Bolognese pasta, also known as RagΓΉ alla Bolognese, is a classic Italian meat sauce originating from the city of Bologna. It’s a hearty and flavorful sauce that typically includes ground meat (usually beef or a combination of beef, pork, and veal), tomatoes, onions, carrots, celery, garlic, wine, and a variety of herbs. Here’s a basic recipe for making Bolognese sauce:
Ingredients:
- 1 lb (450g) ground meat (beef, pork, veal, or a combination)
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1/2 cup red wine (optional)
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for cooking
- 1/2 cup whole milk or heavy cream (optional)
- Grated Parmesan cheese for serving
- 1-2 lbs pasta of your choice (tagliatelle or fettuccine work well)
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onions, carrots, and celery, and sautΓ© until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the ground meat to the pot, breaking it up with a spoon. Cook until browned.
- Pour in the wine (if using) and let it simmer for a couple of minutes to allow the alcohol to evaporate.
- Stir in the crushed tomatoes, tomato paste, and broth. Bring the mixture to a simmer.
- Add the dried herbs, salt, and pepper. Reduce the heat to low, cover the pot, and let it simmer for at least 1-2 hours to allow the flavors to meld. Stir occasionally.
- If using, add the milk or heavy cream to the sauce during the last 30 minutes of cooking to add richness.
- Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
- Adjust the seasoning of the Bolognese sauce to taste.
- Serve the Bolognese sauce over the cooked pasta, and garnish with grated Parmesan cheese.
Enjoy your delicious Bolognese pasta!
