Bolognaise Sauce Recipe

Let me give you one of the most classic of the Italian recipes: la pasta al ragu’, or as it is better known, the Bolognaise sauce. This is one of the sauces that makes me proud of being Italian. Nothing beats a good pasta al ragu’: it is comfort food, the one that every Italian mamma would make for her children.

Every time I make it I get flashbacks of memories of coming back from school and being dished up a good plate of delicious pasta al ragu’… what an incredible smell that was.. it is a deeply satisfying and enjoyable dish!

For this sauce I have used Conchiglie pasta. I like to use Conchiglie for this sauce as their particular shape holds the ragu’ very well.

• Prep Time : 25 minutes
• Cook Time : 2 hrs 10 minutes

Ingredients

• minced beef – 200 g
• minced pork – 200 g
• celery – 1 stick
• carrot – 1
• onion – 1
• tomato sauce – 400 ml
• salt – 1 tsp
• pepper – a grind
• red or white wine – 1/2 glass
• conchiglie pasta – 500 g
• olive oil – 2 tbsp
• Parmesan

Instructions

The base to make a ragu’ is: onion, carrot and a stick of celery

Chop the vegetables finely

In a pan stir fry the vegetables for a few minutes with 2 tbsp of olive oil.

Add the meat and seal it until brown in colour.

Add the wine and the tomato sauce and cook for 2 hours on a gentle heat. Add salt and pepper after an hour and half of cooking.

Cook the pasta al dente and stir the sauce in. Sprinkle with grated Parmesan. Enjoy!