Pasta with Ragù alla Bolognese is my kids most favorite dish. They just love it … and I have to admit … I love it very much as well. Perhaps this pasta is the most famous Italian dish in the world. The preparation of this great recipe is very easy, but needs time (approx. 2 hours), right and local ingredients and a very good thick-bottomed heavy pot. Take your time and be prepared to taste something really delicious when ready.
- 750 g minced meat (half beef, half pork)
- 2 chopped Carrots
- 2 chopped Yellow onions
- 1 chopped small green pepper
- 2 fresh cloves garlic, chopped
- 750 g tomato sauce
- ½ cup of olive oil
- 1 Black pepper
- salt to taste
- 1/2 glass White wine
- 500 g of pasta Linguine
Place the pot over low heat. Put inside olive oil and after 2 minutes place chopped onions and chopped carrots. Stir–fry on low temperature till the mixture turns brown. Add fresh chopped garlic, chopped green pepper and after 1 minute add minced meat. Put the heat on medium high. Stir-fry the meat until all the liquid inside the meat is evaporated and until it turns to golden brown. Than add white wine and occasionally stirr till the wine is evaporated.
Than put inside tomato sauce with some water, stirr and cover the pot with a lid. Cook on medium heat for about one hour. From time to time stirr and put some water if needed. The Ragù alla Bolognese have to simmer very gently all the cooking time. At the end – when you will see drops of olive oil on the top of ragu – put salt and pepper to taste. Turn off the heat and leave till the pasta is coocked.
Cook the pasta Linguine in salted boiled water till ”al dente”. Check the instructions on the packaging fort the exact timing. Put the ragu on pasta, stirr and serve it immediately so the pasta will not be overcooked. You may put cheese Parmiggiano Reggiano on the top and/or flavored it with spicy oil if you like spicy feeling.
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I used in this recipe: