{"id":384,"date":"2020-04-20T15:53:57","date_gmt":"2020-04-20T15:53:57","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=384"},"modified":"2020-07-12T11:49:05","modified_gmt":"2020-07-12T11:49:05","slug":"ragu-alla-bolognese","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/04\/20\/ragu-alla-bolognese\/","title":{"rendered":"Rag\u00f9 alla Bolognese (Pasta sauce)"},"content":{"rendered":"

Name: Linda C. Moffa
\nClass Year: 1996
\nCountry of Residence: Italy<\/p>\n

Why is this recipe great? What\u2019s its backstory? <\/h5>\n

This original Rag\u00f9 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.<\/p>\n

Be wary of a rag\u00f9 that is too red and saucy because of too much tomatoe, or even worse, loads of B\u00e9chamel sauce that make it creamy. The real Rag\u00f9 alla Bolognese should dominate in taste over the pasta but result rather dry and not saucy or soupy. To respect the traditional recipe, Rag\u00f9 alla Bolognese should be served over tagliatelle (please NO spaghetti alla Bolognese\u2026). Alternatively, it can accompany polenta or a pasta like Gramigna.<\/p>\n

A main course of Tagliatelle with Rag\u00f9 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.<\/p>\n

<\/p>\n

Rag\u00f9 alla Bolognese<\/h5>\n

Serves 10-12. Takes 3 hours 
\n<\/em><\/p>\n

Ingredients:<\/span>
\n1 short celery stalk (10cm)
\n1 carrot (10cm)
\n1 medium size white onion
\nAbout 900g of mixed ground meat (50% beef and 50%pork)
\n450g of tomatoe sauce or pur\u00e9e (plain, without spices)
\n100ml of white wine
\nExtra-Virgin olive oil
\nSalt and pepper
\n50ml part-skim milk (optional)<\/p>\n

Instructions:<\/span><\/p>\n

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.<\/p>\n

Add white wine. Then add tomatoe sauce or pur\u00e9e and stir. Allow to cook at a low flame for about 2.5 hours making sure to stir regularly.<\/p>\n

Taste the rag\u00f9 and add milk if desired toward the end of cooking time.<\/p>\n

Cook tagliatelle \u201cal dente\u201d. Sautee them with some rag\u00f9 and add a bit more rag\u00f9 on top with a sprinkle of parmesian cheese.<\/p>\n

Since the cooking time is long, freeze extra portions of the rag\u00f9 to enjoy during future Sunday lunches!<\/p>\n

\"Rag\u00f9<\/p>\n

\"Rag\u00f9<\/p>\n

Source:<\/span><\/p>\n

My mother-in-law\u2019s original recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"

Name: Linda C. Moffa Class Year: 1996 Country of Residence: Italy Why is this recipe great? What\u2019s its backstory?  This original Rag\u00f9 alla Bolognese recipe was passed on to me … Continue reading Rag\u00f9 alla Bolognese (Pasta sauce)<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":243,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[33058],"tags":[33071,33072,33259,33056,33070],"class_list":["post-384","post","type-post","status-publish","format-standard","hentry","category-regional-traditional","tag-bolognese","tag-italian","tag-mains","tag-pasta-sauce","tag-ragu"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/384","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/users\/243"}],"replies":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/comments?post=384"}],"version-history":[{"count":0,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/384\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/media?parent=384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/categories?post=384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/tags?post=384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}