Brooke Vosika's Ragu alla Bolognese In 1982, the Bolognese chapter
Brooke Vosika’s Ragu alla Bolognese In 1982, the Bolognese chapter of the Accademia Italiana della Cucina announced the following recipe to be the official one. There are, however, countless iterations outside of Italy that bear little or no resemblance to the dish known as Bolognese or Bolognaise. In fact, in Italy, it is never served with Spaghetti! 1 pound fresh tagliatelle or fettuccine 10oz fine ground or minced beef, the recommended cut is skirt but a good 85/15 ground beef will work 5oz pancetta, minced very finely 2oz carrot, finely chopped or minced 2oz celery, finely chopped or minced 2oz onion, finely chopped or minced 3 oz concentrated tomato paste (if using puree, double the quantity) 4oz red or white wine 6oz half & half olive oil salt and pepper
Method: 1. Fry the pancetta gently in a little olive oil until it starts to release its fat. Be careful not to overcook. 2. Add the vegetables and stir until the onions are transparent, about 5 minutes. 3. Add the beef and cook until it is lightly browned. When it starts to make popping noises, it’s done. 4. Add the tomato puree and the wine and mix well. 5. Add the milk, little by little until it is completely absorbed. 6. Season with salt and pepper, cover and cook very slowly for 1 to 2 hours. 7. Stir occasionally and if it looks like drying out, add a little beef stock. 8. Serve with Fettuccine or Tagliatelle 9. Serve with Parmesan cheese on the side. Alternatively toss the pasta first in a little butter and then in Parmesan before adding the meat sauce.
Method: 1. Fry the pancetta gently in a little olive oil until it starts to release its fat. Be careful not to overcook. 2. Add the vegetables and stir until the onions are transparent, about 5 minutes. 3. Add the beef and cook until it is lightly browned. When it starts to make popping noises, it’s done. 4. Add the tomato puree and the wine and mix well. 5. Add the milk, little by little until it is completely absorbed. 6. Season with salt and pepper, cover and cook very slowly for 1 to 2 hours. 7. Stir occasionally and if it looks like drying out, add a little beef stock. 8. Serve with Fettuccine or Tagliatelle 9. Serve with Parmesan cheese on the side. Alternatively toss the pasta first in a little butter and then in Parmesan before adding the meat sauce.
