My Ragù alla bolognese

Ragù alla Bolgonese

Ragù alla Bolognese. A meat-based regional ragù sauce from Bologna, One of the most common dishes from the Emilia-Romagna region of Italy. A ragù is a category of an Italian meat-based sauce.

All ragù sauces are slow-simmeed, but the texture (chunky, minced or ground) and the tomato-ness depend upon the region. My recipe is typical of Bologna, starting with a sofrito (sautéed onion, celery and carrots) tomato paste, and milk, which is uncommon in southern Italian versions. Personally, I prefer two different types of ground meat for added depth of flavor. However, many classic recipes recommend only one: check out the Silver Spoon’s (ground steak), Marcella Hazan's (ground beef chuck), or Giada de Laurentiis’ spicy ground lamb version. 

Here’s mine. Buon appetito!

Bolognese

serves 6

• 1/3 cup of extra virgin olive oil

• 1 large yellow onion, chopped

• 2 finely diced carrots

• 2  finely diced large celery ribs

• 3-4 cloves of garlic

• 4 oz pancetta, diced into small cubes

• 1 pound of ground lamb

• 1 pound of ground pork

• 6 oz can of tomato paste

• 1 1/2 cups of dry white wine

• 1 cup of whole milk

• i tablespoon fresh thyme leaves 

• salt and pepper, to taste

Heat the oil in a large pot over medium heat.  Add the onions, celery, and carrots first, then the garlic.  Cook for a few minutes, then add the pancetta and stir to incorporate it with the chopped vegetables.

Cook for a few minutesdd the ground meats, allow to cook about 5-6 minutes, using a wooden spoon to break it up. Now add the tomato paste, wine, and herbs.  Bring the mixture to a boil, then simmer for about 1 1/2 hours.  Be sure to give it a stir every once in a while.  

Season the Bolognese to taste. Serve over the pasta of your choice. Tagliatelle is the most traditional, or baked as a lasagne dish.

Try your Bolognese with some fresh ricotta cheese. Top each serving with a large spoonful while the sauce is hot.