The Bolognese or traditional meat ragu, is one of the most classic dishes of Italian culture. Its elaboration is typical of Bologna, capital of the Emilia Romagna region. This recipe is, without a doubt, the protagonist of Sunday at any Italian table.
To accompany the ragu, every Italian selects a quality pasta made from durum wheat semolina that has a rough surface to grip the bolognese sauce well. In Italy, it is usually prepared with tagliatelle. The Garofalo tagliatelle (n. 90-2) are undoubtedly the best alternative if you want your dish to look like it was made by an authentic Italian.
The ragu is a sauce that requires a long cooking to spend a few hours, so we recommend that you become an authentic Italian for a Sunday and make the ragu in larger quantities, then you can store it in the fridge or freezer for other purposes. occasions.
Ingredients for 4 people
• 400 g of Garofalo “tagliatelle” (n. 90-2) • 400 g of crushed tomato • 300 g of minced beef • 30 g of diced pancetta • ½ glass of dry white wine • 1 tablespoon chopped onion• 1 tablespoon chopped celery stalk• 1 tablespoon chopped carrot• extra virgin olive oil• 1 pinch of sugar• salt• 40 g parmigiano reggiano cheese
For this recipeIt is advisable to first prepare the sauce in a saucepan where the pasta will then be braised with it. Once this preparation is already advanced, you can cook the pasta in a pot with boiling salted water.
It is important to know that, to prepare a good pasta dish , a good coordination between the time of preparation of the sauce and the time of cooking of the pasta is essential. The sauce with which it will be seasoned will have to be ready at the moment of draining the pasta, since the latter will always have to be added hot and fresh from the water.
We recommend that you always start with the preparation of the sauceor the ingredients that will go with the pasta. At the same time, you can light the fire of the pot with the water in which the pasta will cook, once the water is boiling and knowing the minutes of cooking of the pasta, you can decide whether to add the pasta to the water or wait a few more minutes depending on how advanced you are in the preparation of the sauce.
Cooking the pasta
To cook the pasta, use a wide and tall pot, with 4 liters of water (1 liter every 100 g of pasta) and 30 grams of salt (7-8 g every 100 g of pasta) that are They will be added only when the water reaches a boil, just before the tagliatelle .
During the cooking of the pasta (which for the “tagliatelle” Garofalois 7 minutes) and while preparing the ingredients of the recipe, it is important to stir it from time to time with a wooden fork so that it does not stick. The cooked pasta , when it goes to the pan with the sauce, continues to cook, so if you want it “al dente”, it is advisable to drain it 1 minute before the minutes indicated on the package.
Preparation
In a saucepan with olive oil, sauté the onion over medium heat, when it has changed color and lost its acrid smell, add the celery, sauté and add the chopped carrot. When the latter has changed color, add the diced bacon and let it brown.
Turn up the heat and add the minced meatthat has to be browned at a high temperature so that it does not lose its juices. Once the meat is browned, add the wine and let it evaporate. Add the crushed tomato and a pinch of sugar to correct the acidity of the tomato, if necessary add a little water, once it reaches a boil, lower the heat to a minimum so that the sauce thickens little by little and keep thick, for at least 40-50 minutes, stirring from time to time so that it does not burn. As it thickens, season with salt and pepper.
Once the “ tagliatelle ” cooked in salted water have been drained, they are poured into the saucepan in which the bolognese sauce has been prepared, they are braised, the parmigiano reggiano is added and, if necessary, a little of the cooking water from the sauce. pasta.
Without a doubt, it is the sauce that best combines with tagliatelle . In Italy, the cooking of the sauce is a true ritual that can last several hours (from a minimum of two, up to eight hours), so that all the flavors are concentrated.
If you don’t have so much time, but you don’t want to give up the true flavor, we recommend the Garofalo Bolognese Sauce, which is the excellence of the Emilian tradition: selected meats and Italian ingredients without preservatives or artificial aromas.
If you want to cook the pasta so that you end up with delicious dishes like this one, go to the Garofalo recipe section, it will be hard for you to choose!
