Bolognese pasta

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Chop (or grate) the onion, carrot and celery

Heat the oil in a large pan. Put the vegetables and let them soften for 2-3 minutes

Add the minced meat

Stir and simmer until all the juice has evaporated.

Put the wine and dried herbs

Stir and simmer 7-8 minutes (evaporate liquid)

Add the tomatoes. Stir well

Turn the heat very low, put a lid on and cook the meat for 2-3 hours. I know it sounds like a lot, but this is the secret of a successful alla bolognese sauce. If the sauce drops a lot, so that it doesn't burn, you can add a little wine or water.

Finally, bring the pasta to a boil.

Add salt and pepper to taste and serve pasta with meat sauce and a salad. Good appetite.

Tagliatelle Bolognese

Time: 3 hours and 30 minutes

Ingredients for 4

1 lb. fresh egg noodles
3⁄4 lb. ground beef
1⁄3 lb. bacon
1 1/4 cups mashed tomato puree
3⁄4 cup beef broth
2 carrots
2 celery stalks
1⁄2 small onion
1⁄2 cup red (or dry white) wine
1⁄2 cup milk
extra-virgin olive oil
salt - pepper

Chop the bacon. Trim the celery, carrots, and onion, and mince them all into fine pieces.

Heat a pan with a drizzle of oil, sauté the pancetta, add the vegetables and gently sweat until soft.

Add the meat and sauté for 5 minutes.

Add ½ cup wine and allow to completely evaporate.

Add the tomato paste and stir for a few minutes. Add ½ cup milk and cover with the broth.

Cook the meat sauce for 2-3 hours, adding more broth every now and then while adjusting the seasoning.

Cook the tagliatelle in salted boiling water for 3-4 minutes, drain and serve with generous amounts of sauce.

Ragù Alla Bolognese | Authentic Bolognese Sauce Recipe

If you asked someone from Bologna about this dish, they would simply call it & quotragù. & Quot But, since other regions in Italy have their own ragù variations, this classic sauce has taken on the distinction of & quotRagù alla Bolognese. & Quot This rich dish is perfect for a chilly day when the only thing better than hovering over a simmering saucepan is eating a hearty meat pasta at the end!

For this recipe, you will need:

- 11 oz. (300g) ground pork (bacon is preferred but optional)

- 1 3/4 cup (400g) pure tomato puree

- 1/2 cup (about 40g) diced carrots

- 1/2 cup (about 40g) diced celery

- 1/2 cup (about 40g) diced onion

- Parmigiano-Reggiano cheese for grating

Watch the Pasta Grammar video where we make this recipe here:

Bring 3-4 tbsp of olive oil to medium / high temperature in a saucepan. Add celery, carrots and onion. Saute for about 3 minutes, or until the vegetables are soft and tender.

Add the ground pork and brown, stirring and breaking up the meat constantly. When the pork is finely crumbled, add the ground beef and brown in the same manner. Salt and pepper to taste.

Add 1 cup of white wine and allow to simmer, partially covered, for 10-15 minutes (or until the smell of alcohol is gone).

Now itâ & # x20AC; & # x2122; s time to add our tomatoes! We prefer a tomato passata (purée), but be sure that what you use is 100% tomatoes, nothing added. Stir in tomato puree and paste and bring to a simmer. Salt again to taste.

At this point the ragù should resemble a thick chili. While thickness is great when it comes to Bolognese, the sauce needs to simmer for 2 - 2 1/2 hours, so you & # x27ll need to add some water to keep the reduction going. We recommend keeping a kettle of warm water on the stove so that you can avoid adding cold water into the sauce. Add a generous splash of warm water to thin the sauce and stir.

Partially cover and allow the sauce to gently simmer for about 2 hours. Stir occasionally, and add some more warm water whenever it thickens into a chili-like texture as mentioned above. Towards the end of the cook time, stop adding water so the ragù can thicken up for serving.

