Library
Official 1982 Recipe

Authentic Ragù alla Bolognese

The officially deposited recipe from the Accademia Italiana della Cucina, featuring hand-chopped beef skirt, rich pork belly, and a milk finish for a velvety texture.

Prep 20m
Cook 120m
Serves 4
£2.65 /portion
Gluten Free High Protein Keto Gluten Free Italian Comfort Food

"Imported from Bologna Welcome (Accademia Italiana della Cucina). This is the official 1982 'depositata' recipe. To meet the strict Leucine Threshold (>30g protein/meal), I have scaled the portion sizes significantly. Note: This authentic recipe relies on pork belly, resulting in a fat content (60g) and calorie count (815 kcal) that exceeds standard targets. This is a rich, nutrient-dense dish best enjoyed as a standalone bowl or with minimal sides. Sourcing upgrades: Grass-fed beef skirt (diaphragm) for superior mineral content and flavour, and outdoor-reared pork belly. The milk finish is crucial for texture and balancing acidity."

High Protein Keto Friendly High Zinc High B12
815 kcal
Protein 45g
Fat 60g
Sat 22g Omega-3 0.5g
Carbs 16g
Fibre 4g Sugar 9g
Fibre 4g
Sugar 9g
Sodium 580mg
Vitamin A 85%
Vitamin C 40%
Vitamin D 5%
Vitamin K 35%
Vitamin B6 65%
Vitamin B12 110%
Folate 20%
Iron 35%
Calcium 12%
Magnesium 25%
Potassium 40%
Zinc 85%
Selenium 70%
Servings
4

Ingredients

Protein

  • 500g Grass-Fed Beef Skirt (Diaphragm) — minced or finely chopped
  • 250g Outdoor-Reared Pork Belly — finely diced

Fresh

  • 85g Carrot — finely diced
  • 85g Celery Stick — finely diced
  • 85g Yellow Onion — finely diced
  • 130ml Whole Milk

Pantry

  • 500g San Marzano Tomatoes (Peeled) — crushed
  • 130ml Dry White Wine
  • 300ml Beef Bone Broth — warmed
  • 50ml Extra Virgin Olive Oil
  • 5g Sea Salt — to taste
  • 2g Black Pepper — freshly cracked

Method

01

Finely chop the beef skirt (or use coarse mince) and dice the pork belly into very small cubes.

Hand-chopping the beef gives a superior texture to machine mince.
02

Prepare a battuto by finely dicing the carrot, celery, and onion.

03

In a heavy earthenware or cast-iron pot, render the pork belly over medium heat until the fat releases.

04

Add the olive oil and the chopped vegetables. Fry gently until soft and translucent (sweating the soffritto).

05

Increase heat, add the beef, and stir with a wooden spoon until it sizzles and browns deeply.

06

Pour in the white wine and stir gently until it has completely evaporated.

07

Add the tomatoes, lower the heat to a bare simmer, and cook for at least 2 hours. Add warm bone broth periodically if the sauce becomes too dry.

08

Towards the end of cooking, stir in the milk to soften the acidity. Season with salt and pepper.

09

Serve immediately in warm bowls.

Italian · latenight