Perfect Italian Bolognese Sauce
I am a huge fan of Bolognese pasta, and I like to prepare it on Sundays because first I love it and second it relaxes me. For me preparing Bolognese is like one-hour yoga session.
Bolognese has a history, and actually the first documented ragout (meat based sauce) pasta recipe comes from the 18th. The recipe was published by Pellegrino Artusi, an Italian businessman, better known for his cookbook La scienza in cucina e l’arte di mangiar bene (“Science in the Kitchen and the Art of Eating Well”)
Normally I cooked just for one hour, but after talking with the lovely Valentina ( the blogger behind Valentina in shorts) I realized that I was making the sauce with not enough time for the ragout really to cook.
She suggested cooking the sauce for at least for 3 hours instead of 1, and I followed this time her recipe
500 gr Ground beef
6 cloves Garlic
1 Red onion
1 can of tomatoes (Mutti is my favorite brand)
dash of red wine
Salt and pepper to taste
1 Tablespoons Butter
1 Tablespoon Olive oil
Cut the onions, garlic, carrots and celery and add them to a pan with the butter and olive oil. You have to make a sofrito with all these ingredients and stir occasionally until tender, about 5 minutes. Add the meat and the salt to the sofrito and cook it till the fat is gone.
When the fat is gone you can add the wine and cook it till the wine is gone. After the wine is gone you can add the cane of tomato ( my favorite is the Mutti brand) and low the flame and cook it for 3 hours. Every 30 min stir occasionally and add water if it gets dry, do this for 3 hours at least.
Serve it with fresh pasta and fresh Parmesan cheese.
I have to say I love this recipe! and if you made the pasta by yourself it tastes even better!
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