Bolognese sauce

Bolognese Sauce, or Ragù alla Bolognese, is a rich and hearty Italian meat sauce made with a mixture of beef, pork, tomatoes, and aromatic vegetables. It’s slow-cooked to develop deep flavors and traditionally served with pasta like tagliatelle or pappardelle. Here’s a classic recipe to make it at home:

Ingredients:

• For the Sauce:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1/2 lb (225g) ground beef
  • 1/2 lb (225g) ground pork (or ground veal for a lighter sauce)
  • 1/2 cup dry red wine (optional, but adds depth of flavor)
  • 1 cup whole milk or heavy cream (for a richer sauce)
  • 1 can (14 oz) crushed tomatoes (or 2 cups fresh diced tomatoes)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped (optional, for garnish)
• For Serving:
  • 1 lb pasta (like tagliatelle, pappardelle, or fettuccine)
  • Freshly grated Parmesan cheese (optional)

Instructions:

1. Sauté the Vegetables:

1. Heat olive oil and butter in a large, heavy-bottomed pot over medium heat.
2. Add onion, carrots, and celery, and cook for about 5-7 minutes until the vegetables soften and begin to caramelize slightly.
3. Add the garlic and cook for another minute until fragrant.

2. Brown the Meat:

1. Add the ground beef and ground pork to the pot. Cook, breaking the meat apart with a spoon, until browned and fully cooked. This should take about 8-10 minutes.
2. Season with salt and pepper.

3. Deglaze with Wine (Optional):

1. If using red wine, pour it into the pan to deglaze, scraping up any browned bits stuck to the bottom of the pot. Let the wine cook off for 2-3 minutes.

4. Add Tomatoes and Simmer:

1. Stir in the tomato paste and cook for a minute, allowing it to caramelize slightly.
2. Add the crushed tomatoes (or fresh diced tomatoes) and bring the sauce to a simmer. Stir in oregano (if using).
3. Reduce the heat to low and let the sauce simmer uncovered for 45 minutes to 1 hour, stirring occasionally. The sauce should thicken and develop deep flavors.

5. Finish with Milk or Cream:

1. After the sauce has simmered and thickened, add the milk or heavy cream and stir to combine. This adds richness to the sauce and softens the acidity of the tomatoes.
2. Continue to simmer for another 15-20 minutes. Adjust the seasoning with more salt and pepper if needed.

6. Prepare the Pasta:

1. While the sauce is simmering, cook the pasta in salted water according to package instructions until al dente.
2. Drain the pasta, reserving a bit of pasta water in case you want to thin the sauce.

7. Combine and Serve:

1. Toss the pasta with the Bolognese sauce, adding a little reserved pasta water if the sauce is too thick.
2. Serve the pasta hot, topped with freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley if desired.

Tips:

• Slow Cooking: Bolognese sauce is even better the next day! If you have time, make it ahead and let it sit in the refrigerator for a day or two for the flavors to deepen.
• Meat Variations: You can experiment with different meats, such as using just beef, or adding pancetta or bacon for extra flavor.
• Vegetarian Version: Use lentils or finely chopped mushrooms as a substitute for the meat for a vegetarian version of Bolognese sauce.

This Bolognese sauce is rich, savory, and comforting—perfect for a cozy dinner. It’s the heart of a classic Italian meal and will definitely impress your guests!