Pasta Bolognese

Pasta Bolognese from original recipe

Well, probably every Italian Nonna has THE one and only correct Bolognese recipe that she guards like a treasure. But in fact there is an original recipe for Ragù Classico Bolognese. It was deposited in 1982 at the Italian Academy of Cuisine (Accademia Italiana della Cucina) in Milan.

Last weekend I made pasta for the first time with the original version of the popular meat sauce. And what can I say? It was just great. Aromatic and tender. Even my kids couldn’t get enough of it. Italy simply has it all when it comes to food.

Bolognese Ingredients

carrot onion tomatoThat’s more than enough for four people (Sorry for the European units!):

  • 600 g minced beef
  • 300 g Pancetta or simply bacon
  • 100 g yellow carrot
  • 100 g celeriac
  • 100 g onion
  • 600 g peeled tomatoes
  • 1 to 1 1/2 glasses of whole milk
  • some tomato paste to regulate the creaminess
  • 1 glass of red wine
  • a little beef stock
  • olive oil
  • salt and pepper

Preparation of the Bolognese sauce

To begin, select a thick earthenware or aluminum pan, which should also have the appropriate height to hold all the ingredients along with the liquid. Melt the diced bacon until it caramelizes and becomes crispy. Next, add in a few tablespoons of oil as well as the finely chopped herbs, and wilt them gently together.

Now, it’s time to add in the ground meat and mix it thoroughly with a ladle, browning it until it sizzles and is cooked through. Pour in the wine and stir gently until it has fully evaporated. Finally, add the peeled tomatoes, cover the pan and let it simmer slowly for roughly two hours, adding stock as needed.

As the cooking time draws to a close, add a dash of milk to counterbalance the acidity of the tomato. The thickness and creaminess of the sauce can be well regulated with a little tomato paste. Adjust the seasoning with salt and pepper to taste, and enjoy the delicious flavors that emerge from this hearty and delectable dish.

Spiral pasta, penne or macaroni go well with it. In Germany, the dish is typically eaten with spaghetti, although Italian chefs would probably turn up their noses at that. Serve with some Parmesan cheese and chopped parsley.

Buon appetito!

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