Researching the historical significance of a given recipe/dish has always interested me. Recipes that have deep roots (i.e., made in a specific way with specific ingredients based upon what was available at the time in that region). Given the globalized society we live in today, we may take things for granted (guilty as charged). Ingredients that, once upon a time, were difficult to find are now commonplace at grocery stores (and seemingly anything you might wish for is available online). Not necessarily good or bad, though we can still appreciate the classics and respect their origins.
Consider the iconic Tagliatelle al Ragù alla Bolognese — the typical ragù of Bologna, Italy. Of course, there are many iterations of this classic ragù, though most have a few common denominators. I kept the ingredients traditional and let it simmer for a good 2+ hours.
As it simmers and thickens, the flavors meld with a resulting sauce that is rich and flavorful — and worth every ounce of your effort. Come to think of it, there’s minimal effort involved, just a long, slow simmer on this cold and snowy day in Philadelphia.
As you might have guessed, ragù alla Bolognese is traditionally served with tagliatelle, though is also used as a filling for lasagna (lasagna alla Bolognese).
The below photo doesn’t do this memorable ragù justice. You really need to try for yourself.
Tagliatelle al Ragù
Ingredients
- 14.5 ounce can tomatoes, pureed
- 2 cups (beef or chicken) stock
- 2 tbsp butter
- 2 tbsp olive oil
- 50 grams (about 2 ounces/1/3 cup) yellow onion, finely chopped
- 50 grams (about 2 ounces/1/3 cup) carrot peeled, finely chopped
- 50 grams (about 2 ounces/1/3 cup) celery, finely chopped
- 2 ounces pancetta or prosciutto, finely chopped
- 1 chicken liver, chopped (optional)
- 1 pound ground beef
- 1/2 cup dry white or red wine
- 2 cups full-fat milk, warmed
- Salt and black pepper
- Few gratings nutmeg
Instructions
- Combine tomatoes and stock in a saucepan over low heat.
- Heat butter and oil in high sided-pan or Dutch oven. Add onions and saute until soft and translucent with a sweet aroma, about 5 minutes. Add the celery and saute 1 minute. Add the carrots and saute another minute.
- Add pancetta and saute 1 minute.
- If using chicken liver, move the vegetables to the side of the pan and add the chicken liver, flatten and stir into it completely changes color and cooked through. Mix back in with the vegetables.
- Turn heat to high. Add 1/3 of ground beef, flatten and stir continuously, until any liquid has evaporated. Add another 1/3 of ground beef and repeat. Lastly, repeat with the remaining 1/3 of ground beef.
- Drizzle 1/4 cup wine around the edges of the pan. Then repeat with the second 1/4 cup and cook until the alcohol smell dissipates and smells sweet.
- Add the milk slowly, in 2 to 3 doses, stirring to incorporate. Season with salt and pepper and a few gratings of nutmeg.
- Add tomatoes and broth and simmer for at least 2 hours, stirring often.