I won't go around in circles, nor will I give you the full history of this sauce (perhaps in a future article): here's the best bolognese sauce recipe. I've tested it many times and even served it to my Italian in-laws, including my brother-in-law, who is truly Italian. This is proof of how much confidence I have in this recipe.
This is Marcella Hazan's recipe, the queen of Italian cuisine in the United States. Trying it is immediately adopting it; after this experience, your bolognaise will never taste the same again.
There's something of the utmost importance in the recipe: the famous soffritto (onion, carrot, celery) which will give your braise its aromatic depth.
According to Marcella Hazan, nothing beats homemade tagliatelle served with the ragù. But she also recommends—preferably—thicker short pasta where the meat and sauce can nestle, such as rigatoni or fusilli, without forgetting, of course, lasagna. On the other hand, no spaghetti, unlike what's commonly done in France.
I recommend looking in the premium section of the supermarket for pasta, as long as you're going to make a super sauce. My personal favorite is Rummo or La Molisana, but De Cecco or Garofalo also work very well.
Bolognese sauce (Ragù alla Bolognese)
Ingredients
- 2 tbsp olive oil
- 45 g butter
- 1 onion
- 3 stalks celery
- nutmeg
- 4 carrots
- 350 g minced beef
- 25 cl whole milk
- 25 cl white wine
- 500 g whole peeled tomatoes in their juice Italian
- 650 g pasta good-quality dried pasta
- Parmigiano Reggiano to taste
Equipment
- 1 Coconut The Creuset!
Instructions
- Put the butter, oil and finely chopped onion in the casserole over medium heat until the onion turns translucent.
- Add the finely chopped celery and carrots and cook for a few minutes.
- Add the minced beef, a generous pinch of salt and pepper to taste. Break up the beef with a potato masher and cook until completely browned.
- Add the milk, reduce the heat to a gentle simmer and stir until completely absorbed. Grate in nutmeg to taste.
- Add the white wine and, as with the milk, simmer until completely absorbed.
- Finally, add the tomatoes and stir until everything is well combined. Cook over low heat, uncovered, for 3 hours. Add a little water if needed when the sauce becomes too thick.
- When the sauce is ready, pour it over well-drained pasta and stir vigorously over medium heat.
This recipe comes from a book by Marcella "The Essentials of Classic Italian Cooking" A true bible when it comes to Italian cuisine. I recommend buying it. Know that I receive a small commission on purchases made through Amazon from this site, which helps keep the site running.
