In: All Recipes recipes14 September 2008
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Pasta with Bolognese Sauce is one of my favourite dishes. This was the first time I’ve cooked Bolognese sauce, and I’m very satisfied 😉 Meat-based sauces (ragù) in Italy can be of two different types. You can make a ragù by long braising large, whole cuts of beef and pork, and possibly regional sausages: once ready, you remove the meat and serve first the sauce with pasta, and then the meat as a separate course (for exemple, we do that with the Neapolitan ragù or the Genovese sauce). Or, you can make a ragù from ground meat, like Bolognese sauce. We usually serve it with Egg Tagliatelle pasta: unfortunately this time I didn’t have it at home… Never mind, it’ll taste good anyway 😛

Note: I have Internet access at home, at last!, so I can now post new recipes on weekends too.

Ingredients for 4 servings:
380 g of short-shape pasta
80 g of pancetta or thick cut bacon, diced
1 carrot
1 onion
750 ml of tomato purée (passata)
300 g of beef ground meat
300 g of pork ground meat
1 glass of order Paxil red wine
50 g of parmesan cheese
generic Plavix black pepper buy Proscar
extra-virgin olive oil

Preparation Time: 10 min.
Cooking Time: 2 hours and 30 min.
Total Time: 2 hours and 40 min.

How to make Bolognese Sauce Pasta

Finely chop onion and carrot.
Fry gently onion, carrot and pancetta in a heavy-based saucepan, over medium heat, for about 10 minutes.


Then stir in the ground meats.


Keep stirring, and add the wine (preferably the same you are gonna serve for dinner).


Simmer until the wine will be reduced, about 15 minutes, then add tomato passata, salt and pepper. Add a lid and let slowly simmer, stirring now and then, for about 2 hours, or until the ragù has thickened.


Once your Bolognese sauce will be very thick, cook the pasta (see the guide): put a large pot of salted water on to boil, with 1 Tbsp of salt for every 2 quarts of water. When the water comes to a boil, add the pasta and cook, uncovered, at a rolling boil, following the cooking time reported on its package.

Drain the pasta “al dente” (it must be still a little firm, not mushy) and put it in the pot again, with the parmesan and 2/3 of the sauce, and stir. Serve with a couple of tablespoons of ragù on every single dish.

Here you have a pic of my burners at work, with my new Barazzoni pots.


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