Il Ragu alla Bolognese

Name: Il Ragu alla Bolognese (Slow-Cooked Bolognese Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 14 oz tagliatelle or other fresh pasta of your choice; 1 heaping tablespoon tomato paste diluted with 1 glass hot water; sea salt and freshly ground black pepper; 4 oz prosciutto crudo; 4 oz beef steak, boned; 1 carrot, chopped fine; 6 tablespoons heavy or light cream; 4 oz chicken livers, washed, trimmed, and chopped fine; 1½ ladles hot broth or water; 1 onion, chopped fine; 1 celery stalk, finely chopped; 1 small truffle, cleaned and sliced thin, optional; 4 tablespoons unsalted butter; 2 oz pancetta or bacon, chopped fine; 4 oz pork loin, boned

Slow-Cooked Bolognese Sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

This slow-cooked sauce is a very long way from the ground beef and canned tomato version that we have somehow grown to know by the same name! Note the quantity of tomato paste used in comparison to the huge quantity of meat. Incidentally, to achieve the right texture, it is essential to chop the meat by hand and not in a food processor.

Ingredients

4 oz pork loin, boned
4 oz beef steak, boned
4 oz

Europe
Italy
Sauce
Mediterranean
Pasta

Method

Using a heavy cook’s knife, finely chop the pork loin, beef, steak, and prosciutto crudo.
Melt half the butter in a large skillet. Add the carrot, celery, onion, and pancetta or bacon and fry for 5 to 6 minutes, stirring. Add the chopped meats and stir together to seal all over.
Add the diluted tomato paste. Season with salt and pepper to taste. Stir