Lisa Rolleri, The Domestic Diva, recipe as prepared at the Oak + Almond Cooking Class on January 31, 2015
BOLOGNESE SAUCE (RAGU)
(Serves a small Italian Family of 6-8)
Bologna is the gastronomical capital of Italy. (Principia Gastronomica)
It is an ancient city without museums, canals or even great tourist attractions.
It is a city of great food and I was fortunate enough, to study in this great city,
learning to make Bolognese from the beautiful Marcella Hazan, the Julia Child of Italy, I have been blessed with many of her secrets for making this sauce outstanding. I hope you will agree!! Buon Appetito!!
4 Lg cloves Garlic, sliced thin
1 Medium white Onion, diced
2 Carrots, diced into small pieces
2 Ribs of Celery, diced
¼ Cup Olive Oil
4 TBS Butter
1 Lb Ground Beef-Chuck
! Veal Shank (optional)
1 small can Tomato Paste
1 Cup good Red Wine, Italian of Course (Dolcetto or Chianti)
Salt and Pepper to taste
Fresh or Dried Oregano and Basil, to Taste (approximately Tsp of each, if dry)
2 Tins of San Marzano Whole, Pealed Tomatoes
½ Cup Grated Pecorino Romano or Parmesan Cheese
½ Cup Heavy Cream
Add the carrots and celery and cook until just starting to soften.
Add ground beef and veal shank and cook until browned.
Stir in tomato paste, herbs, salt and pepper.
Add wine and let it cook together for a few minutes.
Pour off the liquid in the tin of tomatoes into the sauce, using your hands, crush the tomatoes in the can and add to the sauce.
Let the sauce cook for 3 hours, uncovered, on medium, low heat, stirring occasionally.
While the pasta is cooking, add the heavy cream and the cheese, heat till warmed.
Best served over wider pasta such as, Tagliatelle or Fettuccini (#9 Spaghetti is fine, too)