ITALY
Pasta alla Bolognese
2.5 hours
4 servings
Easy
Bolognese pasta, a dish that takes both of us back to our younger years, when our mothers used to prepare this delightful dish that we eagerly dove into after a day of playing outside. Even though it wasn't the traditional Bolognese sauce but rather a Dutch variation, it was secretly quite delicious! It wasn't until later in life that we encountered the authentic Bolognese sauce, which we mastered thanks to a YouTube video. This surprisingly simple sauce becomes incredibly flavorful through the right chopping technique and the lengthy simmering process. Enrico shared this recipe with us, and we couldn't keep it to ourselves. Give it a try and transport yourself to the beautiful Italy! Oh, and don't eat this ragu with spaghetti; that's something you won't see Italians do often. Ragu alla bolognese is meant to be enjoyed with fresh egg pasta, like tagliatelle.
Preparation method
Preparation: Cut the ingredients to the right size
Finely dice the carrot, onion, and celery into as small pieces as possible of the same size
Chop the pancetta finely
Step 1: Prepare the ragu
Add a tablespoon of oil to the pan and briefly sauté the pancetta over medium heat until it turns lightly brown
Add the finely diced vegetables and sauté for 5 minutes
Add the ground meat to the pan and increase the heat slightly. Cook the meat until it's done
Pour in the red wine and mix well
Once the alcohol has evaporated, add the peeled tomatoes and stir everything together
Add a few ladles of hot broth
Reduce the heat to low and let it simmer for at least 2 hours.
Check every 20 minutes and add extra broth if needed
Step 2: Serve the ragu
Meanwhile, cook the tagliatelle according to the package instructions
After a minimum of 2 hours, remove the ragu from the heat and season with freshly ground pepper and salt
Serve the ragu with the tagliatelle and optionally sprinkle with some Parmesan cheese
Buon appetito! ('Enjoy your meal')
We got this recipe from Enrico. His family has owned an olive oil farm in Italy since the 19th century. Want to know more about this? Enrico will tell you all about it.
Ingredients
300 grams ground pork and beef mix
150 grams pancetta
50 grams carrot
50 grams onion
50 grams celery
300 grams peeled tomatoes
100 ml red wine
500 ml vegetable broth
400 grams tagliatelle
Extra virgin olive oil
Salt and pepper to taste
Optional: Parmesan cheese for garnish
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