Ragù is best served with a fresh egg pasta (please no spaghetti, trust us!) And we recommend making your own! Itâ & # x20AC; & # x2122; s simpler than you might think and well worth the effort. Plus, itâ & # x20AC; & # x2122; s the perfect activity to occupy you while you anxiously await your simmering ragù. Check out our noodles recipe here.

Brown The Ham And Bacon: If you can, buy the ham and bacon each in 4 ounce pieces as it’ll make it easier to say. Place both in the freezer for 5 minutes before cutting to make it easier to handle. Using a sharp knife or a serrated knife, dice them into very small pieces.

Add the olive oil to a heavy-bottomed pot or Dutch oven and heat over medium heat then stir in the diced ham and pancetta to coat it in the oil. Cook, stirring occasionally, until the fat has cooked off and the meats are golden brown, about 10 minutes.

Sweat The Vegetables: Stir in minced onion, celery, and carrots, reduce the heat to medium low, and let cook until the vegetables are translucent and soft, about 10 to 15 minutes. Taste the vegetables and add salt and pepper (the bacon and ham bring a lot of salt so don’t be too aggressive).

Add The Ground Meat: Add the ground pork and ground beef and break it up with a spoon until the meat is relatively the same size. Add salt and pepper and stir to combine. Add in the wine and cook until it just starts to steam. Add in the tomatoes and the broth and stir to combine.

Simmer The Ragu: Let it cook, uncovered, over low heat so it just barely bubbles. Stir every 10 to 15 minutes and cook until it reduces and it all breaks down, about 4 to 5 hours.

Skim The Ragu: Use a spoon to remove any accumulated fat and discard it. Then, pour in the milk or cream, in four additions, over the last 20 to 30 minutes of cooking. Remove the ragu from the heat and add in more salt and pepper as desired.

Serve tossed with tagliatelle and freshly grated Parmigiano-Reggiano cheese or use in the Lasagne alla Bolognese recipe.

The sauce can be made up to 3 days ahead of time. Store refrigerated in an airtight container until ready to use. The sauce can also be frozen up to two months. Defrost and use as desired.


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Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as a Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo !, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

I wanted the ultimate Bolognese. Six recipes later, I came up with the best ragu of them all.

Last year, my seasonal craving for ragu Bolognese - the famous long-simmered meat sauce from Italy’s Emilia-Romagna region - failed to move on once the weather warmed up. Instead, it mushroomed into an obsession.

You could blame the Great Confinement and an exaggerated need for comfort foods.

But I also blame Evan Funke, the Los Angeles chef renowned for his pasta. Three months before lockdown, my son and I spent a chilly Saturday tracking down ingredients for the Bolognese in his cookbook “American Sfoglino.” First, we purchased a meat-grinder, as required by the recipe. Then, we chased down unsliced ​​mortadella, ham and bacon, along with lard - pork fat. The next day we made the ragu - a process so involved we had to start in the morning for the sauce to be ready for dinner. We began by cutting beef chuck, pork shoulder and the cured meats into cubes, then muscling them through our dinky, hand-cranked grinder, followed by celery, carrots and onions.

Once we had everything chopped and ground and browned and simmering on the stove (for five to seven hours!) We rolled out and cut tagliatelle by hand - leaving the pasta machine in the cupboard, as Funke has evangelized.

That night, we sat with friends around the table to enjoy what we had wrought. The ragu was so spectacularly delicious - and so rich, no one could entertain the idea of ​​seconds.

Before Extreme Bolognese weekend, when the ragu craving struck, I'd usually improvise one, or turn to Marcella Hazan's famous version from "The Classic Italian Cookbook," or one of Lidia Bastianich's three iterations in Lidia's Mastering the Art of Italian Cuisine. ”

Now a burning (nay, simmering!) Question gripped me: What is the very best Bolognese recipe of them all? I would cook my way around in search of an answer.

What defines ragu Bolognese? That depends on whether you rely on history (Pellegrino Artusi's 1891 recipe), consult the Accademia Italiana della Cucina's official 1982 recipe, or go by what Bologna's famous cooking schools teach students - including Funke, who learned his ragu from Alessandra Spisni, maestra of La Old Bolognese School.

