Sauce Bolognese

The classic meat sauce originating from Bologna, Italy has become a staple pasta sauce all around the world. Popular as a home cooked meal and at large kitchens, the sauce known as ragù alla bolognese in Italy requires a specific recipe to achieve an authentic, rich taste. In this recipe our cook shows you how to adjust this popular home food meat sauce for tens and hundreds of people with Dieta kettles.

Process Time: 75 min

Easy cooking with Dieta Mixer Kettles
- Tools min. 150 l mixer kettle & standard mixing tool

115°C
80

Add Oil and Onion

115°C
0:03
80

Add Meat

115°C
0:07
80

Add Tomato Purèe

115°C
0:05
80

Add Vegetables

115°C
0:05
80

Add Wine

94°C
0:40
60

Add Milk

Servings 110 kg

  • Ground meat 60 kg
  • Tomato purèe9 kg
  • Chopped onions 10 kg
  • Oil 2 liters
  • Grated carrot 10 kg
  • Grated celery 10 kg
  • Red wine6 liters
  • Milk 6 liters
  • Salt, pepper, garlic, oregano

Instructions

Step 1

  • Pre-heat kettle to 115°C
    Place your mixing tool in the mixer kettle.
  • Step 2

    • Add oil and onion
      Put oil and onion in the kettle and start mixing with Auto-reverse 80...100. Let the kettle mix for approximately 3 minutes.
    • Step 3

      • Add meat
        Add ground meat and continue mixing for 7 minutes.
      • Step 4

        • Add tomato purèe
          Add tomato purèe and keep mixing for 2 to 5 minutes.
        • Step 5

          • Add vegetables
            Add grated carrot and celery for another 2 to 5 minutes.
          • Step 6

            • Add Wine
              Add wine and water if needed.
            • Step 7

              • Add milk and seasoning
                Finish with milk and seasoning when roots are ready. Taste the sauce and add seasoning or liquids according to taste.
Sauce Bolognese Tutorial