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DutchRAGU ALLA BOLOGNESE

A delicious original Italian pasta dish.
A simple dish to make.
Prepared by the Happy Chief Cook.

This is a simple dish to prepare, it just takes a lot of time.
The Italian ragu alla Bolognese meat sauce is a real meat sauce, and not as we know a tomato sauce with chopped meat in it.
There are sieved tomatoes in the recipe, but after long simmering you find no tomatoes anymore.
Just the color when it is mixed with the tagliatelle.

Originally the Italians eat ragu alla Bolognese with tagliatelle, and not with spaghetti.
The only thing here what is against you, is the time you need to prepare.
But if you take the trouble to make authentic ragu alla Bolognese, you can make a little cursing.
It is worth doing it and it tastes delicious.
It also tastes great on a piece of toasted bread.
With this recipe you get as close to a real Italian bolognese sauce as possible without shopping in Italy.

Ragu alla Bolognese, a delicious original Italian dish. Prepared by the Happy Chief Cook.

Servings: 4 to 5.
Preparation time: minimum 3.5 hours to 5 hours.

Amenities:

large wok or large frying pan,
chef's knife,
peeler,
chopping block,
spatula.

Ingredients:

200 grams bacon without rind,
500 grams chopped beef,
1 large onion,
150 grams carrots,
1 stalk celery,
1 beef bouillon cube,
0.5 liters of water,
0.25 liters sieved tomatoes,
125 ml red wine (Chianti),
nutmeg,
500 grams tagliatelle,
Parmesan cheese.

Predirections:

Wash the celery.

Wash and peel the carrots.

Peel the onion.

Directions:

Cut the bacon finely and fry in oil until golden brown.

Cut in the meantime the onion, carrot and celery very fine (pieces of several millimeters) and sauté 5 minutes along with the bacon.

Remove the vegetables and bacon from the pan and fry the beef over high heat brown and loose.

Add the vegetables again with the broth, wine, sieved tomatoes and nutmeg.

At least let it three but preferably five hours gentle simmer with no lid on the pan.
Possibly add some water as the moisture evaporates to quickly.

Serve with tagliatelle and fresh grated Parmesan cheese.

Enjoy!

Prepared by the Happy Chief Cook. Added December 27, 2009.