Officially gets its origin two centuries ago, from a cookery book of the famous chef Pellegrino Artusi. There are a few variations but here I describe my take.
First thing is the Soffritto which is the veggy base of the dish.
Get a bunch of parsley, a medium carrot, a onion, a stick of celery and chop them up finely. Chuck them in a large pan with three spoonfuls of olive oil. At medium fire, begin to stir the ingredients while sizzling.
First thing is the Soffritto which is the veggy base of the dish.
Get a bunch of parsley, a medium carrot, a onion, a stick of celery and chop them up finely. Chuck them in a large pan with three spoonfuls of olive oil. At medium fire, begin to stir the ingredients while sizzling.
Keep stirring until this base is brownish colored, then add 500gr of your favorite mince meat.
The original recipe says beef, but you can use lamb instead, or add up two sausages to give strength to the sauce.
Stir the meat until it is dark brown and has lost all the liquid, then add one glass of red wine.
I would suggest a fantastic Chianti wine, which is one of the most famous red wine and produced in Tuscany, the region I come from.
If not possible, choose a good full bodied red wine from Italy.
When the wine has vaporized, meaning the alcohol has left the sauce, I'm afraid, add 200-300gr of Italian tomato sauce. Please, choose an Italian brand of peeled or chopped tomatoes, like Cirio.
Add two glasses of water and leave it to cook at low fire for three hours, adding up water if needed.
The sauce will be ready the next day.
The original recipe says beef, but you can use lamb instead, or add up two sausages to give strength to the sauce.
Stir the meat until it is dark brown and has lost all the liquid, then add one glass of red wine.
I would suggest a fantastic Chianti wine, which is one of the most famous red wine and produced in Tuscany, the region I come from.
If not possible, choose a good full bodied red wine from Italy.
When the wine has vaporized, meaning the alcohol has left the sauce, I'm afraid, add 200-300gr of Italian tomato sauce. Please, choose an Italian brand of peeled or chopped tomatoes, like Cirio.
Add two glasses of water and leave it to cook at low fire for three hours, adding up water if needed.
The sauce will be ready the next day.
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| Ragu bolognese at cookery class of August 2013 |
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