This is a traditional pastadish from Italy. Ragu bolognese is just not a sauce. Not like when youre pasta is done youre sauce is also, or add al kinds of veggies and more stuff to the sauce and name it bolognese. So forget about that Bolgonese dishes that are ready in 30 minutes. Thats not possible at all. And sad for al those good flavours.
So well, here's my recipe with pictures.
You will need (for about 6 servings):
500 gr lean minced beef meat
250 gr spek/bacon finely chopped( i used the on for sauerkraut)( actually you need to use pancetta)
500 ml Beef stock
150 ml white wine (middle dry) or red if you prefer a more robust flavor
2 cans of tomato cubes
2 carrots finely chopped
2 celery stalks finely chopped
2 unions finely chopped
2 garlic gloves crushed withe the garlic press
2 little cans of tomato paste
olive oil
bit of milk (100 ml)
salt
peper
nutmeg
Tagliatelle (100 grams for each person)
fresh graded Parmesan cheese
How to make it.
First Boil water for your stock. Put in the stock cubes and let it melt. Chop the oinons, carrots and celery. You can use a food processor for that. Also cut the bacon into little pieces.
Heat up a big pot and pour in olive oil. Saute the onion and garlic.
Add the bacon, stir well and let it cook for about 5 minutes.
Put in the celery and carrots let it cook for about 5 minutes again and take the mixture out of the pot, put it in a bowl.
Now put the minced meat in the pan stir and cook until done. Add the mixture and the wine. Reduce the wine until almost nothing is left.
Stir in the tomato paste mix well. Now add the tomato cubes and bouillon, stir well. Add the milk bit by bit until all of it been taken up by the rest of the ingredients.
That's it for now.
Put the lid on the pot. Do not close the pan at all. but just half. Turn the heat to middle low. And let it simmer for at least 2 and half hours. More is always better. I prefer four until six hours. Do not forget to check up once in a while. Also stir it.
When the dish is almost finished, like in there is a quarter of the last hour left, start cooking your pasta.
It is time now to add the seasoning to your bolognese. Just add salt, pepper and nutmeg to it.
The reason to season when it is almost finished is because of the sauce is that much reduced after long cooking it already has strong flavors by itself.
Put the Tagliatelle on the plate, put the ragu on top, add parmesan cheese.
I hope you enjoyed making your own Bolognese.
all I have to say left,
Bon Appetit