What the three definitions have in common is that ragu Bolognese is a simmered sauce made with ground meat, plus carrots, onion and celery (collectively known as soffritto) browned in fat, and usually broth or stock. Tomatoes were not originally included. In terms of meats, Artusi called for veal and a little pancetta, while the Accademia calls for beef and pancetta. Artusi did not specify a cooking time, but very long simmering is a requirement: The Accademia called for two hours after the meat browns many other recipes call for three hours or more.

These days, most respected versions call for ground beef and often pork, plus pancetta. All begin with some combination of olive oil, butter and / or pancetta or other pork fat. All call for soffritto and tomato, and two or three of the following: wine, stock and milk.

Bolognese Sauce & # 8211 Beef Ragu Bolognese for pasta and lasagna

Today we talk and cook ragu Bolognese, authentic Italian flavors for pasta and lasagna.

The meat sauce originated in Bologna, where on October 17, 1982 it was registered with the Chamber of Commerce as an original recipe.

It is generally used for broad pastas such as tagliatelle, but in their absence we can use fettuccine or pappardelle, but also with great success for lasagna.

It is made from beef and simmered for many hours.

The first attestation of the recipe appeared in the cookbook of chef Pellegrino Artusi in 1891. Being a popular dish around the world, many have adapted the recipe according to the country or local ingredients.

There are many variations of this recipe, more or less close to the original, but in the end, the word: "how many huts so many habits" This recipe comes from a family of Italians, who say they inherited it from their grandparents. This is probably not the original either, but I assure you it is the best I have ever eaten.

How to make Bolognese & # 8211 Ragu Bolognese Beef Sauce for Pasta and Lasagna?

  • 1 kg of minced beef
  • 150 g grated carrots
  • 150 g finely chopped celery stalks
  • 150 g finely chopped white onions
  • 30 g finely chopped garlic
  • 70 ml of olive oil
  • 10 g dried basil
  • 1.3 kg diced tomatoes in broth
  • 250 ml dry white wine
  • 50 ml milk
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon sugar

Put all the ingredients in a pot and mix before putting them on the fire.

Put the pot on medium heat to sea and stir until it starts to boil.

When it boils for the first time, reduce the heat to a minimum and cook for about 4-5 hours, stirring from time to time, being careful not to get caught.


50g of butter
2 tablespoons olive oil
50 g pancetta (or bacon) cut into small cubes
1 small diced onion
1 small diced carrot
1 diced celery stalk
2 cloves of crushed garlic
450 g minced beef
2 tablespoons tomato paste
125 ml of white wine
125 ml concentrated beef soup (you can also use beef cube)
75 ml cream
salt and pepper
350 g spaghetti
50 g race parmesan

Method of preparation:

Heat the butter and olive oil in a pan over medium heat. Add pancetta, onion, carrot, celery and garlic. Stir over high heat for 10 minutes, until vegetables soften and brown.

Add the beef, tomato paste and wine, and simmer for another 10 minutes, stirring occasionally.

Lidia’s Mastering the Art of Italian Cuisine

Put all 4 pounds of ground meat in a large mixing bowl. With your fingers, crumble and loosen it all up then toss and crumble the beef and pork together. Pour the white wine over it, and work all the meat through your fingers again so it & # 8217s evenly moistened.

To make the pestata: Cut the bacon or pancetta into 1-inch pieces, and put them in the bowl of a food processor with the peeled garlic. Process them into a fine paste.

Pour the olive oil into a large Dutch oven, and scrape in all of the pestata. Set the pan over medium-high heat, break up the pestle, and stir it around the bottom pan to start rendering the fat. Cook until the fat is rendered, about 3 or 4 minutes.

Stir the minced onions into the fat, and cook for a couple minutes, until sizzling and starting to sweat. Stir in the celery and carrot, and cook until the vegetables are wilted and golden, stirring frequently and thoroughly, over medium-high heat, about 5 minutes or more.

