– 400g of 80/20 Pork/Veal
– 50g of Tomato Paste
– 1 Can of San Marzano crushed tomatoes (400g)
– 1 Can of Water
– Half Can of Milk (for the last part)
– Half Can of Italian Red Wine (Very important)
– 3 Celery Stalks, finely diced
– 2 medium carrots, finely diced
– 2 Medium size yellow or white onions
– 4 Cloves of garlic (or your desired amount)
– any pasta of your choice (tagliatelle if you wanna be 100% authentic to Bologna)
– Olive Oil
– Salt
– Pepper
Steps:
Cook the finely diced celery, onions and carrots in olive oil until they become translucent. Not the garlic yet.
Add the meat and brown it HARD. Let it crust on the bottom of the pan. Then deglaze with HALF your red wine. Let it evaporate and form a crust again and deglaze again with the rest of the red wine.
Let it simmer for a while and then add the tomatoes, water and tomato paste. Give it a good stir and turn down the heat to a simmer. Put the lid on and let it simmer for 30 minutes.
Peel 3 cloves of garlic and whack em until they split. Then add them to the pot and let them simmer for an hour minutes, stirring every 30 mins.
After all that, crush the fourth clove of garlic and if theres any remains of the others, crush those too. Then add your milk and season to taste.
Turn the heat on the lowest and cover with a lid until it settles. Usually about 20-30 mins.
Meanwhile, cook your pasta until its al dente. Then add a splash of pasta water to your ragu and then your pasta into it
Mix and serve with grated parmesan and a glass of wine.
Enjoy 🙂
Edit: note the lack of additional herbs and spices like oregano. They are not needed in a traditional ragu, because the other ingredients and the wine do the lifting. And it just works.
And if it tastes slightly underwhelming on the day, try it the day after. It tastes twice as good, trust me.
2 Comments
Quick recipe before I go to bed:
Prep time: 30 mins. Cook time: 2-4 hours.
– 400g of 80/20 Pork/Veal
– 50g of Tomato Paste
– 1 Can of San Marzano crushed tomatoes (400g)
– 1 Can of Water
– Half Can of Milk (for the last part)
– Half Can of Italian Red Wine (Very important)
– 3 Celery Stalks, finely diced
– 2 medium carrots, finely diced
– 2 Medium size yellow or white onions
– 4 Cloves of garlic (or your desired amount)
– any pasta of your choice (tagliatelle if you wanna be 100% authentic to Bologna)
– Olive Oil
– Salt
– Pepper
Steps:
Cook the finely diced celery, onions and carrots in olive oil until they become translucent. Not the garlic yet.
Add the meat and brown it HARD. Let it crust on the bottom of the pan. Then deglaze with HALF your red wine. Let it evaporate and form a crust again and deglaze again with the rest of the red wine.
Let it simmer for a while and then add the tomatoes, water and tomato paste. Give it a good stir and turn down the heat to a simmer. Put the lid on and let it simmer for 30 minutes.
Peel 3 cloves of garlic and whack em until they split. Then add them to the pot and let them simmer for an hour minutes, stirring every 30 mins.
After all that, crush the fourth clove of garlic and if theres any remains of the others, crush those too. Then add your milk and season to taste.
Turn the heat on the lowest and cover with a lid until it settles. Usually about 20-30 mins.
Meanwhile, cook your pasta until its al dente. Then add a splash of pasta water to your ragu and then your pasta into it
Mix and serve with grated parmesan and a glass of wine.
Enjoy 🙂
Edit: note the lack of additional herbs and spices like oregano. They are not needed in a traditional ragu, because the other ingredients and the wine do the lifting. And it just works.
And if it tastes slightly underwhelming on the day, try it the day after. It tastes twice as good, trust me.
Wake me up for this! 😋