Pasta alla Bolognese
A classic pasta dish intense in flavors that goes perfect with a bottle of red wine.
Have you ever thought why the “ragù alla Bolognese” is named like this?
The Bolognese sauce originates from Emilia-Romagna, a region in the center of Italy, that it took the name from its chief town, Bologna. The original recipe is with fresh tagliatelle but in my case I used what I found in my cupboard, linguine. When I make ragù I always exaggerate with the quantity because the cooking time takes minimum 3h and you can always put the remaining sauce in the freezer and use it for another time. You can use the same sauce recipe also for making Lasagna alla Bolognese.
Once again, the brand I chose for the linguine is Afeltra, purchasable from Eataly.com. If you would like to know more about the interesting making process behind this kind of pasta, check out Afeltra official website.
– 500g Linguine (better with fresh tagliatelle)
– 500g Beef mince
– 500g Pork mince
– 1l Passata Pomodoro
– 1 Carrot
– 1 Celery
– 50g grated parmigiano
– 1 Onion (white)
– White wine (1 glass of water)
– Olive oil (1 spoon)
– Salt (coarse)
– Pepper (fresh)
1. Take the biggest pot you have in your cupboard and put the olive oil.
2. Chop the onion, the celery and the carrot. Mix all together directly into the pot with a few leaves of parsley and fry at medium/low flame.
3. After 10/15 minutes, once the chopped vegetables look transparent and cooked, you can put the beef and pork mince, mixing immediately with a wooden ladle. Stir continuously at high flame for at least 30 minutes until the meat is brown.
4. Now blend with wine at high temperature until all the liquid is evaporated.
5. You can easily check if there’s no liquid anymore by moving the mince a part from the bottom with the ladle.
6. It’s now time to add the passata. Mix and season with salt and pepper in abundance.
7. Add a glass of water and leave the ragù cooking for 3h, stiring every 20 minutes. Always keep an eye and add water if it will becomes too dry.
8. Don’t forget to simmer the ragù at very low flame during the whole cooking time.
9. When the ragù is almost ready (see picture 10.), at around 20 minutes until the end of the 3h, get another pot full of boiling water, add course salt and Linguine. Cook the pasta following the timing indicated in the packaging.
10. You can check when the ragu is ready by tasting (it will have an intense flavor) and by looking at the remaining dry sauce from the top. This means that, how we say in italian “il ragù si è ritirato”, the ragù has retired.
11. To easily mix the pasta with the sauce, take a big salad bowl and add some ragù.
12. When the pasta is “al dente”, add into the bowl and mix with more ragù sauce.
Aaand it’s done! Add some grated parmesan for extra flavor and serve 🙂