last I will ever hear of this. Then, a month and a half later, the kitchen phone rings, and it’s David Remnick, the publisher from The New Yorker saying we’d like to run this piece.

And when it ran, it transformed my life within two days... Everything changed. Everything. From that point on.”

.... Anthony Borudain ....

BEING TONY BOURDAIN

ANTHONY BOURDAIN

FOODIE TRAVEL JOIN

RECIPE NOTEBOOK

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ANTHONY BOURDAIN

"TONY EATS NOODLES"

VIETNAM

by the Artist BELLINO

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Old School Italian Red Sauce

 

"RED SAUCE" !!!

by Bellino

GREENWICH VILLAGE NY

Get a FINE ART PRINT

FROM - FineArtAMERICA

SUNDAY SAUCE

alla CLEMENZA

alla BELLINO alla PACINO

"RED SAUCE

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MAKING RED SAUCE

Author of SUNDAY SAUCE

Daniel Bellino "Z"

MAKING "RED SAUCE"

aka SUNDAY SAUCE

aka "GRAVY"

MANGIA ITALIANO

ITALIAN FOOD MEMORIES

ITALY & NEW YORK

STORIES with RECIPES

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The Worlds Best Pasta

PICI BOLOGNESE

And The WORLDS BEST EVER RAGU BOLOGNESE RECIPE

by DANNY BOLGONESE

aka Daniel Bellino Zwicke

RECIPE  in The RAGU BOLOGNESE COOKBOOK

 

It's The #BestTHINGever !!!

.

The RAGU BOLOGNESE COOKBOOK

And The WORLDS BEST BOLOGNESE SAUCE

by Danny Bolognese

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     The Best Things in Life are Free ... It's a great old saying. A wonderful old song was evven written on the sbject. The song The BEST THINGS in LIFE are FREE starts out with the lines "The Moon Belongs to Everyone. The Best Things in Life are Free." The song mentions "Flowers in Spring," "Robins that Sing," and "The Sunbeams that Shine." They don't mention Bolgonese Sauce, though they easily could, for it is without question, one the Best Things in life, and it certainly is one of "The Best Things Ever." No doubt. And it can even be free, and if not free, and if you are making it, and paying for the ingredients to make it, it may not be free, but it's dam near it, costing a measly .95 Cents to serve a portion of it. Bolognese the taste is so devine, almost orgasmic, "seriously, it is." It's that good. The taste of properly made Ragu Bolognese, dressing whatever pasta you choose; Spaghetti, Tagiatelle, Rigatoni, whatever, a proper made Ragu Bolognese is one of the most devine dishes imaginable. The great Marcell Hazan said of it, "There is no more perfect union in all Gastronomy than the marriage of Ragu Bolognese and homemade Bolognese tagliatelle." Well I couldn't agree more with Marcella, except that, though homemade tagliatelle is absolutely wonderful, it is not absolutely essential for the great dish of Pasta w/ Ragu Bolognese, they very most improtant element is that you have a perfectly made Ragu Bolognese, the thing that will give the dish 90% of its unmatchable sinfully luscious flavor. The Pasta and the grated Parmigiano Reggaino are great, but "it's all about the Bolognese (Sauce)."

There are many great dishes in the World, and of many different international cuisines, but nothing quite like a well made "Ragu Bolognes," trust me. I love a great Bouf Bourgonnone, Coq au Vin, Foe Gras, Vietnamese PHO, lush American BBQ Ribs, the perfect Hamburger, a juicy Prime New York CUt Sirloin Steak, Tandoori Chicken, a NY Pastrami Sandwich, Belgian Chocolate, perfectly Roast Chicken, I could go on and on, I love these dishes and a couple hundred more, but there is no dish that I love more than a properly made Bolognese, and no Bolognese Sauce that is better than mine, "None," not Marcella's, not anywhere in Bologna, Italy, nor anywhere in all of Emelia Romagna the region it comes from. I know it may sound pompous and egotistical for me to brag about my Bolgonese as I do, and I know people would call me insane, for me to think that of all the great Italian Chefs all over Italy and especially in Emeia Romagan, that I would have the nerve to think that I make "The Worlds Best Bolognese," but it's TRUE, "I do!" I make without a doubt, the single Best Ragu Bolognese in the entire World. Yes it may sound absurd, but absurd it's not. Just ask the some four or five-hundred people who've had it, they'll all confirm the fact that the worlds single best tasting most perfect Bolognese Sauce is made by none other than Italian-American Italian-Cookbook Author (formerChef) Daniel Bellino Zwicke of Greenwich Village, New York.

