Classic Ragu Sauce Recipe
On a recent trip to Bologna Italy I was fortunate enough to take a cooking class from Bologna Gourmet (Click here to Read That Story!) I love learning classic cooking techniques and regional recipes. In this class we learned to make Classic Ragu’ Alla Bolognese. I had to go2kitchens it up a little but I think my version will stand the test of a classic ragu sauce recipe.
I love the idea of simple ingredients to make bold amazing flavors. There are so few ingredients but you get the impression of complex flavors when you taste it! As you read the recipe below you will notice the lack of garlic, Italian herbs and basil. I was shocked to learn they are not part of this classic ragu recipe. I have changed a few things. I removed the ground pork and the white wine. I have also replaced the cow milk for almond milk. This takes some of the authenticity out of the recipe but adds my own personal touch.
If you are leery about a Italian pasta sauce that has no garlic in it, believe me I was too, please do me and yourself a favor and make it like the classic ragu recipe below just once, I know you will love it just as much as I do! It goes great over vegetables or pasta. We made the hand-rolled tagliatelle pasta that this sauce was served with. I could not wait to share it here with you!
Classic Ragu Sauce (Bolognese Sauce)
¼ cup olive oil
¼ cup diced onion, carrot and celery (soffritto)
½ Pound ground grass fed beef
sea salt
3 ½ cup tomato puree
½ cup white grape juice
½ tsp of apple cider vinegar
¼ cup almond milk
Pre heat pan on the stove, add oil. Add vegetables and cook until soft. Add meat and salt, cook until brown. In a measuring cup add white grape juice and add apple cider vinegar. Then add to mixture. Add almond milk and tomato puree. Let it simmer with low heat half covered for 2-3 hours. If it is to thick add some water.
