Bolognese Pasta: A Culinary Masterpiece from Bologna
Bolognese pasta, a time-honored dish originating from the culinary-rich city of Bologna in northern Italy, is a testament to the region’s gastronomic heritage. With roots deeply embedded in tradition, this pasta has transcended borders to become a beloved global sensation.
At the heart of this gastronomic marvel is the meticulously prepared ragù sauce. Ground meats, tomatoes, onions, carrots, celery, and aromatic herbs are combined to create a symphony of flavors. This sauce undergoes a slow-cooking alchemy, allowing the ingredients to harmonize and infuse each other with their distinct essences.
Bolognese: Italian Philosophy on the Plate
Beyond its gastronomic appeal, Bolognese pasta encapsulates the quintessential Italian philosophy on the plate. Simple yet profound, the dish epitomizes the commitment to using high-quality ingredients to create a symphony of flavors that offer comfort, tradition, and the timeless allure of Italian cuisine. Savoring a plate of Bolognese pasta is not just a culinary experience; it’s a journey into the heart of Italian gastronomy.
Bolognese Ragù
4
servings30
minutes3
hoursKeep the screen of your device on
Ingredients
2 lb 2 85% lean Ground Beef
1 lb 500 g Ground Veal
1 1 Slice 1-inch tick Italian Pancetta
1 Cup 1 Tomatoes Purée
1 lb 500 g Pasta Penne
1 1 Celery Stem finely chopped
1 1 Medium Red Onion finely chopped
1 1 Clove of Garlic finely chopped
2 2 Large Carrots finely chopped
3 tbsp 42 g Extra Virgin Oil
1/2 cup 118.29 ml White Wine
2 tbsp 32 g Tomato Paste
1 tsp 1 Black Pepper to taste
Salt to taste
1 Cup 1 Grated Parmesan Cheese
Directions
- Begin by finely chopping the onion, carrots, celery, and garlic in a food processor, setting aside this aromatic mix.
- Dice the pancetta for that delightful burst of flavor.
- In a generously sized pot, pour in the Extra Virgin Olive oil and the diced pancetta, turn the heat to medium, and let warm up for 3 minutes.
- When the pancetta appears transparent, add the chopped vegetable blend and the tomato paste. Let them dance together for 5 minutes over medium heat, stirring the flavors into a symphony.
- Cook over low heat for 20 minutes. Stir frequently.
- Add the ground meat to the pot. Break it down with a spoon and stir frequently. Cook for 10 minutes or until the meat is evenly cooked.
- Turn the heat high and pour in the white wine, letting it evaporate for approximately 10 minutes, leaving behind a melody of flavors. Stir and add salt (start with 1 tbsp of salt) and pepper. Mix well
- Add the tomato puree and 1/2 cup of water. Stir, cover, and gently simmer for at least 2 hours, stirring occasionally. Cover with a lid. After two hours, remove the lid, let it simmer, and dry it for at least another hour. The longer it simmers, the richer the flavor.
- At the end of the three hours, adjust the seasoning if needed.
- Cook the Pasta according to package instructions until al dente in a pan filled with water.
- Drain the pasta and place it in the same pan. Add two or three big spoons of bolognese source in the pan and stir.
- Place the pasta on a plate and add more bolognese sauce on top. Sprinkle some grated parmesan cheese and serve.
- Enjoy!
This recipe is our Sunday tradition! Kids love it!