Oh how I love thee!!! 🙂
Ragù alla bolognese is a complex sauce which involves a variety of cooking techniques, including sweating, sautéing and braising. As such, it lends itself well to interpretation and adaptation by professional chefs and home cooks alike.
And I’m sure most of you have a recipe that has been pasted down the family tree 🙂
Common sources of differences include which meats to use (beef, pork or veal) and their relative quantities, the possible inclusion of either cured meats or offal, which fats are used in the sauté phases (rendered pork fat, butter, olive or vegetable oil).
I used ground chicken 🙂
What form of tomato is employed (fresh, canned or paste).
I use paste, I like using this the best.
The makeup of the cooking liquids (wine, milk, tomato juices, or broth) and their specific sequence of addition.
One day I hope that I could travel to Bolgana, Italy 🙂
But until then this is Ragù alla bolognese…My Way!!!
I freeze my bacon so it would be easier to slice and dice
Cut celery into thin strips then dice
Diced onion add bacon, celery and onions to skillet
Then add carrots
stirring not to burn
add ground meat
breaking up meat with wooden spoon
add red wine
add tomato paste
stirring in tomato paste
then stir in 2 tsp. beef base paste
turn to low and simmer for 1 1/2 hours
warm up half n half/ milk stir in
continue to cook for another 45 – 55 minutes, stirring occasionally
its now ready for pasta
LOVE Gia Russa products you must try them………….boil water
add pasta remove a cup of pasta water, set aside, in case you need to thin out sauce
Grate your Parmesan cheese
remove your pasta toss with sauce
turn out on to platter
top with cheese and serve
3 (3 oz.) strips bacon or pancetta, finely chopped
3 stalks celery, finely chopped
3 carrots, peeled, grated
1 med-large onion, finely chopped
1.25 lbs ground meat (i used ground chicken breast)
1 tbsp. olive oil
1/2 cup red wine
2 1/4 cup chicken broth
2 tsp. beef base paste
3 tbsp. tomato paste
1 cup half n half or milk
First off have everything ready to go, chop everything, measure out everything its just easier or at least this is what I like to do.
In a large skillet over medium-high heat add oil and bacon/pancetta, celery and onions, cook for 5 – 7 minutes, stirring not to burn.
Add grated carrots continue to cook for 5 more minutes, add ground meat, cooking and breaking up meat with a wooden spoon continue to cook for about 15 minutes, stirring constantly so not to burn, turn heat down just a little if needed.
Add red wine cooking for 2 minutes and scraping up the brown bits from the bottom of the pan. Add broth and then tomato paste, stirring to combine, then add beef base reduced heat to low and gently simmer uncovered for 1 1/2 hours. Stirring occasionally.
Bring milk to a simmer in a small saucepan; gradually add to sauce.
Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 – 55 minutes, season with salt to taste. Stirring occasionally.
Bring a large stock pot of water to a boil, once boiling add a good handful of salt, stir and then add pasta, when pasta is just al dente, remove 1 cup of pasta water and set aside, I like doing this just in case I want to thin out the sauce. (i did not use any pasta water with this recipe, but you should always get in the habit of taking out pasta water just in case)
Drain pasta and add pasta to the sauce, tossing to completely coat the pasta, turn pasta out onto a serving plate or large bowl and top with fresh Parmesan cheese and then serve it right on up!!
Enjoy this one and tell me about your recipe or maybe you have one that has been pasted down the family tree, I’d love to try any that you may have in your recipe box!!!