Speaking of Bolognese sauce or ragù is very difficult because it is one of the symbolic dishes of Italian cuisine and we do not want to get into trouble. So, let’s clarify two points:
1. the difference between Neapolitan ragù and Bolognese ragù-both meat based recipes- is mainly in the fact that the Neapolitan ragù/sauce is made with whole meat pieces which cook for a long time and so slowly the meat is reduced to pieces that are served for the sauce leaving other ones to be served as a second course . The Bolognese ragù is made with minced/grounded meat
2.Every region, every city every village, every family has its own recipe so it is difficult to identify the perfect recipe. Today we offer you the recipe of our family that many friends like.We suggest a salsa alla bolognese, that takes less time for preparation and is ,therefore ,more suitable for those who do not have much time to cook. We hope well !
Ragù alla Bolognese
1 medium onion 1 stalk of celery 1 carrot
50 gr. Pancetta 3 spoonfuls of tomato concentrate sauce
3 spoonfusl of extra virgin olive oil 400 gr. lean ground beef
100 gr. Ground pork or pork sausages 15 gr. dried mushrooms(optional)
salt,pepper (as much as you like ) 1 glass red wine
Chop onion,carrot and celery.Saute them in oil-a traditional “soffritto”- in a sauce pot.
- Cut the bacon into cubes,add it to the saute and cook for 5 minutes.
- Add beef and pork, salt and pepper. Brown the meat.
- Sprinkle with the wine ,allow to evaporate and cook over a medium heat for an hour and a half. If necessary ,add a glass of water.
- Leave the mushroom in water for 10 minutes, then chop them.
- Dilute the tomato paste in a cup with a little hot water and add to the meat sauce. Add the mushrooms and then season with salt and pepper.
- After bringing everything to temperature, it will take another hour of cooking.
- Traditionally served with pasta ,it’s beautiful also on a slice of bread !
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