Ragù Alla Bolognese
The classic bolognese sauce, also known as ragù alla bolognese is a traditional Italian sauce that originated in the city of Bologna, Italy.
The tomato meat sauce is gradually cooked to develop a rich taste. The outcome is a delicious and fragrant sauce that goes well together with freshly made pasta.
Ragù alla bolognese is well-known for it's rich flavor and delicate texture and is frequently served with spaghetti, tagliatelle or prepared for lasagna
with bechamel sauce and lots of (mozzarella) cheese.
Bolognese sauce is made with minced meat and pancetta (often a mixture of minced veal, pork and groundbeef). Pancetta is an Italian bacon made from pork belly that is seasoned with salt, various spices and then dry-cured. It is typically rolled up into a log shape and aged for several months before being sliced and cooked. Pancetta has a rich, salty, and slightly sweet taste and is often used as a flavoring ingredient in pasta dishes, soups and sauces. Carrot, onion, celery, tomatoes, tomato puree, red wine, beef broth and sometimes milk also go into the sauce. Herbs like oregano, basil, parsley and thyme are frequently used for additional flavor enhancement.
In this recipe a small amount of mini zucchinni´s and onion stems from the kitchen garden where added for color which is actually forbidden. DevilsColors will present the original authentic recipe that was deposited with the Bolognese Chamber of Commerce in 1982 by the Accademia Italiana della Cucina as it is. Enjoy, a moment of culinairy heaven ét bon appétit.
share buttons
Bolognese sauce is made with minced meat and pancetta (often a mixture of minced veal, pork and groundbeef). Pancetta is an Italian bacon made from pork belly that is seasoned with salt, various spices and then dry-cured. It is typically rolled up into a log shape and aged for several months before being sliced and cooked. Pancetta has a rich, salty, and slightly sweet taste and is often used as a flavoring ingredient in pasta dishes, soups and sauces. Carrot, onion, celery, tomatoes, tomato puree, red wine, beef broth and sometimes milk also go into the sauce. Herbs like oregano, basil, parsley and thyme are frequently used for additional flavor enhancement.
In this recipe a small amount of mini zucchinni´s and onion stems from the kitchen garden where added for color which is actually forbidden. DevilsColors will present the original authentic recipe that was deposited with the Bolognese Chamber of Commerce in 1982 by the Accademia Italiana della Cucina as it is. Enjoy, a moment of culinairy heaven ét bon appétit.
Ingredients
Instructions
-
1. Peel the onion, scrape the carrot and celery.
Chop the vegetables and Pancetta into pieces.
2. In a sauce pan... Drizzle some olive oil or lay some butter in the pan and fry the Pancetta, add carrot, onion and celery till the onions are glassy and finally add the minced meat
3. Cook untill the meat is light pink. Add tomato puree and stir. Then add a glass of red wine, cook the sauce for ten minutes and add the peeled tomtatoes. Chop the tomatoes in the pan with a knife and wooden stirrer and add the beef broth. Cook for one hour. Add thyme, oregano, salt and black pepper, Add some (milky) salted pasta water to the sauce and cook for another half an hour.
4. Sprinkle wih some parmesan cheese and accompany the dish with some, bread & cheese, a glas of red wine and a salad et voilà, bon appétit your in culinary heaven!
DEVILSCOLORS RECIPES
Welcome! This is our food & restaurant section wherein we want to share some of our own recipes and other inspiring food & restaurant topics. Here we provide inspiration for the use of basic ingrediënts for meal preparations.
It is always fun to discover, to prepare and to try lots of different dishes with local vegetables, herbs and spices from various countries and cultures around the world. Every country has it's own regional dishes and delicacies due to local farming products. Also every region has there own favorite desserts, cakes, pies and even candies.
In England they eat scones with clotted cream and jam, in France they love the croissant, in the USA they are nuts about donuts with al kind of sugared toppings and in Arabian cuisine they make filo pastry as a dessert called baklava
out of nuts, syrup or honey. In the Netherlands during winter seasonal festivities they eat lots of pastry bars filled with sugared almond filling and ginger (speculaas) cookies or chocolate coated peppernuts made out of speculaas herbs. A mix of herbs from which the consistency varies from baker to baker.
Just like tea, the herbs were imported by the Dutch VOC company in the 17th century from all over the world, mostly Asian continents like Indonesia and Dutch India and were madly used in producing sweets and flavored cookies. Ginger, cloves, cinnamon, cardamom, nutmeg, mace, star anise, 5 spice granule and white pepper were mixed in spice blends to making these regional products during December festivities. There is a lot to talk about regional pastry. In the past few years the cupcake https://en.wikipedia.org/wiki/Cupcakefrenzy took over the whole world. Flour is one of the basic ingrediënts from wich bread, pizza, pasta, chapati, naan, dim sum, pie and noodles are made.
Grains like wheat often contain gluten. There are different varieties of wheat: durum, semolina, emmer, wheatberries, farina, farro, einkorn wheat, spelt. Pasta is made from semolina, finely ground durum wheat while Italians originally preffere 00-flour (finely ground soft wheat) with eggs. Bread is baked with various types and varieties of grains. There is a multitude of different kinds of bread. Every country has their regional recipes. Like the Italian 5 grain wheat which contains: cracked wheat, barley, oats, millet, flax and sunflower seeds or the nine grain wheat containing: wheat, rye ,barley, oats, millet, quinoa, teff, sorghum and amaranth. The last 3, corn and chickpea flour are gluten free. So it is important to understand how these products are produced from flour to dough to end product.
Cooking is closely intertwined with the culture of a country, it's spice trade, agricultural production and the recipes it's native inhabitants have developed over the years from these regional products. In some countries chopsticks are used instead of a knife and fork. Certain parts of an animal are not eaten in some wich in other countries the people happily consume. This could be out of religious consideration, tradition or organic awareness. Nevertheless cooking is a process of feeding people in a safe and tasteful way taking notice of quality control, "HACCP," safety, bouncer and hygiene regulations.
Organic farming contributes to maintaining biodiversity, ecological balance and water/soil sustainability. A yearly campaign to raise more awareness for the benefits of organic farming is the "organic september" movement. If you are a cititzen who would like to get involved in nature friendly farming at home, help save the enviroment, support local farmers or are you an organic bussines that's interested in joining the soil hub; feel free to continue your search to engage in the ultimate tastebud experience!
Recipes on our website can also be made vegetarian or vegan; just leave out the meat and use vegetable broth or replace it with the kind of nuts, peas, tofu or cheese you think would fit properly in that dish and be creative. As long as you make sure you are making a work of art out of your plate. Further on in this section we provide some hot links to other cool websites where you can find more information about external food topics and some other exciting and refreshing recipes. We are not affiliated with these website, but they do deserve our recommendations.
Recipe Card powered by
