The Bolognese ragù recipe seems simple. The minced meat sweeps gently in the pan, the tomato sauce cooks slowly, the aromas fill the room. But then … you get to the first bite. Instead of a silky and luxurious consistency, we find ourselves with dry, hard lumps and without any real bond with the sauce. Disappointment.
Recipe for Bolognese sauce It may seem simple: onions, carrots, ground meat, tomato sauce, but real challenges come when cooking.
The meat is not at all chopped in a uniform way. The result is far from what you would expect from a dish served. There is an surprisingly simple solution that does not require the use of special gadgets or exotic ingredients: only a different approach that derives from the practice, not from complicated cookbooks.
This is the method that will help you get the sauce you want. velvety and fine consistencyas we know it from the best restaurants.
The trick that transforms Bolognese ragù: the secret for perfect minced meat
If you’ve ever used a cleaver or fork to break the lumps of meat, you will probably realize immediately that it is not possible to maintain a uniform consistency. And it is here that an appliance that probably already possesses: a normal whip.
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Why a broom?
Most people use the pressure cooker to prepare Bolognese ragù. But here’s why the consistency is never perfect. The whip with her threads mechanically breaks the fibers of the meat during cooking, while the sauce clears around them. This means that the meat does not stick to lumps, but remains uniformly small and tender.
The difference is surprising. The sauce envelops each piece individually. There are no more separate textures, there is no longer a need to look for the “good parts” on the plate. Each spoon is filled with flavor, softness and harmony.
How to put Bolognese ragù make -up in practice?
When you put the meat in a hot pan, don’t mix it immediately. Let it brown slightly. Once the liquid is added, whether it is tomato juice or base for soup, take a whisk and start. With circular movements, slowly crumble the meat and distribute it evenly in the pan. Gently, but with constancy.
It is not a matter of strength, but of feeling. The whip not only breaks meat, but rather connects it to the sauce. You will not even see a lump at the end of cooking. The perfect and silky consistency that wears the pasta like a glove.
