*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. 😉
- 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.