Ragu alla Bolognese (Bolognese Sauce)2017-02-15
- Servings: 4
In Italy, Ragu alla Bolognese is referred to as Ragu and in Bologna as Tagliatella. Whereas, outside Italy, it is referred to as Bolognese sauce and commonly served with pasta.
There are many variations for this famous sauce but my recipe is a traditional one and I use it with whole wheat Spaghetti, Tagliatelle or Lasagna.
- 250g of minced beef
- 1 medium onion
- 1 medium carrot
- 1 medium branch of celery
- 3 cloves of garlic
- 400g of tinned tomatoes and tbsp of tomato paste
- 2 bay leaves
- A splash of red wine
- Italian seasoning (oregano, chili flakes, thyme...)
- 1 flat tsp of turmeric (as a healthy supplement)
- Black pepper and salt (to taste)
- Grated Parmesan and fresh basil
Heat a pan, add the olive oil and fry the meat until slightly golden. Put aside.
In the same pan, add the finely diced onion, celery, carrot and garlic. The cooking of these ingredients together is called Soffrito; It is the base of many other sauces and stews in Italy.
Stir in the tinned tomatoes, the tomato paste, the wine and the herbs. Add the fried meat, season with salt and pepper then simmer on a low heat until the sauce has thickened.
When ready to eat, mix with the pasta of your choice and serve with grated Parmesan cheese and snips of fresh basil.