Bolognese Sauce - Authentically from Northern Italy!
There are many versions of Bolognese sauce available. Most of them are variations of meat/tomato sauce recipes. They come no where close to being the real thing. A real Bolognese should not be tomatoey or red! It is brown in color. My Nonna and Aunt in Italy made the real thing! The best Bolognese sauce! I loved it so much, I remember how she took great care in showing me how to make it. I was only twelve years old at the time, but I never forgot the ingredients. It was the measurements I gradually forgot over the years. So I've played and played with the recipe and I think I've managed to finally get it right. Here is my version! Enjoy!
1 1/2 cups diced Onion 3/4 cup diced Celery 2 1/2 lb Ground Beef or Veal or a mixture of both 3/4 cup Dry White Wine 1 1/2 cups Beef Stock 2 tbsp chopped Parsley Parmigiano-Reggiano 3/4 cup diced Carrot 3 tbsp Tomato Paste 1 1/2 tbsp minced Garlic 1 cup milk 1 lb Pasta (cooked to al dente) Olive Oil
ButterSalt & Pepper
Heat the olive oil and butter on medium until the butter is melted and blended.
Stir in the chopped celery, carrot, onion, salt and pepper. Cook until all the vegetables are nice and carmelized. Raise the temperature on the burner and then add all the meat,
Let it brown, approximately 5 to 10 minutes.
Add the tomato paste and stir and blend it in. Let it cook for a few more minutes.
Add garlic with wine and cook to reduce for several minutes. Add the beef stock and turn heat down to low. Cook, partly covered, and let the liquid evaporate. That's when to add the milk and let it simmer for 30 to 40 minutes or so. Add a touch more milk as the sauce reduces. Stir in parsley. Season with sea salt and pepper before serving. It is traditionally served on tagliatelli pasta or penne - a hearty pasta that can bear the weight of the sauce.
Garnish with the real parmiggiano/reggiano cheese and serve.