Did you know that there’s no such thing as spaghetti bolognese in Italy?
That leaves you stunned right? Well, apparently it’s got all to do with the type of sauce and the type of pasta, I was told by Italian Twitter friends. So I went on a search on the internet and found some interesting facts.
What we know as Bolognese sauce is called ragù alla bolognese in Italy and was “invented” in Bologna. It’s a slowly cooked sauce made with onion, celery, carrot, minced or finely chopped beef, some pork, red wine and tomatoes.
The ragù is usually served with the pasta type tagliatelle, sometimes with other ones, but never, never, never with spaghetti 🙂
Well, in Italy that is. Outside Italy, the sauce is called Bolognese sauce and is served with spaghetti.
The recipe I’m sharing with you today, is my friend Mara’s. Mara is from Milan and she told me that lots of city have a recipe for ragù. Depending whether you live in the north or the south, minced meat or chunks of meat are used.
I hope you’ll try this recipe and like it as much as I do.
Bolognese sauce – Ragù alla bolognese
Ingredients (serves 6)
- 50 gr butter
- 4 tbsp olive oil
- 1 carrot, chopped
- 1 onion, chopped
- 1 stalk of celery, chopped
- 250 gr minced beef
- 250 gr minced pork
- 100 gr of bacon
- a glass of red wine
- 250 ml of tomato sauce
- 250ml of meat stock
- 1 glass of water or milk)
- Heat a pan over medium heat.
- Add the butter, olive oil and vegetables and sauté for a few minutes.
- Then add all the minced meat and bacon.
- Cook it for a few minutes.
- Add red wine, tomato sauce, stock (you can also add more tomato sauce instead of the bouillon or water), water or milk and salt and pepper, bring to a boil and let it simmer for 2 hours.
- Be careful and add if you need bouillon (or water or tomato sauce) if the ragù is too dry.
- If you want you can add also another bit of butter or oil (it will be more tasteful but not so great for the diet).
- When I decided to make this last week, I didn’t have all the ingredients in my fridge and pantry. I didn’t use carrot, celery, bacon and meat stock. I used minced turkey, a lot of tomato sauce, only a little chicken stock and added some Italian seasoning, ground garlic and a tin of tomato cubes. It was very good too, as you can see in the picture.
- This sauce is great to keep in the freezer (up to 3 months I’d say). Just put it in containers the size you need to feed the amount of people you want. On the day, take a container out of the freezer and leave it to thaw in the fridge. When you come home in the evening, the only thing you have to do is cook pasta, heat the sauce, make a side salad and you can feed your troops.