Ragù Alla Bolognese

Description

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.

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Ingredients

350 g minced meat
150 g pancetta or pork belly
3 celery stems
1 carrot
1 onion
1 can pealed tomatoes
1 tin tomato puree
1 glass red wine
1 cup Parmesan cheese
1 cube or fresh beef broth
1 bunch fresh thyme
2 tsp oregano
2 tsp salt
2 tsp black pepper
1 drizzle oil or some butter

Instructions

1
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!