Bolognese sauce pasta
We all have in our memory a favorite dish, bolognese pasta, and it is because there's nothing easier than eating a good pasta with intense flavors and friendly for many palates.
Finding the authentic recipe for this pasta took me many years, but finally, I found the biggest secret: “time" the more you let it cook, the more the flavors will mix to achieve a perfect bolognese sauce.
Ingredients
Yields 4 portions
- Vegetable oil
- 1 medium Onion, finely chopped
- 1 Celery stalk, finely chopped
- 1 Carrot, finely
- 12 oz. / 350 gr. Ground beef
- 6 oz. / 175 gr. Ground pork
- 4 oz. / 110 gr. Pancetta - Bacon
- 3 cups Chicken stock
- 4 Tbsp Tomato paste
- 1 Cup Milk
- Salt and Pepper
- 1/4 cup Butter
- Parmigiano-Reggiano, for finishing
Method:
Heat oil in a large, heavy pot over medium-high heat. Add the onion, celery, and carrot. Sauté until is soft (8 min).
Add the beef, pork, and pancetta; sauté until browned (15 min).
Add 2.5 cups of the stock and the tomato paste; stir to blend. Reduce the heat to low and simmer, occasionally stirring, for about 2 hours—season with salt and pepper.
Gradually add the milk to the sauce while stirring at the same time, and let it simmer for another hour. (it is highly recommendable that the milk is a room temperature)
Finally, gradually add the rest of the stock if the ragú is too dry.
- Then in another pot, bring to boil water with salt to cook your favorite pasta.
- Once the pasta is almost cooked (80 percent), add it to the ragú. You can do it directly or in a different pan; finally, add the butter and continue to simmer, stirring constantly. (About 3 min)
- Season with salt and pepper, and remove from the heat.
- Serve in four plates, finishing them with Parmigiano-Reggiano.
