How to Emilian Ragu Emulsification

What You Need to Know

The technique involves slowly pouring olive oil into a mixture of ground meat and tomatoes while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to meat.

This technique is unique in that it uses a combination of meat and olive oil to create a hearty and savory sauce, commonly used in Emilian dishes such as tagliatelle alla bolognese.

Steps

1. 1.

   Tagliatelle al ragù (Bologna, Italy): Creates the characteristic velvety texture

2. 2.

   Lasagne alla bolognese (Emilia-Romagna): Forms the rich meat sauce layers

3. 3.

   Polenta al ragù (Northern Italy): Provides contrast to coarse polenta texture

The Science

Primary Reaction

emulsification

Common Mistakes