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Maureen B. Fant

discovering Italy through its food

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Bolognese

February 26, 2014
Tags: pasta, sauce, bolognese
Yet another thread about bolognese on Chowhound inspires me to post the recipe from SAUCES & SHAPES.

Ragù di carne (bolognese)

For the condimento:
2 ounces (60 grams) pancetta
1 onion, white or yellow
1 carrot
1 rib celery
3 tablespoons (40 grams) unsalted butter
3 tablespoons extra virgin olive oil, preferably lightly fruity
5 ounces (150 grams) ground pork
5 ounces (150 grams) ground beef (any lean cut)
3½ ounces (100 grams) chicken livers, trimmed and coarsely chopped
2½ ounces (70 grams) unsliced prosciutto di Parma, diced
½ cup (100 milliliters) dry red wine
1 level tablespoon (10 grams) tomato paste dissolved in 1 cup (200 milliliters) warm water
salt
freshly ground black pepper
½ cup (100 milliliters) whole milk

To make the dish:
1 pound (450 grams) fresh egg pasta
10 rounded tablespoons (100 grams) grated parmigiano-reggiano

Mince the pancetta, onion, carrot, and celery together (in the food processor if desired). Put the butter, oil, and pancetta mixture in a large saucepan over medium heat and cook, stirring occasionally, until the pancetta just begins to brown, about 5 or 6 minutes.

Add the ground meats, chicken livers, and prosciutto. Cook gently, stirring occasionally with a wooden spoon, to brown everything evenly. Add the wine, turn up the heat, and let it evaporate, about 2 minutes. Add the dissolved tomato paste.

Simmer, covered, over low heat for about an hour and a half. At that point, the sauce should have a nice red color and have almost no liquid.

Add a level teaspoon of salt and a few grindings of pepper and cook slowly, covered, for another hour or so. every so often, lift the lid and add a little of the milk until it is used up. Taste if you dare. You may want a second little spoonful, and then a third.

Make-ahead note: The process can be interrupted at this point and the sauce kept in the refrigerator for two or three days, tightly covered, or frozen. The sauce will certainly be tastier the second day.

Cook a pound of fresh tagliatelle. Transfer to a heated serving bowl or platter. Sprinkle first with the grated cheese, then add the sauce and mix well. Serve immediately.

Serves 4-6.
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