Best Traditional Bolognese

April 24, 2014

Oh how this reminds me of Italy!

This is the go-to meal in Italy (other than pizza).

No matter where you go, you can almost be certain to eat a good bolognese ragu sauce with tagliatelle pasta.

It tastes so good and traditional. I love it.

A year ago, we were in Venice.

I know.

We  just spent the whole week end spring cleaning our home and then we sat down, exhausted, and Karl said, where were we last year on this specific day?

Venice!

We were probably eating delicious gelato.

(sigh)

Anyways,

At least I have this delicious sauce to keep me sain during this forever lasting winter!

Now you might see some slight alterations to the super traditional version but it’s still traditional enough.

Note that you can also use a mix of veal and pork as well.

Enjoy my lovelies!

Alex

xox


  • Course: Main Course
  • Servings: 6
  • Prep. time: 25 min
  • Cook time: 100 min

Ingredients:

  • 3 large garlic cloves
  • 2 1/2 Cup of chopped onions
  • 1 Cup of chopped carrots
  • 1 Cup of dry red wine
  • 2 1/2 Cup of beef broth
  • 1 Tablespoon of butter
  • 1 Tablespoon of olive oil
  • 4 Tablespoon of tomato paste
  • 1 Cup of full fat milk
  • 0.5 Kilo of extra lean ground beef (ethically raised, organic and no antibiotics!)
  • 3 small bay leaves
  • 1/2 Cup of freshly grated parmesan
  • 1/2 Cup of diced pancetta

Cooking instructions:

  1. In a big and deep pan (I use my creuset), heat up the oil and butter on high heat.
  2. When bubbling, throw in the onion and the garlic. Cook for a minute and bring the heat down to medium heat and cook for another 4-5 minutes, stirring frequently. Throw in the carrots and pancetta and cook for another 3 minutes.
  3. Throw in the meat and cook until the redness has gone, then bring the heat back to high and deglaze the pan with the red wine. Keep cooking on high for a minute, then bring down to medium heat and stir in 2 cups of broth as well as the tomato paste and the bay leaves.
  4. Bring to a simmer, then cook on low heat for an hour and a half.
  5. In a small saucepan, heat up the milk until it simmer, then pour it in the sauce (after the 1:30h of cooking). Cover the sauce and leave a small opening and keep cooking for 45 minutes, adding a bit of broth if needed.
  6. Serve over pasta and with parmesan on top.