A classic Bolognese contains milk or cream and some type of cured meat such as pancetta. I have chosen to omit the cured meat from my sauce recipe. However, adding a little milk or cream makes the sauce velvety.
An interesting fact is that the city of Bologna has created a standardised recipe for "ragu alla Bolognese." That recipe has been deposited for safekeeping with the Bologna Chamber of Commerce. My recipe for Bolognese sauce is deposited in a drawer in my kitchen. Which of the two recipes is more important?
This easy to make recipe will yield a dense, silky, multi-dimensional sauce. If there are any leftovers, they can be refrigerated for up to 3 days and frozen for up to 1 month.
An interesting fact is that the city of Bologna has created a standardised recipe for "ragu alla Bolognese." That recipe has been deposited for safekeeping with the Bologna Chamber of Commerce. My recipe for Bolognese sauce is deposited in a drawer in my kitchen. Which of the two recipes is more important?
Ingredients:
- 3 tablespoons olive oil
- 1 large red onion, grated
- 3 stalks celery, chopped fine
- 2 carrots, grated
- 3 cloves garlic, chopped
- salt and pepper to taste
- 2 teaspoons dried oregano
- 1 bay leaf
- 1 pound lean ground beef
- 1 tablespoon tomato paste
- 3 ripe tomatoes, skins removed, chopped
- 1/4 cup whole milk
- red wine, amount according to taste
- For the pasta:
- 1 pound pasta; fettuccine is a good option because this is a hearty sauce that needs a hearty pasta
- chopped parsley and basil
- grated Pecorino Romano cheese
- black pepper
Directions:
- Heat the olive oil in a Dutch oven and add the onions, carrots and celery.
- Sauté until the vegetables are soft. Keep stirring and add the garlic. Cook for about a minute.
- Add the ground beef and cook, stirring to mix with the vegetables. Keep stirring and cook until all the meat is no longer pink.
- Season with salt and pepper and mix.
- Add the oregano, mix, and cook for about a minute
- Add the tomato paste and mix well.
- Add the wine, lower the heat and cook until the sauce is reduced
- Add the tomatoes and bay leaf.
- Mix, keep the heat to a low simmer, cover and cook for twenty minutes, stirring occasionally so that the sauce does not stick to the bottom of the pan.
- Turn off the heat and add the whole milk
- Taste and adjust the seasonings as needed.
- Meanwhile, cook the pasta according to package directions.
- Drain and place on a serving platter.
- Season with Pecorino Romano cheese, chopped parsley, black pepper and basil.
- Spoon some of the sauce on top and mix.
- Serve the sauce alongside the pasta.