Turn the heat up a notch, push the vegetables off to the side, and plop all the meat into the pan sprinkle the salt on. Give the meat on the bottom pan a few moments to brown, then stir, spread, and toss with a sturdy spoon, mixing the meat into the vegetables and making sure every bit of meat browns and begins releasing fat and juices. Soon the meat liquid will almost cover the meat itself. Cook at high heat, stirring often, until all that liquid has disappeared, even in the bottom of the pan, about 30 to 45 minutes, depending on the heat and the width of the pan. Stir occasionally, and as the liquid level diminishes, lower the heat so the meat doesn't burn.

Warm the broth in a medium saucepan.

When all the meat liquid has been cooked off, pour in the red wine. Cook until the wine has almost completely evaporated, about 5 minutes. Add the tomato paste into a clear space on the bottom pan. Toast a minute in the hot spot, then stir to blend it with the meat, and let it caramelize for 2 or 3 minutes. Stir in the crushed tomatoes slosh the tomato container out with a cup of hot broth and add that. Bring the liquid to a boil, stirring the meat, and let the liquid almost boil off, 5 minutes more.

Pour in 2 cups of hot broth, stir well, and add more if needed to cover the meat. Bring it to an active simmer, cover the pan, and adjust the heat to maintain slow, steady cooking, with small bubbles perking all over the surface of the sauce. From this point, the Bolognese should cook for 3 more hours. Check the pot every 20 minutes and add hot broth as needed to cover the meat. The liquid level should be reducing by 1 1/2 to 2 cups between additions. Adjust the heat if the sauce is reducing faster than that or not as fast. Stir often to make sure the bottom doesn & # 8217t burn.

During the final interval of cooking, you want to reduce the level of the liquid- once broth, but now a highly developed sauce. At the end, the meat should no longer be covered but appear suspended in a thick, flowing medium. If the meat is still submerged in a lot of liquid, remove the cover completely to cook off moisture quickly. A few minutes before the end of cooking, taste a bit of meat and sauce, and add salt if you want. Grind 1 teaspoon of black pepper right into the sauce, stir it in, and cook about 5 minutes before removing the pan from the heat. If you & # 8217ll be using the sauce right away, spoon off the fat from the surface, or stir it in, as is traditionally done. Otherwise, let the sauce cool, then chill it thoroughly and lift off the solidified fat. Store the sauce for several days in the refrigerator, or freeze it (in measured amounts for different dishes) for use within a few months.

Ragu bolognese sauce for pasta

Bolognese sauce, a hearty meat and tomato sauce for pasta. Ragu sauce for bolognese pasta.

This bolognese sauce ( ragù bolognese in Italian) is a meat-based sauce for pasta, originally from Bologna, Italy. Traditionally, the sauce is intended for fresh pasta tagliatelle or for lasagna. Less traditional, but just as delicious, the sauce is paired with durum wheat pasta of all kinds: pens, macaroni or others.
Traditional recipe, registered in 1982 by the Bologna delegation of the institution Italian Academy of Cuisine, specify the following ingredients: minced beef, pancetta, onion, carrots, celery, tomato paste, red wine, and, optionally, milk or sour cream or meat soup.

In any case, different variants circulate in parallel, and even in Bologna this can be encountered ragù bolognesemade using pork, chicken, turkey or goose, sometimes liver is added, and the use of bacon (pancetta) seems to lose ground in favor of olive oil or butter. Also, in some variants carrots and celery are replaced by peppers and 1-2 cloves of garlic. Prosciuto, mortadella or mushrooms can be added to enrich the sauce. According to Italian chefs, the more you boil a ragu over low heat, the better.

A lot of history, what do you say? : P Let's move on to mine bolognese sauce:

390g - Sos Bolognaise BIO Panzani

For the Easter alla bolognese authentic, obtained from BIO ingredients. Ideal with the whole range of BIO pasta Panzani.

Store in a cool, dry place.
Store after opening: 3 days / 4 ° C

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