Some things are so ubiquitous, yet undeniably good, that though they could easily be passed over as a given, they deserve a mention. Bologna's signature dish, its great phenomenon, Bolognese, can now be found on menus the world over. It is a staple dish in households globally and is even easy to make. Yet, despite our familiarity with it, it shouldn't be forgotten. Served as a meaty, tomato ragù served over freshly made egg tagliatelle (which is tradition, rather than the spaghetti is is often associated with), it is wholesome and comforting and tasty.
And it is best enjoyed on a trip to the food-loving capital city of Emilia-Romagna. Just find a vacation rental near Bologna and come try the authentic thing, freshly and perfectly made. Or, if you can't wait, why not try it at home and then get planning your getaway to this beautiful city?
And it is best enjoyed on a trip to the food-loving capital city of Emilia-Romagna. Just find a vacation rental near Bologna and come try the authentic thing, freshly and perfectly made. Or, if you can't wait, why not try it at home and then get planning your getaway to this beautiful city?
Serves 4.
Ingredients:
500g of fresh tagliatelle/400g of dried egg tagliatelle
Grated parmesan
For the ragù:
55g of butter
55g of pancetta
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
100g of minced beef
100g of minced lean pork
1 glass of dry red wine
A little beef/chicken stock
3 tbsp of tomato paste
Salt and pepper
Method:
1. Melt the butter with the olive oil over medium heat in a large pot and then add the onion and cook until translucent. Be sure to stir frequently.
2. Add the carrot, celery, and garlic, and cook for another two minutes of so until softened and fragrant, continuing to stir the lot.
3. Add the pancetta, pork and beef into the pot, seasoning with some salt and reduce the heat to low. Cook, stirring frequently for another 5 minutes or so. Remove any excess fat that is cooked off with a spoon.
4. Increase the heat to medium and then pour in the wine, cook for a few more minutes, stirring occasionally, until the wine evaporates.
5. Decrease the heat to low and mix in the tomato paste, stirring frequently, for 20 minutes. Season to taste with salt and pepper then add the stock and adjust the heat to reach a gentle simmer, cooking until the stock has largely reduced but the sauce remains moist (around 45 minutes).
6. Cook the pasta and drain, then combine with the ragù. Serve with some parmesan grated on top, to taste.
7. Enjoy and plan your trip to Italy.
Ingredients:
500g of fresh tagliatelle/400g of dried egg tagliatelle
Grated parmesan
For the ragù:
55g of butter
55g of pancetta
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
100g of minced beef
100g of minced lean pork
1 glass of dry red wine
A little beef/chicken stock
3 tbsp of tomato paste
Salt and pepper
Method:
1. Melt the butter with the olive oil over medium heat in a large pot and then add the onion and cook until translucent. Be sure to stir frequently.
2. Add the carrot, celery, and garlic, and cook for another two minutes of so until softened and fragrant, continuing to stir the lot.
3. Add the pancetta, pork and beef into the pot, seasoning with some salt and reduce the heat to low. Cook, stirring frequently for another 5 minutes or so. Remove any excess fat that is cooked off with a spoon.
4. Increase the heat to medium and then pour in the wine, cook for a few more minutes, stirring occasionally, until the wine evaporates.
5. Decrease the heat to low and mix in the tomato paste, stirring frequently, for 20 minutes. Season to taste with salt and pepper then add the stock and adjust the heat to reach a gentle simmer, cooking until the stock has largely reduced but the sauce remains moist (around 45 minutes).
6. Cook the pasta and drain, then combine with the ragù. Serve with some parmesan grated on top, to taste.
7. Enjoy and plan your trip to Italy.
Photo credit: Ivan Vighetto / CC BY-SA 3.0