Bolognese Sauce (Ragù alla Bolognese)Published on 13 Aug 2013
Bolognese is perhaps what is familiar to most (outside of Italy) as spaghetti sauce, albeit it’s quite often in a ~bastardized~ different form than the traditional recipe.
Customarily, it is a meat-based sauce (a ragù) made with the typical trio of onion, celery and carrot, one or a combination of minced meat (usually beef, veal or pork), wine, a small amount of tomato paste with minimal seasoning and herbage. Sometimes a little cream is added for smoothness.
My bolognese recipe and method is pretty near the traditional way.
- ~1 tablespoon butter
- ~1 tablespoon olive oil
- 200g pancetta or bacon, diced
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 500g beef, ground
- 500g pork, ground
- 1/8th teaspoon ground nutmeg
- kosher salt & pepper, to taste
- 150 ml tomato paste/concentrate
- 500 ml chicken stock
- 125 ml white wine
- 1 bay leaf
- 250 ml cream
- Melt the butter and combine with the olive oil in a deep saucepan or stockpot.
- Add the bacon (or pancetta) and cook until most of the fat is rendered out and it has begun to crisp.
- Add the carrot, onion and celery and sauté until the onion has turned slightly translucent. 5 to 7 minutes.
- Next, add the ground meats and cook until nicely browned –another 7-10 minutes. Season with salt and pepper and add the nutmeg.
- Add the tomato paste and thoroughly combine and cook for a few minutes to allow it to caramelize.
- Pour on the stock and wine, toss in the bay leaf and bring to a boil.
- Simmer (uncovered) until the liquid has been reduced down below the meat.
- Before serving, stir in the cream and taste to see if it needs further seasoning. Serve in pasta and garnish with Parmesan cheese if desired.