Das Original italienische Bolognese-Rezept der Handelskammer Bologna ist weltberühmt und wird auch im Westmünsterland BBQ gerne zubereitet. Diese köstliche Sauce aus feinstem Rindfleisch, Tomaten und weiteren aromatischen Zutaten verleiht jedem Gericht eine unglaubliche Geschmacksexplosion. Erfahren Sie mit uns, wie Sie das Original Bolognese-Rezept Ihrer nächsten BBQ-Party verfeinern können.

Original italienische Bolognese - Rezept aus der Handelskammer Bologna - Westmünsterland BBQ

Hey and welcome to Westmünsterland Barbecue! Today we’re going to make a very delicious original recipe that I’ve made before, but it wasn’t quite authentic. That’s why we’re doing it again, but this time we’re doing it the right way. We’re making Ragout alla Bolognese, a typical Italian dish that I’m sure you’ll love.

As always, you can find the ingredients in the video description, just click to expand and you’ll find everything you need. I have to admit, I felt a bit challenged after making my previous video about this dish, which was only partially authentic, to begin with. If you ever have time to spare, check out the comments under that video, it’s quite entertaining. To start with, I made it with spaghetti, but I wanted to do it the right way this time. I found the original recipe which is deposited in the Chamber of Commerce in Bologna. It may not be the only original recipe, as many Italian mothers and grandmothers have their own variations, but this one is the only one that is officially recognized as original. Today, we’re also making our own tagliatelle, which is basically homemade pasta. It can’t get any better than that.

We went to the butcher shop Laschke and had the beef coarsely ground, so that’s what we’ll be using. I also ordered some pancetta from Postini, where I usually get my Italian delicacies. Pancetta is unsmoked bacon made from pork belly, which adds a lot of flavor to the dish. We cut it into small pieces and it’s now ready to be used.

Before we start cooking, I just have to say that we’ll be using Touch instead of a traditional stove. It may not be authentic, but it helps distribute the heat evenly. Also, to accompany our dish, we’ll be drinking a delicious Münsterländer beer.

Now, let’s start cooking. We heat up some butter in a pan and add the pancetta, letting it cook until it turns slightly brown. Then, we add celery, carrots, and onion, and sauté them until they become translucent. Next, we add the ground beef and brown it together with the vegetables.

We season with salt and pepper, and then we pour in a glass of red wine. Once the wine has reduced, we add the blanched tomatoes, which we have diced into small pieces, and some beef broth. We let it all simmer on low heat for at least two hours.

While the ragout is cooking, we make the tagliatelle by mixing flour and eggs until we get a smooth dough. We then roll and cut the dough into thin strips and let them dry for a bit. After some time, we boil them in salted water until they’re soft, but still slightly al dente.

Finally, we serve the ragout alla Bolognese with the homemade tagliatelle, some Parmesan cheese, and a sprinkle of fresh parsley. This dish is a true masterpiece of Italian cuisine and it’s definitely worth the time and effort to make it the right way.

In conclusion, I hope you enjoyed watching me make the authentic Ragout alla Bolognese recipe. It was definitely an interesting challenge to try and make it as authentic as possible. I encourage you to try making it at home and impress your friends and family with your homemade Italian dish. Thanks for watching and see you next time at Westmünsterland Barbecue!
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