FASTA PASTA SPAG BOL RECIPE?????
Gear mentioned in this thread:
Well, first o all I have to start by saying a thing:t raditional recipes are not sculpted in the rock one time and forever. Ragù alla bolognese is a traditional recipe, as everyone of us well know, traditional recipes have a lot of variation, not only cause every famimily usually has it's own version, but even cause often you can variate your own version according to the ingredients you have at home in that moment or simply to try something new.
The version I'm going to give you is the basic version, feel free to explore new variation by yourself, according to your personal taste and the ingredients you can easily find.
This recipe has a quite long preparation, so usually we prepare a generous quantitity we stock in the refrigeretar divided in small portions.
extra virgin olive oil;
a medium yellow onion;
half a stick of celery;
60% of freshly grounded not too fat pork meat;
40% pf freshly grounded beef;
wite wine (such as pignoletto dell'Emilia, but you can also use a pinot, or a chardonay or some prosecco);
plane tomatoes sauce;
1)mix in a large bowl the meat with salt, pepper, and a glass of white wine, let rest covered with a dishcloth for 10 to 15 minutes.
2) mince the vegetables, put them in a large pot (large enough to contain all the ingredients, better a terraccotta or a heavybottom one, cause the preparation need a long, very low heat simmering) with the oil and butter, turn on the heat and gentle sautè the vegs.
3)when the vegs will be properly sauteed, add the meat , stir well to let the meet evenly and lightly browning, meat will start releasing his moisture. The meat grains should stay separate one from the other.
4) when the meat will be evenly lighly cooked, add the wine, as much as you think necessary to give enough moisture preventing the meat on the bottom to burn and to distribute evenly the heat to the upper meat. let simmer for at list a couple of hours, stiring now and then and adding some wine or vegs or meat stock if necessary.
5)after a couple of hours, add the tomatoes sauce (personaly i don't add too much sauce and you can always add some more later if you change your mind, so better proceding for steps). Go on simmering for at list one more hour, stiring and checking if there's enough liquid.
6)if at the end you find the sauce still too much liquid, let it simmer without the lid till the excess of water evaporate (remember that when you switch of the heat source, the meat will absorb part of the remaining moisture, so don't let the sauce dry too much).
7)before use the sauce on the pasta (better kind of pasta for this sauce are tagliatelle all'uovo, you can easily make your own at home) add some milk and let it reduce warmig up the sauce (even when you pick some out of the refrigeretor)
This ragù is even great preparing lasagne alla bolognese.
I apologize for my poor english, however i hope i've been clear enough to explain you properly.
Enjoy and let me know! :-)))
P.S. some variations, include sousages or liver in the meat mix....
Edited by MarcoCom - 2/9/16 at 5:42am
I'm absolutely sure that the recipe of Chef Gordon is very good and quick, but, if you want my two cents, I think that if you have not enough time you'd simply have to choose another recipe. :-))
In my opinion, there's something ritual in certain recipes, and ragù alla bolognese is one of those. House women, or the "sdaore" as they call them in Emilia, used to put the pot with the ragù on a wood alimented stove we call "cucina economica", that allows very mild heat long cookings, the pot "blopping" on the stove is a typical image of a sunday morning countryside kitchen. I think there's something magic in the preparation of traditional recipe, so my suggestion is to take your time and enjoy the recipe not only eating with family or friends, but even in the making of!
My kids just love Weeknight Bolognese. I can share as I found it one of the excellent and easy pasta sauce. Hope this may help you.
I made Marco's recipe and it was excellent. Much lighter than other Bolognese typical in the US and the simple ingredients and long cooking time produced some very nice flavors. Worth the effort imo.
Unless you're a stay at home'er Bolognese is not a weeknight dish - it just takes too long to do it the traditional way. Hence the quick versions were developed. I've made quickie Bolognese on a weeknight and it was good. As satisfying as a slow cooked Sunday Bolognese? NO, but hey - it's a weeknight.
I like the following recipe:
the Bolognese chapter of the Accademia Italiana della Cucina, “after having carried out long and laborious investigations and conducted studies and research”, announced the following recipe to be the official one. --> https://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/
I usually get skirt or flank and cut it by hand rather than using ground meat... I prefer the texture.
Edited by French Fries - 2/24/16 at 9:51pm
Good morning @French Fries,
Indeed Accademia Italiana della cucina is doing a great job in investigate and codify traditional recipes.
The Treviso Chapter of AIC had registered some very interestig recipes born in my hometown, Treviso, such as Tiramesù!
Yes, the world famous Tiramisù born in my town in the 60s...
Other interesting recipes are: sopa a la bechera (the butcher soup), bisatta in umido co i amoi (stewed eel with wild plums), etc..
Thanks for sharing that link.