Wonderful sauce for a cold winter day.
Ragù alla Bolognese (Classic Bolognese Meat Sauce)
From EatingWell: November/December 2009
This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005).
18 Reviews for Ragù alla Bolognese (Classic Bolognese Meat Sauce)
This sauce was AMAZING. I think it's an easy sauce, it does take a while but it's not like you are having to tend to it every 2 seconds and sweating over it. I found it easy and actually nice to have this sauce cooking and making my house smell delicious. I did add more salt and pepper than the recipe suggested. It makes a huge batch so I'm freezing half of it for later use, which is always a plus in my book.
This sauce is a Labor of Love and takes several hours, however, it is well worth it. It tastes like a classic bolognese sauce instead of a simple meat sauce because the complex flavors are built over time. I make a large batch of this and freeze it in smaller portions. it freezes very well.
Although i havent cooked this particular recipe, ive made similar dishes along the lines of these instructions. What i would reccommend is adding 2 (if not too hot) finely sliced chillies, with seeds included just before carrots and celery are cooked. Then mix together with a slow cooked tomato sauce, made up of 500-600ml passata, with1 whole lemon squeezed in, along with 1 tablespoon of sugar(sounds alot but long slow cooking will combine sweetness of sugar and freshness of lemon juice) and finally a nice handful of finely chopped basil and finely chopped oregano. Combine with shell or papadelle pasta and bake in the oven on a high heat for 15-30 mins until the sauce and pasta have combined to create a real rustic, italian flavoured meal :)
I use this recipe to with my ample supply of ground venison. It is delicious every time!