Bolognese ragù sauce

To achieve great results, this sauce should be made fresh every morning and served the same day.

Ingredients for 3kg (approx) of Bolognese Ragù:

600gm coarsely grounded lean beef
400gm coarsely grounded lean pork
200gm pancetta diced or chopped
100gm chopped onion
100gm carrot diced
100gm celery diced
1kg tomato peeled (canned)
300ml dry white wine
500ml fresh milk
3 pc bay leaves
Black pepper and salt to taste

Procedure:

• Place the pancetta in a large, thick-bottomed stainless steal saucepot (30cm x 20cm) stir and cook over low flame until the fat is melted, add the onion and keep stirring until the onion is translucent
• Add the carrot and celery and the bay leaves and keep cooking until the vegetables start to soften and get some colour
• Raise the flame to very high and add the grounded meats, previously mixed and seasoned with salt and black pepper and mixed well, by hand (wearing gloves!)
• Keep cooking and stirring with a wooden spoon until the meat is well done
• Pour in the white wine and keep cooking until the wine has evaporated
• Process briefly the peeled tomatoes in the food mill and add to the pot and continue cooking slowly over a low flame for at least 2 hours, if it becomes too dry add some beef stock
• Add some milk and chicken stock, stir, reduce heat and leave to simmer
• Continue adding the milk and stock over the next 60 minutes while simmering
• Season to taste and leave to rest
  

The traditional pasta that goes with Bolognese sauce are tagliatelle, serving spaghetti with

Bolognese sauce is actually a sign of mediocrity in the understanding of Italian cuisine.


Tagliatelle
For the dough:
1 kg pasta flour
8 whole fresh eggs

Procedure:

• Mix the flour and the eggs by hand or in the planetary mixing machine
• Cover and leave the dough to rest in a cool place for 2 hours
• Roll out the dough, with a rolling pin if you have the know-how, or use the pasta machine, cut the tagliatelle with a knife or by using a proper cutter
• Arrange in a traditional nest shape and leave to dry
  

Note
If you do not have the right flour, the know-how, the right environment, do not make your own pasta!!! You’d better use an Italian industrial product, which is actually good and will give you good results and a consistent standard. Please do not pre-cook the pasta and do keep it always al dente!!! so many times we read on menus the very proud statement, “home made pasta” and than we are served mediocre, broken, overcooked and tasteless pasta, made with the wrong flour and dried in the wrong environment; generally the result of hard exercise that should have been avoided.