Italian Classics II: Bolognese Sauce

Has anyone NOT eaten spaghetti bolognese before???… Arguably the most recognized Italian dish around the world, spaghetti bolognese or ragù alla bolognese in Italian is strangely much less popular in it's country of origin, Italy… This sauce originates from Bologna, Italy where it’s traditionally served with fresh tagliatelle or lasagna…

There’re many bolognese recipes around but a good one always call for long simmering to get a rich red sauce… Some recipes call for an hour of low heat simmering and some recommend 3-4 hours or up to 8 hours for best results… A combination of meat are normally used in the sauce but chicken generally requires less cooking… As I can’t cook beef at home, I normally go for a combination of pork and chicken for this lovely sauce… For convenience, I cook this sauce in big quantity and freeze in portions so that I can make a pasta bake or lasagna anytime… Over the years, I’ve tried many different recipes but I like the following as it is a traditional recipe from an Italian…

Bolognese Sauce

Ingredients:

500g minced beef (I use pork)

300g minced pork shoulder (I use chicken)

50g tomato paste

1 onion, diced small

3 carrot, diced small

5 celery, diced small

3 cloves garlic, chopped

ground nutmeg

50g Italian parsley, finely chopped

125g pancetta, chopped (or bacon)

2 x 400g cans of whole plum tomatoes, chopped

2 cups red wine (can substitute with stock)

125ml olive oil

freshly grated parmesan cheese

salt & black pepper

 

Method:

1. Heat olive oil in a large saucepan, then add the onion, carrot, celery and garlic and stir over high heat for 5 mins until soft. Add the pancetta and cook for 2 mins.

2. Add in ground meat and a pinch of salt, black pepper and nutmeg, brown for 10 mins and stir occasionally.

3. Add in the red wine and let it cook until the liquid thicken (about 6min). Add the chopped tomatoes and tomato paste and bring to a boil.

4. Reduce heat to low and simmer uncovered for 1-3 hours, stirring occasionally. (I simmer for 45mins as I don’t want to cook the chicken for too long. Try to stew for as long as you can with beef, it really makes the difference!!!).

5. Season with salt, pepper and add in parsley. Serve with cooked pasta and parmesan cheese.

Serves 10 or more.

Cost/serving: RM3.50