This is one of my grandmother Bice’s recipes: she used to make the best ever Bolognese sauce. This is not the Bolognese you are used to. It is a version that requires less tomatoes than what we would normally put in ragu’. Ragu’ can be either made with mince (which is what is commonly known in the world as “Bolognese”) or with pieces of meat, which is a version more commonly cooked in the Southern regions of Italy. I usually make mince ragu’ for my lasagne, while I make Bolognese (recipe below) to eat with tagliatelle or fettuccine. My grandmother’s recipe is made with lots of carrots which give the sauce a sweeter taste. It is simply delicious and very easy to make. Enjoy!
Ingredients (4 persons):
350 gms beef mince
1 stalk celery, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
2 tbsp extra virgin olive oil
1/3 glass red wine
300 gms tinned diced tomatoes
800 ml water
350 gms egg tagliatelle
Parmigiano Reggiano very finely grated to serve
Finely dice the onion, carrot and celery and put them in a pot with the extra virgin olive oil.
Sauté on slow fire till soft (but not brown).
Then add the mince and stir well with a wooden spoon making sure you remove all the lumps. Brown the meat well. Add the red wine and raise the fire to burn off the alcohol.
Add the salt, pepper, tomatoes and water.
Cover and cook on a low fire for about an hour. Add water (or reduce it on the fire) if needed. The sauce doesn’t have to be too thick, you have to be able to see ½ a glass of watery sauce at the bottom of the pan when you stir it.
Cook the tagliatelle following the steps on How to cook pasta “al dente” in the Techniques page of this site. Drain it and serve with the Bolognese sauce and thinly grated Parmigiano Reggiano on the top.