Ragù Bolognese is Easy, Actually | Kenji's Cooking Show

Summary by Krater

J. Kenji López-Alt demonstrates a simplified, traditional ragù alla bolognese recipe, using pancetta, a combination of ground beef, pork, and lamb, soffritto, tomato paste, white wine, milk, and stock, cooked in a wide pan and served over rigatoni.

From the video

Answers: How do you make a traditional ragù alla bolognese?

• ragù alla bolognese recipe
• traditional meat sauce technique
• browning ground meat
• soffritto preparation
• deglazing with white wine
• pasta sauce emulsification

Ingredients

• 2 tablespoons olive oil
• 4 to 6 ounces pancetta
• 1/2 pound each ground beef, pork, and lamb mixture
• salt
• black pepper
• 3 parts onion
• 2 parts celery
• 1 part carrot
• fresh garlic
• few tablespoons powdered gelatin
• couple cups chicken stock
• 2 tablespoons double concentrated tomato paste
• 1 cup white wine
• couple cups whole milk
• rigatoni
• fresh parsley
• fresh basil
• Parmesan cheese

What it concludes

• A wide pan encourages more evaporation and speeds up the browning and reducing process of ragù alla bolognese.
• Browning ground meat longer develops more flavor, though the meat fibers eventually break down completely into a dry texture.
• Onions take longer to cook than garlic because of their higher moisture content.
• Ragù alla bolognese improves and develops more flavor when stored in the refrigerator over the course of a couple of days.