How to make Bolognese | Gennaro Contaldo | Italian Special
Recipe Information
Bolognese
Cultural Context
Originating from Bologna, Italy, Bolognese sauce is a rich, hearty meat sauce traditionally served with tagliatelle. It reflects the region's agricultural heritage, utilizing local ingredients like meats and vegetables. Today, it has become a beloved staple in Italian cuisine, with variations found worldwide, often served with different pasta types.
ground beef
🥗Healthier: ground turkey
💰Cheaper: ground chicken
Ground turkey is leaner and lower in fat.
red wine
🥗Healthier: non-alcoholic red wine
💰Cheaper: beef broth
Non-alcoholic wine retains flavor without alcohol.
parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: grated pecorino
Nutritional yeast offers a cheesy flavor with fewer calories.
Prepare the sofrito by chopping celery, carrot, and onion, and adding 100 grams of pancetta.
Sauté the sofrito until softened.
Add minced veal and minced pork to the pan, breaking it up as it cooks.
Seal the meat properly to avoid boiling it; cook until browned.
Pour in red wine and stir while it cooks down.
Add concentrated tomato mixed with a little water or stock to the pan.
Add additional stock to the mixture, stirring well.
Cover the pot and reduce the heat, allowing it to cook for about an hour, stirring occasionally.
After an hour, check the consistency; it should be creamy.
Cook the pasta separately and reserve some pasta water.
Combine the cooked pasta with the ragu in a pan, adding a bit of pasta water to help the sauce adhere.
Grate Parmesan cheese over the finished dish before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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