How to prepare the real Italian recipe of the Best Pasta with Ragù or “Tagliatelle alla Bolognese”
Bolognese Ragu’ sauce, in Italian “Ragù alla Bolognese”, is a meat based sauce for pasta originating from Emilia Romagna, Bologna, in the center of Italy. It is usually used to dress tagliatelle and may also be used to prepare “Lasagne alla Bolognese”. In Italy, the “Ragù alla Bolognese” can be called today simply as “Ragù, Pasta al Ragu’ “. Outside Italy the Bolognese sauce often refers to a tomato sauce with meat added, beef or pork, and typically bears little resemblance to the true “Ragù alla Bolognese”. In ancient times the kind of meat used was a beef brisket (a fatty belly part) that needed to be cooked for about 2 hours, we include here a lighter, healthier and quicker version.
Ingredients for 4 people
- 1/2 kg of Pasta, tagliatelle or fettuccine
- 100 gr. of Ground Pork
- 200 grams of Ground Beef
- 80 grams of “pancetta (pan-chet-ah) distesa”, or diced bacon as a substitute
- 50 grams of Carrot
- 50 grams of Celery
- 50 grams of Onion
- 1 tablespoon of Extra Virgin Olive Oil
- 1/2 glass of White Wine
- 2 tablespoons Tomato sauce concentrate gr. 20 or 5 tablespoons of Tomato sauce
- a cup of Broth
- 2 tablespoons Heavy Cream
- Salt and Pepper
- Parmesan Cheese as preferred like Parmigiano Reggiano
Useful Tools: terracotta pot with a diameter of about 20 cm, wooden spoon.
1. Chop the vegetables, add them in a pan together with “pancetta” and sauté in the oil as soon as everything is golden add the meat and mix. Let cook everything well, then add the wine, once evaporated, add the tomato paste diluted with the broth.
2. Season with salt and pepper put the lid on and cook slowly for about 30 minutes, adding salt and black pepper, once the sauce is thickened add the cream. Boil in salted water 1/2 kg of pasta, tagliatelle or fettuccine, drain “al dente”, do not overcook them, and dress with the sauce, sprinkle everything with Parmesan cheese.
Posted by Nicoletta and Tiziana
The Real Italian Food. Buon Appetito!