Bolognese Sauce

The history of Bolognese sauce, also known as ragù alla Bolognese, is deeply rooted in Italian culinary traditions. It originates from the city of Bologna in the Emilia-Romagna region of Northern Italy. The sauce has a rich and complex history that dates back several centuries. The earliest known recipe resembling Bolognese sauce can be found in a cookbook called "L'Apicio Moderno" written by Cesare Lancellotti in the late 18th century. However, the sauce likely existed in some form even before that time. It is believed that the recipe for ragù alla Bolognese has been passed down through generations in Bologna, evolving and refining over time.

Sauté
 1 tbsp butter
 1 tbsp olive oil
 350 g beef mince
 50 g bacon(diced)
 1 large carrot(diced)
 2 large celery sticks (diced)
 1 pt large onion(diced)
...spices
 1 pinch nutmeg
 1 pinch salt
 1 pinch black pepper
...liquids
 ⅔ cup milk or cream
 ⅔ cup white wine
 400 g caned tomatoes

Sauté
1

  • Dice carrot, onion, celery.
  • Lightly sear the bacon.
  • Sweat onions, then add carrot and celery for two minutes.
  • Add meat, pinch of salt, pepper and cook until no longer raw.

...add liquid
2

By cooking meat in milk we get rid of overly beefy flavors. Milk can be substituted by cream.
Nutmeg can be substituted by new spice to achieve more complex flavor.
If you are using whole tomatoes from can I recommend to blitz them to get a smooth sauce.

  • Lower to medium heat and add milk and nutmeg, stir until all cream is evaporated.
  • Afterwards add wine and cook till evaporated.
  • Incorporate can of tomatoes and bit of water just to rinse can.

Cooking
3

Stovetop method
Loosely covered, simmer for 2-3 hours.

Pressure cooking method
Pressure cook on 70kpa for 20 minutes with Auto Quick release.

Slow cooking method
Cook for 4-6 hours on HIGH or 6-8 on LOW.

Serving
4

  • To serve, spoon sauce over pasta, add parmesan cheese and mix.
  • Top up with additional sauce, cheese, add fresh celery for extra texture.