I asked the question recently on facebook if anyone would like a traditional bolognese recipe from scratch as I know a lot of people use jars when making it and the response was surprising to say the least! There were lots of responses with an overwhelming desire to make it “properly” so bolognese was our latest cookalong. There are a million recipes for bolognese even in Italy the recipe will vary from region to region, some recipes use chicken livers, sausage, milk, no tomatoes just puree etc so I went with the recipe which is most suited to Ireland as the availability of ingredients can be a big problem for a lot of people depending on where you live in the country, I know it’s impossible to get something as basic as pancettta in some places so I’m always aware of this and try to work around it. The response was great to the cookalong and everyone who made it loved it and plan to continue using this recipe in the future so it was a success to say the least.
I’ve decided to go back to the start and spend a bit of time doing the basic recipes that a lot of people mightn’t know, I suppose I assume the recipes always have to be something new and innovative but the old favourites are probably the recipes that feature most often in a family kitchen especially so that’s what I’m going to focus on for the next while…
500g minced beef
1 carrot
1 small onion
1 stick celery
1 garlic clove
1 bay leaf(if you can’t get 1 don’t worry, it’s fine without)
75g pancetta cubes or a couple of slices of parma ham will do if you can’t get pancetta
150ml white/red wine (it’s up to you)
2tbsp tomato puree
1 400g tin chopped tomatoes
olive oil
sea salt
50g butter
100ml water or beef stock
nutmeg
pasta – either penne, rigatoni or tagliatelle
what to do……
Season your meat at this stage…
If the sauce is drying out just add some water…
buon appetito….
p.s is there any recipe in particular you would like me to do???
Bella!
…I always add a little whole milk or cream when I add the wine!
Beautiful pics and descriptions!
Raleigh
That’spretty close to my grandmother’srecipe. She didn’t use pancetta – but sauteed and cooked the sauce with pork neck bones. Which is how I do it. I must say your sauce has me thinking of making this tonight!
I love this sauce, is so versatile… I make a big batch and try to freeze half for later, or to use as a filling for lasagne, pies or even pancakes. These are so much easier if the filling is already made! 🙂
Very impressed with your perfectly mini cubes of vegetables, wow!
It’s amazing how many variations there are for bolognese. This one sounds delicious.
I’ve just discovered your blog. Your photography is a model as is the succinctness of the writing.
I’ve just run my first Bolognese cookery course – and the student was from Dublin. He learnt to make a number of Bolognese classics including lasagne verdi from scratch. You can see him and the recipes at http://www.tasteforbologna.blogspot.com
I love your step-by-step pictures. So beautiful and clear I could taste it already. Bravo!