Pairs well with Authentic Ragu alla Bolognese
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Authentic Ragu alla Bolognese
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A traditional recipe for Ragu alla Bolognese, featuring a rich meat sauce served with fresh pasta, as authentically made in Bologna, Italy.
02:30:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- unsmoked pork belly - watch the video to see (fresh, cut into small pieces)
- onion - watch the video to see (finely chopped)
- carrot - watch the video to see (finely chopped)
- celery - watch the video to see (finely chopped)
- beef - watch the video to see (skirt, chuck, brisket, plate, or flank, coarsely ground)
- white wine - watch the video to see (red wine can also be used)
- tomato pulp - watch the video to see (half a can)
- vegetable stock - watch the video to see (optional, for adjusting sauce consistency)
- salt - watch the video to see (to taste, for seasoning)
Instructions
- Prepare the Vegetables: Finely chop the onion, carrot, and celery. Sauté these vegetables until they're soft but not brown.
- Prepare the Meat: Coarsely grind the beef. Add it to the pan and increase the heat.
- Deglaze and Simmer: Add white wine to the pan to deglaze, allowing all the liquid to evaporate. Then add half a can of tomato pulp and let the sauce simmer for about 2 hours on low heat. If the mixture gets too dry, adjust the consistency with a bit of vegetable stock.
- Season the Sauce: Season the sauce with salt towards the end of the cooking process.
- Prepare Fresh Pasta: Make fresh pasta dough and let it rest in the fridge for 30 minutes. Roll out the dough into sheets and cut into desired shape, ensuring it is 7 mm thick.
- Cook Pasta and Combine with Sauce: Cook the fresh pasta in boiling water for 1-2 minutes. Emulsify the sauce with some starchy pasta water, add the cooked pasta to the sauce, and toss everything vigorously together.
