“There is no more perfect union in all gastronomy than the marriage of Bolgnese ragù with homemade Bolognese tagliatelle,”
In Italy, this sauce is only ever served with fresh broad, flat pasta such as tagliatelle or
fettuccine and never with spaghetti.
These ingredients say,”Let’s cook!”
You may have guessed by now, that I love all things Mediterranean and I adore Italian food! There is nothing more satisfying than fresh pasta with a rich mouthwatering meat sauce. This recipe originates in Bologna and uses both minced beef and pork. It also includes making an Italian Sofrito; onion, celery, carrot and garlic diced, processed or even puréed, then sautéd creating an aromatic and flavoursome paste for the ragù. You can include some oregano or even some minced prosciutto, to add some extra depth to the sauce, but the true secret to this ragù, is to cook it long and slow; at least 2-3 hours.
Let’s blitz these vegetables and make Sofrito!
- 2 tablespoons olive oil
- 1 onion
- 2 celery sticks
- 1 large carrot
- 2 Cloves of Garlic
- 500g minced pork
- 500g minced beef
- 50ml red wine or white if you prefer
- 50ml milk, yes milk!
- 4 tablespoons tomato purée
- 400ml passata
- 500ml vegetable stock
- Fresh tagliatelle
- Parmesan shavings
- Fresh basil leaves
I cook with good wine; plenty left to serve with the food!
- Heat half the oil in a large sauté pan and fry the Sofrito for 5 minutes until soft and starting to colour.
- Put all the meat in a large bowl and crumble with the rest of the oil.
- Add the meat to the pan and fry with the vegetable paste.
- Pour in the red wine to deglaze the pan.
- Then add the milk; this will tenderise the meat and reduce the acidity of the wine.
- Simmer for 2 minutes before stirring in the tomato purée, passata and stock.
- Simmer gently until reduced and thickened; 2-3 hours
- Season to taste with salt and pepper.
- Add fresh pasta to a pan of salted water and cook till the pasta floats to the top.
- Drain, then return to the pan with the sauce and toss to combine.
- To serve, add fresh basil leaves, shavings of parmesan and a good grinding of black pepper.
This recipe is for six, so this means I have plenty of sauce left over, which I freeze it to use another time.