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Pasta alla Bolognese

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.

average rating is 4.7 out of 5, based on 3 votes, beoordelingen

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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We received 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 tells you all about it.

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