The other day I bought some ready-made Bolognese sauce at my local butcher’s and I had it with ‘penne rigatte’. I put some grated parmesan cheese over it and congratulated myself for serving this typical Italian specialty. A few days later, however, I found an alarming article in “Het Nieuwsblad”, a prominent Flemish newspaper. The title read:
“Italian chefs to the rescue of the spaghetti Bolognese”
This it was it said:
440 Italian chefs have joined their efforts to come to the rescue of the authentic spaghetti Bolognese. The worldwide popularity of the recipe may well become the cause of its disappearance.
The most amazing fact is probably that the original recipe doesn’t call for spaghetti. According to the official version that was registered in 1982 by the “Accademia della Cucina Italiana” (The Italian cooking academy) the Bolognese sauce should be served with tagliatelli – flat pasta. Ideally the tagliatelli should have a width of 8 mm, so that they can absorb the sauce.
Massimo Bottura, who was born in Bologna and who is a real spaghetti virtuoso is furious: “Lasagna and spaghetti Bolognese are the world’s most mis-used Italian dishes. Many recipes are just too crazy for words”.
The paper also published the authentic recipe. As it calls for some unusual ingredients, I want to share it with you, so that you compare it with your personal version!
“Italian chefs to the rescue of the spaghetti Bolognese”
This it was it said:
440 Italian chefs have joined their efforts to come to the rescue of the authentic spaghetti Bolognese. The worldwide popularity of the recipe may well become the cause of its disappearance.
The most amazing fact is probably that the original recipe doesn’t call for spaghetti. According to the official version that was registered in 1982 by the “Accademia della Cucina Italiana” (The Italian cooking academy) the Bolognese sauce should be served with tagliatelli – flat pasta. Ideally the tagliatelli should have a width of 8 mm, so that they can absorb the sauce.
Massimo Bottura, who was born in Bologna and who is a real spaghetti virtuoso is furious: “Lasagna and spaghetti Bolognese are the world’s most mis-used Italian dishes. Many recipes are just too crazy for words”.
The paper also published the authentic recipe. As it calls for some unusual ingredients, I want to share it with you, so that you compare it with your personal version!
Photo : google images
Ingredients
- 600 gr. of minced beef - 400 gr. of lean minced pork
- 200 gr. of bacon, type pancetta
- 100 gr. of chopped onion
- 100 gr. of chopped carrot
- 100 gr. of chopped celery stalks
- 1 kg of tinned peeled tomatoes
- 300 ml of dry white wine
- 500 ml of milk
- 3 bay leaves
- salt and pepper to taste
Method
On a low heat, fry the strips of bacon in a large saucepan until all the grease has melted. Add the onion and stir until it becomes transparent. Add the carrot, celery stalks and bay leaves and let them simmer until tender. Increase the heat and add salt and pepper. Stir in the minced meat until it is thoroughly cooked.
Next add the wine and let it cook on a high heat until all the liquid has evaporated. Squash the tomatoes with a fork - you can also use a kitchen robot – and add them to the saucepan. Let the sauce simmer for two hours on a very low heat. If it gets too dry, add some beef stock. Finally, slowly add the milk and keep stirring continuously. Let the sauce simmer for another hour.
Prego e Buon Appetito! (Voilà et bon appétit !)
On a low heat, fry the strips of bacon in a large saucepan until all the grease has melted. Add the onion and stir until it becomes transparent. Add the carrot, celery stalks and bay leaves and let them simmer until tender. Increase the heat and add salt and pepper. Stir in the minced meat until it is thoroughly cooked.
Next add the wine and let it cook on a high heat until all the liquid has evaporated. Squash the tomatoes with a fork - you can also use a kitchen robot – and add them to the saucepan. Let the sauce simmer for two hours on a very low heat. If it gets too dry, add some beef stock. Finally, slowly add the milk and keep stirring continuously. Let the sauce simmer for another hour.
Prego e Buon Appetito! (Voilà et bon appétit !)
Tell me, is this how you usually make your Bolognese sauce? What's your secret ingredient? I’m certainly going to try it the next time a feel like a Spaghetti Bolognese … Sorry, strike that! That should be a Tagliatelli Bolognese, shouldn’t it?
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7 comments:
It's too early for lunch—I didn't have my breakfast yet—but I already have a huge pit in my stomach!
It sounds wonderful. I should try it one of these days, with whatever kind of pasta I can put my hands on.
Your recipe is close to the one I use. Mine also adds chicken stock, slowly, letting the stock absorb before adding more, similar to the way you make risotto. I always serve my bolognese with tagliatelle or papardelle.
I fight EVERY single time, the urge to add garlic. One day I will be reckless and toss some in with the onions.
This is similar to my recipe, but I always cook the meats, onion, carrot, and celery together, and then add the milk. I let that cook until the milk is all evaporated. It tenderizes the meat. Then the wine and tomato sauce go in, with bay leaves and other herbs. Or something like that. I don't use chicken stock, but that could be good too.
You can also make bolognese with ground chicken, turkey, or veal instead of beef and pork. The pancetta (or lardons) are essential.
I will forward this post to my Italian friends. Thank you!
I make bolognese in probably the wrong way, lots of garlic, meat, red peppers, mushrooms and hot peppers. More of an Arribiata.
The milk in the recipe surprised me.
Similar to the one I make BUT, must have garlic, have never added milk and I like oregano as well.
I have a lovely book here called Dear Francesca. It is written as a series of letters from a mother to her daughter detailing their family history from Italy to Scotland. It is interspersed with recipes taught to the author by her mother in Italy. One of them is Ci Manca Qualcosa - Slow Cooked sugo and it is made with beef cooked in one piece for about 2 1/2 hours. It is wonderful. Perfect for the weather you are having. If you would like the recipe, let me know and I email it to you.
Weather has cooled down a little here, 30ish today.
Sue
Chm, You are right. I bet it is good with any type of pasta.
Lynn, I think a little garlic would be a good idea. But let's not tell Mr. Bottura :).
Ken, I was surprised when the recipe called for milk. But apparently you knew about it.
Nadege, I hope your Italian friends won't be offended :)!
Dedene, Penne à l'Arrabiata is one of my favourites' too.
Sue, Yes please. That dish sounds delicious. I'd love to have the recipe and please add some sun and warm temperatures to your mail. It snowed again overnight and doing my Saturday morning shopping was a bit tricky as the sidewalks were very slippery in some places.
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