Authentic Bolognese based on recipe by the Simili Sisters — Lauren Lane - Quick and Easy Delicious Recipes (2024)

Authentic Bolognese

This recipe is based on the Ragu Alla Bolognese by the Simili Sisters. The elaborate and particular instructions are the sisters alone.

• 1⁄4 cup extra-virgin olive oil
• 1⁄4 cup butter
• 1 small yellow onion, peeled and minced
• 1 rib celery, trimmed and minced
• 1 medium carrot, peeled, trimmed, and minced
• 3 slices prosciutto di Parma or Pancetta (about 1 oz.), finely chopped
• 1 1⁄2 lb. ground chuck
• Salt and freshly ground black pepper
• 1⁄2 cup dry white wine
• 1 cup room temperature milk
• 1 cup beef, veal, or chicken broth, hot or room temperature
• 1 (28-oz.) can Italian plum tomato purée, or put a can of whole San Marzano tomatoes in the blender to purée. They should be hot or room temperature.
• 1/4 teaspoon of grated nutmeg (optional)

Simili Sisters Instructions_ I suggest reading this throughly beforehand.

1. Chop the vegetables separately.
2. Chop the pancetta.
3. Have the wine within reach.
4. Have the milk within reach.
5. Place the butter and the oil in the large pan heavy bottom pot or dutch oven with a lid. (it will need to hold everything), then immediately add the onion.
6. Sauté the onion slowly, stirring continuously.
7. At first, the fats become milky and the aroma very harsh due to the presence of the vegetable effluents of the onion.
8. As soon as this temperament has been absorbed, the fats will once again clarify and the aroma sweetens. At this point, and not a moment before, add the celery and a minute later the carrot. If the three vegetables were sautéed together, the other two would absorb the juice of the onion, the flavor of which is so intense that it would hide the more delicate flavors of the celery and the carrot thus turning the three into the onion.
9. As soon as this base is ready, add the pancetta and let it sauté a minute.
10. And next, the beef – a delicate moment. In order to avoid turning the beef into, for all intents and purposes, broth, a few seconds after having added the other ingredients, proceed in the following manner: bring the flame to the maximum and after a moment add a third of the beef by flaking it into the pan, then with a wooden spatula, flattening and turning it over continuously while leaving the bottom of the pan partially uncovered in order that the moisture that forms will evaporate rather than turn into liquid. As soon as this part of the beef has changed its color partially, free the middle of the pan again and add, flake and mix another third of the beef as with the first third and then, once again in the middle, add the last third.
11. Once all the beef is sautéed and browned slightly, add a first part of the wine, not by pouring it onto the beef but rather around the edge of the pan because cold ingredients should not be poured upon the bubbling hot beef. This way, when the wine arrives in the beef, it will certainly already be heated. Don’t pour in all the wine in one dose; let it evaporate over two or three doses. The wine will have completely evaporated, not when you see it reduce from the pan but rather when you can’t detect its aroma anymore.
12. At this point add the milk in two or three doses and let it be absorbed until it has formed a nice form on top.
13. Add Pepper and salt. Start with 1/2 teaspoon of each, and reseason after it has simmered.
14. Transfer the concoction to a large heavy pot or dutch oven with a lid. (or keep it in the pan you started with if it's big enough).
15. Add the hot tomato and broth; cover the pot and adjust the flame to hold the ragù at a simmer for around two hours while stirring often. Taste it and add additional salt. It will most likely need a big fat pinch (or two) of salt and pepper.

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