Pasta with Bolognese Ragù Sauce

Pasta con Ragù alla Bolognese

Isn't perfect for Holidays? Here, in Italy, Pasta alla Bolognese is a Sunday dish and an Holiday dish!

Although it originally comes from the city of Bologna, today it is one of the most popular recipes in all Italy. Even if outside of Italy the sauce is often served with spaghetti, in my country it’s traditionally served with Tagliatelle or Fettuccine or any pasta that retains the sauce.
This recipe is in my cookbook Perfectly Pasta.

 

 

Preparation time: about 15 minutes

Cooking time: about 2½–3 hours

Serves 4–5

Ingredients:
9 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
¾ pound (340 grams) ground beef or veal
2 celery stalks, finely chopped
1 carrot, peeled and finely chopped
1 cup (250 milliliters) frozen or fresh peas
3–4 small mushrooms, sliced
3 cans Italian peeled tomatoes, approximately 14 ounces (400 grams) each, mashed with a fork
Water, about 11 cups (2¾ liters)
1 cup (250 milliliters) whole milk
Salt, about 1½ teaspoons + 1½ tablespoons
Pepper to taste
1 pound (450 grams) tagliatelle pasta
About ½ cup (120 milliliters) freshly grated Parmigiano-Reggiano (or Grana Padano) cheese

Method:

1.        Heat the oil in a large pan. Add the onion and garlic and sauté gently. Add the meat and let brown a little. Add the celery, carrot, peas, mushrooms, tomatoes, and 1 cup water. Bring to a boil, and then lower the heat and let simmer for about 2 hours, stirring occasionally. Add another little bit of water if the sauce starts to stick to the pan.
2.        Add the milk, 1½ teaspoons of salt, and pepper, and let cook another 30–40 minutes on low heat, stirring often. At this point, taste the sauce and add more salt if needed.
3.        When the sauce is cooked, bring 10 cups (2½ liters) water to a boil in a large pot. Add 1½ tablespoons salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and return it to the pot. Add most (about ¾) of the sauce and stir well.
4.        Spoon the remaining sauce on top of each serving of pasta. Serve immediately with a sprinkle of Parmigiano-Reggiano.

Notes:
·         You can use fettuccine or other kinds of Italian pasta in place of the tagliatelle.
·         The sauce will thicken considerably during the cooking time, and that is how it is meant to be.