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Sunday, September 29, 2013

Bolognese Sauce

To me Bolognese is made with more meat than most spaghetti sauces and some added veggies that I like the taste of better.
Did you know?
Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a small amount of tomato.

The people of Bologna traditionally serve their famous ragù with freshly made tagliatelle (tagliatelle alla bolognese) and their traditionally green lasagne. Less traditionally, the sauce is served with maccheroni or other durum wheat short pasta.

The recipe, issued in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and (optionally) milk or cream. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, while chicken or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the Soffritto of small amounts of celery, carrot and onion. Prosciutto, mortadella, or porcini fresh mushrooms when in season may be added to the ragù to further enrich the sauce. Milk is frequently used in the early stages of cooking to render the meat flavors more "delicate" but cream is very rare in the everyday recipe and only a very little would be used.


5 garlic cloves
1 yellow onion
1 carrot
1 -2 stalk celery
olive oil
1lb lean ground beef
1 1/2 cups beef stock, about 3 cubes (good quality!)
1 cup red wine
1 can chopped peeled roma tomatoes
1 can tomato puree
1 tablespoon sugar
1/4 bunch parsley
salt and pepper


1  Chop the garlic, onion, carrot, celery rather fine.
2  Fry on low-medium heat in quite a bit of olive oil for about 5-10 minutes until soft. Put aside.
3  Fry the meat in some olive oil over high heat until really brown and the liquid has evaporated.
4  Pour over the red wine, let it cook for about a minute, then add the stock, cans of tomato, sugar and the vegetables.
    Add half the parsley and some pepper, as well as some more olive oil (about 2 tablespoons).
5  Simmer on low-medium heat covered for about 1.5 - 2 hours (dont reduce the time!).
6  Adjust seasoning, probably it needs a bit more salt, and add the remaining parsley.
7  Serve with fettuccine or spaghetti 

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