I was taught the recipe of this the Worlds Greatest Bolognese when I was a cook at the now defunct Caio Bella Restaurant, up on Thrid Avenue at 75th Street in New York back in 1987 by Chef Pasquale, sorry I can't remember his last name. Anyway, Chef Pasquale was from Brindisi Italy, a city in the South of Italy in the region of Puglia. Pasquale started working in kitchens in Brindisi where he first honed his craft. He later went on to work in kitchens in Milan, Bologna, Parma, London, and Tokyo, Japan before moving to New York and becoming the Head Chef at the restaurant Mezzaluna, the 1st restaurant to make and serve real Italian Pizza made in a wood-burning Pizza Oven in New York and in the United States. The restaurant was a big hit, and a couple of the waiters at the restaurant, a guy named Rocco and my ex-boss Enrico Proetti wanted to go out on their own and open their own restaurant, and so they did. They got togehter with a wealthy older Italian man "Fred" who became their partner and put up all the cash to open the restuarant up the street, called Caio Bella. Caio Bella was a big success, and a quick one at that, and it was soon one of the hottest restaurant of the day, back in 1987 when I went in looking for a job. I met Pasquale, we chatted, I told him about my background and my asperations with Italian Food. Pasquale hired me, and the rest is history. I had mostly worked in French Restaurants before that, and I'd gone to New York Technical College in Brooklyn where they taught Classical French Cusisine, which is the food I wanted to cook when I first got started. Yes I first wanted to cook French. But after I made my first trip to my ancestral home of Italy in the Summer of 1985, I caught the bug, and from then on, i wanted to cook authentic Italian Food. I soaked up and learn all I could of true Italian Food, made the Italian way, and I don't mean Italian-American, but by Italians. So I decided I needed to get a job at a great Italian Restaurant in New York that had a great Italian Chef from Italy. I went to Sandro's and Arqua first, and they both offered me jobs, but when I went up to Caio Bella and Chef Pasquale hired me as a line-cook, I decided to take the job at Caio Bella.

Pasquale was a great teacher, and he showed me personally how to make all the dishes on the menu, including his great recipe for Ragu Bolognese. I made it just the way Pasquale showed me how to make it, and from then on, I was the person at Caio Bella who always made the Ragu Bolognese. Pasquale liked the way I made it, exactly the way he showed me, and that was that. And I've always made my Bolognese just like that. No matter what others may tell you, every Bolognese is at least a little different from all others, and so was Pasquale's which latter became mine, and ever since I've made it at Caio Bella in 1987, I've never tasted one quite like mine, which as you know by now, is "The Worlds Best Ragu Bolonese Ever." No Brag, Just Fact as Walter Brennan used to say in his Cowboy TV Show back in the 60s.

In 1998 I finally acheived my dream of opening my own restaurant. I opened up what turned out to be the 1st Ever Venetian Wine Bar (Bacaro) in the United States of America in Bar Cichetti. I was the Chef / Wine Director and managing partner of Bar Cichetti. I received numerous accolades from the New York Times, Time Out Magazine, New York Magazine and other publications, including my favorite one of all, a 5 page spread about me and my restaurant Bar Cichetti, and my favvorite line of all from The Journal of Italian Food Wine & Travel Magazine which saide, "Daniel (Bellino Zwicke0 makes the Best Ragu Bolognese in America." Yes they said that, I couldn't agree with them more.

  Thanks, Daniel    

      

  THE BEST THINGS in LIFE are FREE  - LYRICS The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free ooh... Lord... Everything... Every one of those good things The best, best things in life are free...  

 

#BestThingYouEverATE !!!

.   

Ode to Sunday Sauce

 

Daniel Bellino

Making SUNDAY SAUCE

An ODE to SUNDAY SAUCE

SUNDAY SAUCE - “The most SUPREME DISH in the ITALIAN-AMERICAN Enclave. There is No DISH more Important than this. Sunday Sauce is so Good. It brings hundreds of thousands of ItalianAmericans together, each and every Sunday. Why ? Because it is a Ritual ingrained into every Italian. It’s the World’s Tastiest dish too, laden with all sorts of wonderful Meats, like Sausages, Meatballs, Braciole, Ribs, and maybe a couple Coteca too. You’re not going to find a tastier dish anywhere. Search the World, Sunday Sauce is Best! You'll find it on Italian American tables in New York, New Jersey, Brooklyn, Baltimore, Boston, New Orleans and all Italian Enclaves all over America.

When you know your NONNA, Mom, or Aunt Helen is making Sunday Sauce, you'll be there in a flash, there’s no way you’re going to miss Sunday Dinner with the family. “No way in the World” These are the reasons we Italians Love our Sunday Sauce. So very much, we do. It’s so Damn DELICIOUS and it brings us all Together “La Famiflia," if only once w eek, we'll be together for Sunday Sauce. Sunday Sauce at Nonna's house. Or Mom, or your Sister, Aunt Fran & Uncle Tony’s or wherever it is on any particular Sunday? You’ll be there for Sunday Sauce, Maccheroni, Meatballs, Espresso & Cannolis, and most importantly, to see and spend time with loved ones. That’s what SUNDAY SAUCE does. Quite a powerful thing. Wouldn’t you say?

..... Daniel Bellino "Z" ....

SUNDAY SAUCE

The MOST SUPREM DISH

ITALIAN-AMERICA

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Anthony Bourdain

 

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