ITALY
Pasta alla Bolognese
2.5 hours
4 persons
Easy
Pasta bolognese, a dish that takes us both back to our younger years, when our mothers prepared this delicious dish that we eagerly grabbed after a day of playing outside. Even though this was not a traditional bolognese sauce, but rather a Dutch version, it was secretly very tasty! Only later in life did we come into contact with the authentic bolognese sauce, which we mastered thanks to a YouTube video. This surprisingly simple sauce becomes super tasty thanks to the correct cutting technique and the long simmering process. Enrico shared this recipe with us, and we couldn't keep it to ourselves. Give it a try and imagine yourself in beautiful Italy! Oh and don't eat this ragu with spaghetti, you won't see Italians doing that themselves. Ragu alla bolognese should be eaten with fresh egg pasta, such as tagliatelle.
Preparation
Preparation: Cut the ingredients into the right size
Chop the carrot, onion and celery into as small cubes as possible of the same size
Finely chop the pancetta
Step 1. Prepare the ragu
Add a tablespoon of oil to the pan and fry the pancetta briefly over medium heat until it is light brown
Add the finely chopped vegetables and fry for 5 minutes
Add the minced meat to the pan and turn the heat up slightly. Roll the minced meat until it is done
Add the red wine and mix well
Has the alcohol evaporated? Then add the peeled tomatoes and stir everything together well
Add a few ladles of hot stock
Reduce the heat and let it simmer for at least 2 hours.
Check every 20 minutes and add some extra stock if necessary
Step 2: Serve the ragu
In the meantime, prepare the tagliatelle according to the packaging
After at least 2 hours, remove the ragu from the heat and season with freshly ground pepper and salt
Serve the ragu with the tagliatelle and sprinkle with some parmesan cheese if desired
Ingredients
For 4 persons:
300 grams of half-and-half minced meat
150 grams of pancetta
50 grams of carrot
50 grams of onion
50 grams of celery
300 grams of peeled tomatoes
100 ml red wine
500 ml vegetarian stock
400 grams tagliatelle
Extra virgin olive oil
Salt and pepper to taste
Possibly parmesan cheese for garnish
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