Ragu’ alla Bolognese is a famous typical sauce of Emilia Romagna, made with three different kinds of ground meat. In the rest of Italy there are many versions which can vary in the amount of sauce and kind of meat. An official recipe for Bolognese sauce, was filed on October 17, 1982 by the Bologna delegation of the Italian Kitchen at the Chamber of commerce of this city … if you had still some doubts on this regard, Italians take eating really seriously!
The right accompaniment for the Bolognese sauce are definitely fresh egg noodles (tagliatelle, pappardelle, lasagne) sprinkled generously with some freshly grated parmesan reggiano (which is produced not far from Bologna)
A classic in the meat sauce realm: ragu' alla Bolognese (Bolognese meat sauce): made with 3 different kinds of meat (beef,veal and pork), some vegetable soffritto, white wine and tomato sauce. The essential ingredient for making lasagna Bolognese.
- XV olive oil - 4 tbs.
- finely chopped celery - 2-3 stalks
- finely chopped onion - 1 medium
- finely chopped carrot - 1 carrot
- garlic - 1 clove
- ground beef - lb. 1
- ground pork (or sausage) - 1/2 lb
- ground veal - lb. 1
- opt. 50 gr. ground mortadella - 2 oz.
- chicken broth - 2-3 cups or more (enough to cover meat)
- salt, pepper and nutmeg - to taste
- opt. dry white wine - 1/2 cup
- about 1 cup tomato sauce -
in a processor chop vegetables, cover the bottom of a large pot with some XVOO, add chopped vegetables and let them cook on slow for about 15 ', add the previously mixed meat and let it cook till brown, stir every couple of minutes . When completely brown add wine and let evaporate for a few minutes.
add salt, pepper and grated nutmeg, stir add broth, stir, let simmer covered for about 30/45 minutes
add tomato sauce, stir, cover and let simmer for 30/60 minutes till the sauce changes to an orangish color. Use immediately or keep refrigerated for a few days (in a glass container). A non-metallic container is recommended to prevent the oxidation of the sauce (the tomato is acid and interacts with the metal of the pot).