Pasta Bolognese
Pasta Bolognese is something special if made the right way. And NO, it's not made with spaghetti but with tagliatelle! There is no cream in it and NO, it's not made with pork or turkey mince. It's made with beef mince.
Marthinus StrydomThe Story
Italians are very particular about their Bolognese. While the dish has been a staple for millions of diners around the world for decades, Italians claimed the original recipe has become so corrupted it is in urgent need of culinary rescue. Here is an authentic recipe, approved by Italian chefs, for traditional pasta bolognese. The earliest documented recipe for a ragù served with pasta comes from late 18th century Imola, near Bologna, from Alberto Alvisi, cook of the local Cardinal Barnaba Chiaramonti, later Pope Pius VII. In 1891 Pellegrino Artusi published a recipe for a ragù characterized as bolognese in his cookbook. Artusi's recipe, which he called Maccheroni alla bolognese, is thought to derive from the mid 19th century when he spent considerable time in Bologna
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
Subscripe to my Facebook page.
Subscripe to my Youtube channel.
© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.
Ingredients
Method
- Heat the oil in a large, heavy-based saucepan and fry the pancetta until golden over a medium heat.
- Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned. Pour in the wine and boil until it has reduced in volume by about half. Reduce the temperature and stir in the tomatoes and celery.
- Cover with a lid and simmer over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally.
- Cook the pasta in plenty of boiling salted water. Drain and divide between plates.
- Sprinkle parmesan over the pasta before adding a good ladleful of the sauce.
- Finish with a further scattering of cheese and a twist of black pepper.
