Here is a pasta that everyone should have in their list of dinner recipes! Pasta bolognese is hearty, comforting and packed with flavor.
It takes more time than the average pasta dish, but it is still very easy to make and always worth it. One thing to mention is that the type and quantities of meat can totally vary depending on what you have or would like to use. This is typically the combination I use!
Ragù alla Bolognese
An Italian classic. Ragù alla Bolognese is a labor of love that requires time, patience, and attention to detail. The traditional recipe is known for its rich, meaty flavors, a careful blend of ingredients, and the slow, simmering process that melds them together.
Ingredients
- 2 carrots
- 1 yellow onion
- 2 celery stalks
- 50 g olive oil
- 150 g sausage out of casing
- 300 g ground beef or veal
- 250 ml white wine
- 2 sprigs rosemary
- 500 ml tomato purée (passata) or crushed tomatoes
- 500 ml broth beef or chicken
- salt and pepper to taste
Instructions
- Take the meat out of the fridge and season it with salt and pepper.
- Finely chop the onion, carrots and celery to make a soffritto.
- In a large pot, heat the olive oil over low heat. Add the vegetables and cook on low until they are soft. About 8 minutes.
- Add the sausage and beef, making sure to break up the meat with a wooden spoon.
- Once the meat has browned, pour in the white wine.
- Once the wine has cooked off, add the tomato purée, broth and rosemary.
- Bring the pot to a boil and then reduce it again to low heat so that it is just simmering. Cover the pot and let cook for 1-2 hours over low heat. Stir it occasionally and add some water if it ever looks too thick. Season with salt and pepper to taste.