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How To Make Bolognese Sauce Over Tagliatelle Pasta – Episode 56

By Patrick


Bolognese sauce can be made a variety of ways however that doesn’t mean they are the right way- the question remains- Is there a right way? Well yes and no- Yes, there is a list of official ingredients to be used in making the sauce and no, in that there is no set in stone portions, quantity, order of cooking or that you must use all the ingredients-

One thing that it IS NOT and that is red sauce with meat- not even close and not even in the discussion- If you think so – keep it to your self because you are wrong and you probably think cream goes in Carbonara sauce. I have made this sauce many times and many different ways and I am not done experimenting- but this way has always produced great results and is inspired by Mario Batali’s version.

Choosing the wine to use in this dish is important- DO NOT USE AN OAKED CHARD!!!! Please use a dry lightly or preferably non oaked white whine- there are many great inexpensive Italian whites to choose from. Or if using a red wine again a heavily Oaked red is not what you want-This sauce is a delicate sauce and the flavors are subtle- Enjoy!

Here is a little Wiki for you! The traditional recipe, registered in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and (optionally) milk or cream. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, while chicken or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the Soffritto of small amounts of celery, carrot and onion. Prosciutto, mortadella, or porcini fresh mushrooms when in season may be added to the ragù to further enrich the sauce. Milk is frequently used in the early stages of cooking to render the meat flavors more “delicate” but cream is very rare in the everyday recipe and only a very little would be used. According to Marcella Hazen in “The Classic Italian Cookbook”, the longer Ragù alla Bolognese cooks the better; a 5- or 6-hour simmer is not unusual

  • castello

    Looks very good on the green pasta.

  • Nonna

    Was also very good on the “chique bucco” pasta. We enjoyed it! Thanks

  • RedRum

    Good authentic recipe. Can I give you a couple of tips that I found work great and give great depth in flavour? First brown the meat in very high heat, maybe in batches if you have a lot of meat. You want to create a fondue, the burned caramelised bits. It also gives the meat a nicer flavour and a nice browning, that will then go into the sauce when cooking. So after you brown the meat and put it aside, then start putting in your vegetables, the order you did it was the exact same way I do it. But trust me, browning off the meat (and pancetta) first will improve your sauce and will give it great structure and depth.

    edit: I am reposting this, as I initially posted it at the hummus video…

  • RedRum

    I forgot to mention that the use of stock also improves the flavour and “meatiness” of the sauce. Keep up the great work man, your recipes are always insipiring