*Note* I wrote this post while we were in Bologna, Italy – it was the second destination of our trip. We’d taken a pasta making class the day before and with the fresh pasta we’d made, we decided to attempt traditional Bolognese ragù in our tiny apartment kitchen. It was a little nerve racking to eat it because everything in the room was white.
I’m writing just after I made this for dinner in Bologna, Italy; fresh from my mind just for you!
This recipe takes 1 to 2 hours to cook, but the active time is 15 minutes or less. Here are the steps:
Cook and stir the pancetta until the fat starts to render.
Add the soffritto.
Just a few more quick steps, then keep half an eye on the sauce while it simmers; you’ll have a near effortless dinner.
Finish the meal with a simple salad of lettuce, radicchio, shaved carrot, fresh tomato, and drizzles of extra virgin olive oil and balsamic vinegar.
p.s. You’ll never guess which picture I replaced in this post once we got home. The one I took in the apartment wasn’t too appetizing. 😉
Traditional Bolognese Ragù
- 10 ounces tagliatelle or pappardelle cooked according to package directions
- 4 ounces pancetta cut in to 1/4 inch cubes
- 1 carrot cut in to 1/4 inch cubes
- 1 small onion cut in to 1/4 inch cubes
- 1 rib celery cut in to 1/4 inch cubes
- 1 pound ground beef
- 1 1/4 cups dry white wine
- 28-ounce can crushed tomatoes with juice
- 1/4 cup heavy cream
- salt and freshly ground black pepper to taste
- Parmigiano Reggiano to taste
Heat a large skillet over medium heat; add pancetta. Cook and stir until fat starts to render.
Add the soffritto of vegetables: carrot, onion, celery. Cook and stir until soft.
Add the ground beef; break up with a wooden spoon and stir until lightly brown. Drain and discard excess fat. Add wine and let simmer for about 30 minutes, until most of the wine cooks down.
Add crushed tomatoes and their juices; stir. Simmer 30 minutes more. This is a good time to put water on to boil for your pasta.
Remove from heat and stir in heavy cream.
Season ragu with salt and freshly ground black pepper to taste. Add hot cooked pasta to sauce and gently toss to combine.
Divide pasta and sauce among 4 bowls. If desires, finish with several shavings Parmigiano Reggiano and serve.