Bolognese sauce is a traditional Italian ragù, a condiment based on minced meat, cooked for many hours over low heat, with herbs and the addition of tomato. Traditionally served with egg tagliatelle but it is also used to dress other types of pasta such as baked lasagna and the typical poor dish of the past, polenta.
Ingredients
Tools
Preparation
Start by preparing the mirepoix by adding chopped carrots, onion and celery in a food processor and blend until finely chopped. Heat a large saucepan over medium-high heat with the olive oil and add the chopped vegetables with a pinch of salt. Cook for 10 minutes until the vegetables release some water and soften, add the bacon, and then the minced meat and shell the meat with a spatula. When the meat is cooked, about 15 minutes, deglaze with the wine and reduce for 2-3 minutes and add the tomato paste or tomato purée.If you add the tomato paste, add a cup of water. Give a final stir and bring the sauce to a slight boil. When it starts to boil, reduce to a simmer and put a lid on, leaving a small opening. Season with salt and pepper. Simmer the Bolognese sauce for at least 1 hour and longer, if you have time, up to 3 hours, adding water if necessary. 15 minutes before removing from the heat, add the milk. Continue to mix the sauce, making sure that nothing sticks to the bottom. Cook the pasta in abundant salted water. Drain the pasta and pour it into a large serving dish. Add the sauce and mix. Serve with plenty of grated Parmesan cheese.
Cook’s Tips
You can also prepare fish ragù (sea bass, grouper) or tofu, seitan, tempeh and soy (in the vegan / vegetarian menu).
Varied doses for servings