Inspired by a recent Google adventure in search of a new recipe for the family favourite spaghetti Bolognese I stumbled (and became extremely enthused) across a traditional recipe for Bolognese Ragu.
All the recipes I began sifting through went against my comforting childhood favourite….and then it hit me…I have never had a traditional Bolognese Ragu despite having been to Italy twice?!
Here’s the recipe, I strongly suggest giving it a shot. The first thing you will notice is that it contains no red wine, no canned tomatoes, no dried herbs and no mushrooms. Trust me, we’ve all been doing it wrong!! Oh and please don’t be put off by my under whelming photography skills – it tastes amazing!
5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced (pealed or unpeeled – your choice)
1 medium brown onion, diced
1 stick of celery, finely diced
1 clove garlic, sliced
500g minced veal
500g minced pork
100g of pancetta, finely chopped
3 tablespoons tomato paste
1 cup milk
1 cup dry white wine
Maldon salt and freshly ground black pepper
Parmigiano-Reggiano, for grating
In a large, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, carrot and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, this should take around 10 to 15 minutes.
Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 ½ hours. Season with salt and pepper, to taste, and remove from the heat.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot Bolognese ragu, and tossed so that the pasta is evenly coated by the ragu.
Grate cheese over each serve. Enjoy!
If you are after a real feast, serve with a leafy green side salad with a simple vinaigrette and homemade garlic bread