Ragù alla Bolognese
Course: Dinner, ItalienCuisine: MediterraneanDifficulty: Medium4
servings10
minutes4
hoursBolognese Sauce is known in the whole world, a lot of people know the famous Spaghetti Bolognese, which is a dish you wont get in Italy and most Italians will never eat it because Spaghetti is just not the right Pasta for this dish, the Spaghetti can’t absorb the sauce like a thicker Pasta.
I recommend pappardelle or tagliatelle with this dish to be most authentic.
Also there are a lot of misunderstandings with the ingredients, most people if you ask them what they think are in a Bolognese sauce would tell you about, olive oil, herbs like oregano, basil or garlic, even though you find these things often in a so called bolognese sauce, the original or authentic Ragù alla Bolognese don’t need any of those because with the simple ingredients you see here and the amount of cooking time, this dish has so much flavor.
Let me surprise you.
Ingredients
2 Lbs minced meat (half pork and half beef)
1/4 lbs of Pancetta (if you can’t get some you can use bacon)
1 yellow onion
1 celery stalk
1 to 2 carrots
1 tbsp butter
2 tbsp of neutral oil (I prefer rapeseed oil, if you love olive you can use it but the flavor of olive oil is to strong for this dish and you wont get the original flavor of the bolognese)
2 tbsp of concentrated tomato paste (or 1 can of peeled Italian tomatoes)
1/2 glass red wine
1/4 cup of milk
salt
pepper
freshly grated good quality parmesan cheese ( parmigianno regianno)
Directions
- chop the pancetta, onion, celery and carrots finely
- over medium high heat put the oil and the butter in a large pot
- first stir fry the pancetta for about 2 minutes
- than add the onions, celery and carrots and stir fry for another 3-4 minutes before you enter the meat
- stir the minced meat and break it down and cook it till it is cooked through with a light brown color
- make a little space in the pot and add in the tomato paste(if you use a can of tomato follow first step 7 and 8 before adding it) and stir fry it for 1 minute
- add a little salt and pepper
- pour in the red wine and wait till the alcohol evaporates
- (now add the can of tomatoes if you use it) add 3 cups of warm water, stir it all till everything is well mixed together and turn down the heat to low, let it simmer for 3 to 4 hours stir occasionally and add more warm water if it is getting to dry
- after the 3-4 hours add the milk, let it cook for an other 10 minutes, add more salt and pepper to taste and serve with some fresh Pasta like pappardelle or tagliatelle
Notes
- You can also use this sauce for a delicious Lasagna and put the leftovers in the freezer and just warm it up slowly whit a fresh made Pasta.
