Authentic Bolognese Sauce Sugo Alla Bolognese Food

AUTHENTIC BOLOGNESE SAUCE

Steps:

• Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
• In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
• Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
• Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
• After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!

AUTHENTIC BOLOGNESE SAUCE (SUGO ALLA BOLOGNESE)

Steps:

• Place the chopped onions, carrots, celery, and garlic clove in a food processor. Pulse the motor until the vegetables are finely chopped.
• Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon). Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add the ground veal (or beef) to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
• Stir in the wine, tomato paste, crushed tomatoes, and the milk (or cream). Add the pinch of ground nutmeg.
• Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
• Serve over spaghetti, cooked al dente, and pass the grated Parmesan cheese.
• Mangia!

LINGUINI ALLA BOLOGNESE

Steps:

• Start with a large pan over medium heat. Once hot, add olive oil and garlic and cook until garlic start to brown.
• Add the onions, carrots and celery, and cook until the onions become translucent.
• In a separate saute pan brown the pancetta.
• When the onions are translucent, deglazed the pan with the white wine and allow to cook off before adding the beef and pork.
• Drain the fat from the pancetta and add to the meat mixture.
• As the meat cooks, slowly lower the heat until it's on low.
• When the meats are finished, strain the fat and discard it.
• Now add the rest of ingredients.
• Simmer for 20 minutes.
• Sever over linguine.

BOLOGNESE SAUCE

Steps:

• Sauté garlic in the olive oil. Discard when lightly brown.
• Add ground sausage and beef. Using the edge of a spatula, chop to break meats apart while browning. When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper.
• Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed. Stir occasionally to prevent bottom from burning.
• When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt. Add pasta, stirring initially to prevent sticking. When water reaches a second boil, reduce heat but still maintaining a boil. Cook pasta al dente, firm and chewy, about 12 minutes. Sample pasta for proper texture earlier to ensure pasta isn't overcooked. When ready, drain in a strainer.
• Discard basil. Adjust for salt. Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta. Mix strained pasta in the pot with a large spoon. When coated, place in a serving platter or individual bowls and top with lots of sauce. Pass grated or shredded parmigiana cheese.
• Refrigerate or freeze leftover sauce.

AUTHENTIC BOLOGNESE SAUCE

Steps:

• Place a large saucepan over medium heat and melt the butter in the oil. Add the onion, carrot, celery and garlic with a good pinch of salt (about ½ teaspoon) and sauté for 5 minutes, stirring often. Add the diced pancetta and cook for a further 10 minutes, until vegetables are softened and pancetta is golden.
• Increase the heat to high and add the meat a third at a time, stirring and breaking lumps with a spoon between each addition. Adding the meat gradually allows the water to evaporate - which is key if you want to brown your meat and not boil it. After the last addition, when no pink can be spotted in the meat and no lumps remain, set a timer to 15 minutes. You want your meat to caramelize and even become crispy in spots. More water will evaporate and flavors will concentrate. You want golden bits of meat to stick to the bottom of your pan - this flavorful crust will then be deglazed with white wine. Watch over your pan as you don't want your meat to burn. When you see some serious caramelization action happening, lower heat to medium to reach the end of your 15-minute sautéing time (on my stove, that's after about 8-9 minutes).
• Over medium heat, pour the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of your pan. Push the meat all around to make sure you scrape it all off. By the time you're finished, the wine will be evaporated (2-3 minutes). Be careful not to let the meat stick again (lower the heat if necessary).
• Add milk, diced tomatoes (with liquid), beef stock, 1 teaspoon salt and a good grinding of pepper. Bring to a boil and then lower to the lowest heat and let simmer very slowly, half-covered, for 4 hours. Stir once in a while. If your sauce starts sticking before the end of your cooking time, lower the heat (if possible) and/or add a bit of stock or water. In the end, the sauce should be thick, more oil- than water-based and thick like oatmeal. Adjust the seasoning one last time - don't be afraid of adding more salt (tasting each time you add some), it is this recipe's key seasoning.
• To serve: Reheat the sauce. Mix in a knob or two of butter and about two generous tablespoons of freshly grated parmigiano-reggiano per serving - these last additions will produce an incredibly creamy flavor. Drain your pasta very well and return to the pot. Spoon some sauce, just enough to coat the pasta. Serve in bowls with a few leaves of basil sprinkled on top and more freshly grated parmigiano-reggiano, to taste.