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 grams ground Beef
- 2 Carrots minced
- 2 Celery minced
- 1 Onion minced
- 6 Cloves of Garlic minced
- 1 can Tomato sauce Mutti is my favorite
- Dash of red wine
- 2 Bay leaves
- Salt & Pepper to taste
- 1 tbsp Butter
- 1 tbsp Olive oil
- Add the minced onions, garlic,carrots and celery 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. Add the bay leaves
- 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.
- Let it simmer for 3 hours or more. Every 30 min stir occasionally and add water if it gets dry.