Name: Linda C. Moffa
Class Year: 1996
Country of Residence: Italy

Why is this recipe great? What’s its backstory? 

This original Ragù alla Bolognese recipe was passed on to me by a true Bolognese chef, my mother-in-law! Despite attempts all over the world to copy or revisit it, no recipe meets the level of this traditional one that has never disappointed.

Be wary of a ragù that is too red and saucy because of too much tomatoe, or even worse, loads of Béchamel sauce that make it creamy. The real Ragù alla Bolognese should dominate in taste over the pasta but result rather dry and not saucy or soupy. To respect the traditional recipe, Ragù alla Bolognese should be served over tagliatelle (please NO spaghetti alla Bolognese…). Alternatively, it can accompany polenta or a pasta like Gramigna.

A main course of Tagliatelle with Ragù alla Bolognese is a hearty dish that satisfies everyone. When it is made with carefully selected meats, organic vegetables, and top quality extra-virgin olive oil, it is definitely a complete meal that everybody savours.

Ragù alla Bolognese

Serves 10-12. Takes 3 hours 

Ingredients:
1 short celery stalk (10cm)
1 carrot (10cm)
1 medium size white onion
About 900g of mixed ground meat (50% beef and 50%pork)
450g of tomatoe sauce or purée (plain, without spices)
100ml of white wine
Extra-Virgin olive oil
Salt and pepper
50ml part-skim milk (optional)

Instructions:

Begin by stir frying the very finely minced celery stalk, carrot, and onion (removing the central part) with a tablespoon of olive oil. Once the onion is golden brown, add ground meat a little at a time, crumbling it into tiny pieces with a pinch of salt and pepper.

Add white wine. Then add tomatoe sauce or purée and stir. Allow to cook at a low flame for about 2.5 hours making sure to stir regularly.

Taste the ragù and add milk if desired toward the end of cooking time.

Cook tagliatelle “al dente”. Sautee them with some ragù and add a bit more ragù on top with a sprinkle of parmesian cheese.

Since the cooking time is long, freeze extra portions of the ragù to enjoy during future Sunday lunches!

Source:

My mother-in-law’s original recipe.