Bolognese sauce

Bolognese sauce

Ragù alla bolognese

By
From
Encyclopedia of Food and Cookery

Ragù is the sauce from Bologna that people all over the world love to serve with spaghetti. The true ragù is not just a sauce of tomato-flavoured minced meat; its ingredients include several kinds of meat, chicken livers and good uncured bacon, pancetta or, better still, prosciutto. Sometimes cream or butter is added to the sauce just before it is tossed with the hot pasta. Bolognese cooks claim that this cream or butter makes for a smoother sauce.

Ingredients

Quantity Ingredient
250g lean steak, finely chopped
250g lean boneless pork, finely chopped
60g bacon or prosciutto, chopped
1 tablespoon olive oil
1 garlic clove, peeled
1 small onion, finely chopped
1 tablespoon parsley, chopped
1 bay leaf
425g tinned tomatoes
125ml white wine
125ml water
2 tablespoons tomato paste
freshly ground black pepper
nutmeg, grated
1 tablespoon fresh basil, chopped
salt
butter or cream, (optional)

Method

  1. Put steak, pork and bacon or prosciutto, mixed well together, into a saucepan with oil, garlic, onion, parsley and bay leaf. Brown slowly, stirring frequently to prevent meat cooking in lumps. As soon as garlic turns golden, remove it and discard.
  2. Add tomatoes (with juice from tin), wine, water, tomato paste, salt, pepper and nutmeg. Cover and simmer for 1 hour.
  3. Add basil and cook for 1 minute longer. Remove from heat and discard bay leaf. If liked, add a little butter or a few spoonfuls of cream.

Variations

  • Substitute 250 g chicken livers for the pork and add an extra 60 g chopped bacon.
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