Bolognese sauce or "ragu" is one of the Italian flag foods. Although it is known that every region in Italy has its own version of pasta sauce - (in our case this is a city of Bologna, the birthplace of Bologna). This is essentially tomato-based sauce with ground meat (usually lamb) and red wine that is placed in a pot for a few hours on very low heat and left to cook - leave it overnight in the fridge.
The sauce I suggest that you, is slightly different to the original. It does not require 8 hours of cooking and wine (although whoever wants to - feel free to add) – Although slightly different, no less delicious. In addition, this recipe I use a can of soup. This is because (and here comes the scoop) in Italy there is not always fresh tomatoes, only a few times a year when the markets have fresh tomatoes, do they use them for the sauce. Otherwise they also used canned tomatoes. For those of you, who are lucky enough to have a few fresh tomatoes lying around, please feel free to use them!
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Ingredients
- 1 Pound Ground Meat
- 1 Onion
- Large Carrots
- 28 Ounces or 12 fresh tomatoes poached without shell Crushed Tomatoes
- 3.5 Ounces Tomato Paste
- Half a Cup Water or Dry Red Wine
- Tablespoon Sweet Paprika
- Teaspoon Cumin
- 1/2 Tablespoon Dry Basil
- Tablespoon Dry Oregano
- A Pinch Sugar
- As Needed Salt
- As Needed Ground Black Pepper
- 3 Tablespoons Olive Oil
Instructions
- Cut the carrots, chopped small (less than half a cm cube)
- Chop up the onion
- In a large pot (preferably cast iron with a thick bottom). Heat the olive oil.
- When the oil is boiling put the carrots and fry it until it is soft and the color becomes darker.
- Add the onion and fry until it becomes clear.
- Place the meat in as well and let it fry for 20 seconds without stirring.
- Then fry the meat whilst constantly stirring, until it changes color.
- At this point anyone interested in adding the wine (not water!) And mix very well - while scraping bottom of pan sediment.
- Add the tomatoes, spices and sugar and bring to a boil.
- Add the tomato paste and water (those who added wine, do not add water). Bring to a boil.
- Transfer to a low heat (broth should be slightly bubbling) and cook for 50 minutes, uncovered. Don’t forget to mix every few minutes!
- After 20 minutes of cooking to taste and make any spice corrections if needed.
- At the end of the 50 minutes, it should be a thick stew, if it is still liquidy, you may continue to cook it on a low flame for another 10-15 minutes.
- Serve with Spaghetti – I recommend serving it with pappardelle or penne.
- Bon Appetit!