Since a few days, it’s attacking me from all sides! Everybody cooks, eats or wants to eat bolognese! So how could I resist! It all started with the message from my sister, who told me that she made “bolo” for lunch with self-made pasta. Well done sis! I had too many cookies to do on my list to think about making pasta last week. Well, my sister shared with me how she cooked her ragout and I told her how I’m doing it. And as we all know everyone thinks that his recipe is the best. I agree, there are trillions of ragout bolognese recipes, and from home to home you will find differences, but I got tips and a recipe from a native Bolognese and I’m very proud about that :-)! So the 3 most important things which I’ve learned about ragout bolognese – while spending a wonderful time in Bologna – are: You never use spaghetti for this recipe, you use linguine! You can’t cook ragout without celery! And you shouldn’t forget to use oregano! And trust me, once you try to cook your bolognese like that, you will stick to this recipe forever!
And this is what you need:
- 500 gr linguine
- 500 gr ground beef
- 4 celery sticks peeled and cut
- 2 carrots peeled and cut
- 1 middle size onion peeled and finely chopped
- 400 gr pelati tomatos (1 can)
- 1 Tbsp tomato paste
- 4 minced garlic cloves
- 2 glasses dry red wine (it can be more)
- 100 ml sunflower oil
- 150 ml water
- oregano ( I used dry, fresh was not to find )
- salt, pepper
- 1 tsp sugar
And this is how you do it:
Wash, peel, cut and chop all the vegetables (carrots, celery, onion and garlic). In a big casserole preheat the oil, add onion, carrots and celery. Fry and stir it for 5 minutes. Add ground beef and fry until it turns brown. Add tomato paste and mix all together. Pour one glass of wine and let it cook until the liquid is almost gone. Now add tomatoes (with the sauce), sugar and garlic. Stir well. Season with salt, pepper and oregano, turn down the heat and cover it. Let it cook for 2–3 hours, stir it from time to time. Meanwhile, you can relax and drink the second glass of wine :-). When the cooking time is over, boil water in a big pot. Add sea salt (the amount depends on you. I add as much as ot takes to make the water tastes like sea water), and pasta. Cook the pasta like the instruction says. While the pasta cooks, heat up the ragout. Take 1 ladle of pasta water and pour into the ragout. Let it simmer for a few more minutes. Decant the pasta and mix it in the casserole with ragout. Serve with parmesan and the rest of wine.
Enjoy your meal!
Note: My ragout contains wine so it’s not a real kids–friendly dish. But if you want to prepare this pasta for your little ones you can use veggie broth instead.
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