i doubled the recipe, but otherwise followed the instructions exactly (i used canned tomato paste). it is delicious, very meaty and full of flavor. don't over sauce the pasta, as it is a very rich sauce, escpecially for those who might be used to more tomatoey sauces. this supposedly makes 4 cups, but doubling the recipe resulted in over 12 cups of sauce.
Anna Nanni's Ragų alla Bolognese
"Everyone in this region makes ragų alla bolognese," says Anna Nanni, a cook at Trattoria Amerigo dal 1934, outside Bologna in the city of Savigno. "From ten women, you'll get ten different recipes, all of them traditional." Her ragų is brightly flavored and slightly tangy, owing to the addition of canned tomatoes.
Credit: André Baranowski
1⁄4 cup extra-virgin olive oil
2 tbsp. unsalted butter
1 rib celery, finely chopped
1⁄2 medium yellow onion, finely chopped
1⁄2 medium carrot, finely chopped
Kosher salt and freshly ground black pepper,
to taste
1 1⁄4 b. ground beef chuck
1⁄2 lb. ground pork shoulder
1 4-oz. piece pancetta, finely chopped
1⁄2 cup dry red wine
2 tbsp. Homemade Tomato Paste
Homemade Tagliatelle
1. Put the tomatoes and their juice into a blender; purée until smooth and set aside.
2. Heat the oil and butter in a large heavy-bottomed pot over medium heat. Add the celery, onions, and carrots, season with salt and pepper, and cook, stirring frequently, until soft and lightly browned, about 15 minutes. Reduce heat to low and cook, stirring occasionally, until very soft and caramelized, about 15 minutes more.
3. Add the beef and pork and cook, stirring and breaking up meat with a wooden spoon, until the meat begins to brown, about 10 minutes. Add the pancetta and continue cooking, stirring occasionally, until its fat has rendered, about 10 minutes more. Increase the heat to medium, add the wine, and simmer, stirring constantly, until evaporated, about 5 minutes. Add tomato paste and cook, stirring frequently, for 2 minutes. Add reserved tomato purée, reduce heat to low, and simmer, stirring occasionally, until sauce is very thick, about 3 hours.
4. Season ragù with salt and pepper. Toss with fresh tagliatelle or the pasta of your choice, or use in lasagne. Serve with grated parmigiano-reggiano.
MAKES 4 CUPS
Ratings & Reviews (12)
i followed the recipe and instructions to a t. it was wonderful! it was an extremely long process but well worth it!
I cook this regularly and the family loves it.
Followed the recipe, but accidently left the pot to simmer for 5 hours instead. The extra 2 hours added some extra browning to the sauce which added an additional dimension. It was delicious! Everyone wanted the recipe. Make sure the sauce is really thick. When I made it again 3 hours wasn't long enough to get the really deep flavor that comes with 4-5 hours of simmering. I used a 5qt enamel cast iron dutch oven.
Followed the recipe, but accidently left the pot to simmer for 5 hours instead. The extra 2 hours added some extra browning to the sauce which added an additional dimension. It was delicious! Everyone wanted the recipe. Make sure the sauce is really thick. When I made it again 3 hours wasn't long enough to get the really deep flavor that comes with 4-5 hours of simmering. I used a 5qt enamel cast iron dutch oven.
Followed the recipe, but accidently left the pot to simmer for 5 hours instead. The extra 2 hours added some extra browning to the sauce which added an additional dimension. It was delicious! Everyone wanted the recipe. Make sure the sauce is really thick. When I made it again 3 hours wasn't long enough to get the really deep flavor that comes with 4-5 hours of simmering. I used a 5qt enamel cast iron dutch oven.
Fantastic recipe! I double the quantities as well and freeze what I don't need--makes lasagne or a quick weeknight meal come together much faster.
Solid and delicious
We've made this recipe numerous times. It's fantastic every single time. I cannot recommend it enough. It's become a staple in our repertoire. It also makes quite a bit, so it's easy to make it for a crowd or for multiple meals. We also like to make it and take it to friends for easy freezer meals.
We've made this recipe numerous times. It's fantastic every single time. I cannot recommend it enough. It's become a staple in our repertoire. It also makes quite a bit, so it's easy to make it for a crowd or for multiple meals. We also like to make it and take it to friends for easy freezer meals.
I haven't cooked it yet but I would like to know if anyone made the accompanying tomato paste? I'd like to make it, but am leery of making a cup of it if I am only using 2 tablespoons. Please advise.
I went 6 hrs. VERY nice.
Anna Nanni's Ragų alla Bolognese
5
5
7
12
