January 17th, 2010 was celebrated as the International Day of Italian Cuisine, and although I think we should celebrate this EVERY day (I know I am biased), it really is intended to showcase the importance of maintaining standards of traditional, authentic Italian dishes. On this day, Italian chefs across the world took part by preparing a traditional dish of Tagliatelle al Ragù alla Bolognese from an authentic recipe. Ragù alla Bolognese, originated in the city of Bologna which can be found in the region of Emilia Romagna and has become one of the most popular and well known dishes of Italian Cuisine.
This traditional recipe for Ragù alla Bolognese comes from chef Mario Caramella. There are a few variations that can be found, some including a pinch of nutmeg or a little chicken liver, but this recipe is a good basic recipe for Ragù alla Bolognese with minimal amount of ingredients that are readily available. Chef Caramella suggests 100 gm dry, egg dough tagliatelle topped with 200 gm Bolognese ragù. It is suggested you top the pasta with freshly grated Grana Padano or Parmigiano Reggiano cheese. The chef also states that the traditional pasta that goes with Bolognese sauce are tagliatelle, and that serving this sauce on top of spaghetti is actually a sign of mediocrity in the understanding of Italian cuisine but quite honestly I feel you can serve and enjoy this sauce on almost any type of pasta.
The Assembled Ingredients
The Pancetta And Vegetables Are Cooked Until They Are Translucent
The Ground Meat Is Cooked Through And Beginning To Brown
The Tomatoes Are Added And The Sauce Is Left To Simmer For Two Hours
The Milk Is Added And The Sauce Is Left To Simmer An Additional Hour
The Completed Bolognese Sauce
Deborah Mele 2011
Authentic Ragù alla Bolognese
A very traditional recipe for Ragù alla Bolognese.
- 600gm (21 Ounces) Coarsely Ground Lean Beef
- 400gm (14 Ounces) Coarsely Ground Lean Pork
- 200gm (7 Ounces) Pancetta Diced or Chopped
- 100gm (3.5 Ounces) Chopped Onion
- 100gm (3.5 Ounces) Carrot Diced
- 100gm (3.5 Ounces) Celery Diced
- 1kg (2.2 Pounds) Peeled Canned Tomatoes (San Marzano Are Best)
- 300ml (10 Ounces) Dry White Wine
- 500ml (17 Ounces) Fresh Milk
- 3 Pieces Bay Leaves
- Salt & Pepper
- Fresh Egg Tagliatelle
- Grated Grana Padano or Parmigiano Reggiano cheese
- Mix together the ground meat and season with salt and pepper.
- In a large heavy saucepan over medium heat, cook the pancetta until the fat has melted.
- Add the chopped onion and continue to cook until it is translucent.
- Add the carrot, celery and bay leaves and continue cooking until the vegetables begin to soften and brown.
- Raise the heat to very high and add the ground meats, and cook stirring with a wooden spoon to break up the meat.
- Cook until lightly browned.
- Add the wine and cook until it has evaporated.
- Puree the tomatoes and add to the pot reducing the heat to low.
- Simmer until thickened for 2 hours. (If the sauce becomes too thick you can thin it with a little beef broth.)
- Add the milk and continue to cook over low heat for another hour or two until thickened.
- Serve on top of fresh egg tagliatelle with a sprinkle of grated cheese.
Chef Mario Caramella Recipe for Ragu alla Bolognese