Whole Wheat Sphagettini BologneseOff the top of my head this is probably the most common Ragu i think off when i think Italian, Bolognese is one sauce that has tons and tons of different contradicting opinions in terms of ingredients for cooking.
I have cooked it with red and white wine, without wine, with tomatoes, without tomatoes, the recipe im putting here today is my best one. Just delicious, absolutely delicious.
The most important thing to remember about this Ragu is that its all about the meat, not the tomatoes but the meat, this isnt a marinara sauce its a meat sauce, and like all Ragu the longer it cooks the sweeter it is, so make this way ahead of time.
Heres my Recipe for the best Bolognese you would ever taste, It took me a while to perfect this.
220g of Ground Beef/Lamb
150g of Pancetta, chopped ( you can use normal american bacon)
1 tbsp of Olive Oil
1 small Onions, chopped finely
1 garlic clove, minced
1 Carrot, chopped finely
1 Celery, chopped finely
1 cup of Whole Milk
1 cup of White Wine
2 tbsp of Tomato Paste
1/2 cup of Beef stock
6 Basil leaves
Chilli Pepper (optional, well because i really cant eat food that isnt spicy)
1/8 cup of Pecorino Romano Cheese
Saute Onion and Garlic in Olive oil over medium heat, when they are getting translucent, add in celery and Pancetta and carrot, until the Pancetta loses some of its at fat, and the vegetables are soft,
Add in the ground beef and stir till it starts browning up, scatter all chunks of meat stuck together, stir in the milk and continue stirring until the beef absorbs the milk, dilute the tomato paste with the beef stock and then add the wine and tomato paste mixture, leave to boil and reduce until the alcohol escapes, add shredded basil leaves, salt, seasoning, nutmeg and chili pepper.
Reduce Heat to low and leave to boil for about 2 hours.
Taste for seasoning and adjust accordingly, Stir in the cheese, and serve.
Bolognese can be served with most pastas, my favorite is spaghettini or Fettuccine, im not really a fan of spaghetti.
Dont forget to boil your pasta with a dash of Oil in the pot so they dont stick together :)