Bolognese

I did end up making some pasta last weekend.  It turned out SOOOO good.  I found a (traditional) Bolognese sauce recipe - these folks are really serious about their pasta.  I ground the beef and pancetta and made some home made pasta for the occasion.  Give it a try, it was delicious.  If you follow the recipe link, reading up on the history of Bolognese is very interesting.  You don't have to make your own pasta, but do try to use fresh pasta or a good quality dried pasta.  Two forks up!

  • 400 grams fresh tagliatelle or fettucine
  • 300 grams minced beef – The recommended cut is thin flank aka skirt (finta cartella in Italian) but any good quality mince will do.
  • 150 grams unsmoked pancetta — minced very finely
  • 50 grams carrot — finely chopped or minced
  • 50 grams celery — finely chopped or minced
  • 50 grams onion — finely chopped or minced
  • 30 grams triple concentrated tomato puree(if using double concentrated, increase the quantity by about a 1/3)
  • 1/2 glass red or white wine
  • 180 milliliters fresh milk
  • olive oil
  • salt and pepper


  • Fry the pancetta gently in a little olive oil until it starts to release its fat. Be careful not to burn.

  • Add the vegetables and fry until the onions are transparent, stirring from time to time.

  • Add the beef and cook until it is lightly browned. When it starts to make popping noises, it’s done.

  • Add the tomato puree and the wine and mix well.

  • Add the milk, little by little until it is completely absorbed.

  • Season with salt and pepper, cover and cook very slowly for 3 to 4 hours.

  • Stir occasionally and if it looks like drying out, add a little more milk.

  • Serve with Fettuccine or Tagliatelle (NOT Spaghetti!)

  • Serve with Parmesan cheese on the side. Alternatively toss the pasta first in a little butter and then in Parmesan before adding the meat sauce.

  • Variation: The Academy allows the addition of Porcini mushrooms.


  • http://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/

    Here are some of my pics:




     
      





    Apologies on the sloppy plate, couldn't wait to get started and forgot to take a picture!!  lol

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