Unwined Live Bolognese Sauce Recipe
The Ingredients:
1 pound of ground beef (90/10 lean)
1/2 pound of ground pork (not sausage) ( traditionally Pancetta)
Cup of white wine (dry)
1/2 to 2/3 bottle of red wine (Chianti is my preferred choice)
1.5 chopped carrot
1.5 chopped celery
2 large shallots
3 leaves of sage, chopped ( Optional not traditional)
1 stalk of rosemary ( Optional not traditional )
1 32 oz. can of whole peeled plum or Roma tomatoes
Salt to taste
1 tsp fresh cracked pepper
1 lb of fresh Tagliatelle, Pappardelle, or Paccheri pasta
Ground or shredded Parmigiano Reggiano
Extra Virgin Olive Oil (EVOO)
The Steps:
Place one tablespoon of Extra Virgin Olive Oil in a pan.
Put all of the meat in a pot and cook until it is browned, on medium high heat.
Remove meat from the pan and store in a bowl leaving the juices behind in the pot. Add in another 2-3 tablespoons of EVOO on medium heat.
Remove meat from the pan and store in a bowl leaving the juices behind in the pot. Add in another 2-3 tablespoons of EVOO on medium heat.
Sweat carrots, celery, shallots together until almost soft. Add white wine and cook for 5-6 more minutes.
Add meat and the can of tomatoes, red wine, herbs and salt, pepper back to pan, reduce heat until its simmering with lid, stirring occasionally 3-4 hours until it has been reduced to a nice thicker sauce. Don’t overcook it. The key here is to prepare your Bolognese sauce on a low slow simmer.
Note from Roger: Traditionally in Bologna, milk would be used along with actual hand cut beef, not ground. The Bologonese Sauce recipe here is more of a regional meat ragu rather than the traditional one from Bologna. I also like to add sage and rosemary in mine which would be more regional Italian. Here is the original recipe from Bologna in Italian. Originally prior to this dish’s conception in Italy, they served tomatoes and tuna with Spaghetti in Bologna.
Tune into the Unwined Live podcast featuring this delicious recipe along with Roger and special guests Hope & Kadero Watson.
