Classic Recipes – Pasta Bolognese;

Ragu alla Bolognese is a classic dish known all over the world; it has become one of the all time family favourites especially in Australia, where it is sometimes referred to as “Spag Bol”; Bolognese is most commonly served with Spaghetti outside of Italy, In Italy’s Emilia Romagna region where it originated it is traditionally served with Tagliatelle. You can decide which pasta you prefer with your Bolognese, this is a recipe I have been cooking for years; please enjoy…

Ingredients;

1/4 cup of olive oil

1 small onion,

1 small carrot,

1 medium celery stalk

50 grams pancetta

1/2 cup of red wine

500g mince – beef or pork or a combination of both

4 tablespoons of tomato paste

1 cup of stock chicken or veal or beef

2  cans (400g) of tomato puree  or Italian whole peeled tomatoes that you can purée in a food processor;

salt/pepper

2 x bay leaves
nutmeg

grated parmesan cheese (Italian Parmigiano or Grana Padano) or buy a piece of Parmesan and grate it yourself;

optional;

a small pièce of lemon rind maybe 1/4 of a lemon ( an extra ingredient from my mums recipe)

Tips;

use chicken or turkey mince if you prefer;

preparation;

finely chop the onion, carrot, celery and pancetta, set aside

heat the stock; or boil some water and add stock cubes to make instant stock

cooking;

add enough olive oil to coat the base of a casserole pot;

warm the oil over medium heat;

add the chopped onion carrot, celery and pancetta to the hot oil ;

season with a pinch of salt and pepper;

fry the onion carrot, celery and pancetta until the ingredients have softened;

add the mince to the pot;

season with a pinch of salt and pepper;

stir fry the meat until until lightly browned;
add bay leaves, nutmeg and lemon rind (if you have optional ingredient);

add red wine and bring to boil cook for a few minutes to allow the meat to absorb the wine;

add the tomato paste and stir through bring back to boil;

add the stock and bring back to boil;

add the tomato puree and bring back to boil;

lower to a simmer and cook for a further 45 min to 60 min on low heat;

put the lid on the pot with a wooden spoon keeping the lid slightly open to allow for evaporation;

Serving;

Serve with Tagliatelle or Spaghetti ( or whichever pasta shape you prefer);

cook the pasta once the sauce is ready;
Put on a pasta pot with 5 litres of water to boil

500 grams of pasta

add 2 tablespoons of salt to the boiling water;

once the pasta is cooked drain thoroughly and put the pasta back into the empty stock pot;

add a 1/4 of the sauce to the pasta and stir through

serve the pasta into at least 5 bowls

top the pasta bowls with extra sauce

sprinkle on some grated parmesan

and serve with a quality red wine possibly the one you used in the cooking!

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