So with Jamie Oliver butchering the paella and Chef Antonio Carluccio claiming that the British don’t know how to cook spaghetti bolognese. I thought that I’d try, what is claimed to be, the 1982 Chamber of Commerce of the city of Bologna approved and authentic recipe for ‘Ragu alla Bolognese‘
The main differences I found, were the use of pancetta, milk and served over tagliatelle.
In an ode to #WorldPastaDay, here’s the recipe in full, tried and tested.
I will admit that I bought the fresh tagliatelle as I don’t have a pasta machine and I don’t actually ave anywhere to fix it in my kitchen!
- 300g ground beef
- 150g pancetta (this may not always be easy to find, took me 3 shops to find it)
- 1/2 a medium carrot
- 1/2 a celery stalk
- 1/4 white onion
- 1 can of tinned tomatoes
- 1 cup whole milk
- 1/2 cup white or red wine, dry
- Salt and pepper, to taste.
- Fresh tagliatelle (or make your own!)
- Grated parmesan cheese for topping
- Cut the pancetta into little cubes and melt in a saucepan
Dice the vegetables (carrot, celery, onion), and add to the pancetta and leave to stew slowly.
- Add the ground beef and stir constantly, until the beef is browned.
- Add the wine and the tomatoes and leave to simmer for around two hours, adding in the milk a little at a time and adjusting the salt and black pepper.
- Serve over fresh tagliatelle with parmesan cheese.
You’ll have enough to serve around 3-4 people, but you can freeze this and save for a cold, grey day when you want some comfort food.
My mother’s recipe would have lots of red wine and chopped mushrooms in the mixture. Both are great though!