Getting back into the Italian swing of things, I've been starting to cook like I did back in Italy. Slowly but surely, the recipes are coming back to me, and I'm trying to make everything (food-wise) just like I had back in Italy. This last weekend I made the traditional Bolognese ragu for the family.
While you're supposed to eat with tagliatelle, I cheated and just used pasta on hand (bad non-italian)
Buon appetito!
Ingredients:
150 g of onions (half an onion)
70 g of carrots (one full carrot)
50 g of celery (one full stalk of celery)
50 g of lard (I used olive oil- enough to cover the bottom of the pot and it worked beautifully.)
600 g of beef (1-2 packages)
1 or 2 glasses of red wine (2 in the sauce and 3 for me! the more the merrier)
1 bottle of tomato puree or tomato paste
salt as needed
pepper as needed
Mince all the vegetables and add to the lard (or olive oil) into a single mix. Brown the vegetables on a medium heat until they change their color ( a light hazel color) The rule for an authentice "Bolognese" sauce is "it must be prepared to the way it smells." Yep, no timers here- just your nose. The next step is ready when the you smell the carrot, the celery and the onions in one perfume.
Add in the meat to the vegetables and brown on a high heat. Once the meat is browned add in salt and pepper (to taste) and 1-2 glasses of red wine and keep stirring. Blend until you can't smell the wine and meat separately but together (it works) at that point add in one bottle of tomato puree, stir and let simmer for 2 hours- stirring occasionally.
I made this on a Sunday morning for lunch with the family. The house smelled...well, unbelievable and having the family around the table, wine flowing and spending that quality time with everyone...life couldn't have gotten much better.
No comments:
Post a Comment