Love Bolognese: A Delicious Journey Through History and Recipe

The Rich History of Bolognese Sauce

Love Bolognese whether it's made with lamb, pork, beef, or, my favorite, wild boar. This beloved sauce has a fascinating history that dates back centuries. The origins of the Bolognese ragù are closely related to the French ragout, a stew of finely chopped ingredients that gained popularity in the 18th century.

The earliest documented recipe for a ragù served with pasta can be traced back to the late 18th century in Imola, near Bologna. This recipe was created by Alberto Alvisi, who was the cook for Cardinal Barnaba Chiaramonti, later known as Pope Pius VII.

In 1891, Pellegrino Artusi published a recipe for a ragù that he characterized as Bolognese in his famous cookbook. Artusi's version, called maccheroni alla Bolognese, is believed to have originated in the mid-19th century when he spent considerable time in Bologna. The term "maccheroni" refers to a generic type of pasta, both dried and fresh.

Artusi's sauce primarily called for lean veal filet, along with pancetta, butter, onion, and carrot. The ingredients were finely minced and cooked with butter until browned. Interestingly, no tomatoes were included in his original recipe. Artusi suggested enhancing the flavor by adding small pieces of dried mushroom, truffle slices, or chicken liver. To create a smoother taste, he recommended adding half a glass of cream at the end. He advised serving this sauce with medium-sized pasta made from durum wheat, cooked al dente, and flavored with the sauce and Parmesan cheese.

A Classic Bolognese Recipe

Ingredients

• 2 medium yellow onions, peeled and chopped into 1-inch chunks

• 2 carrots, peeled and chopped into 1-inch chunks

• 2 celery stalks, cut into 1-inch chunks

• 3 cloves garlic, very roughly chopped

• 2 tablespoons extra-virgin olive oil

• 1⅓ pounds ground beef (85% lean)

• 4 ounces pancetta, finely diced

• 1 teaspoon salt (plus more for pasta water)

• ½ teaspoon freshly ground black pepper

• ½ cup dry red wine

• 2 cups beef broth

• 1 (14-oz) can crushed tomatoes (about 1¾ cups)

• ½ teaspoon dried oregano

• 1 pound pasta, for serving

• Handful chopped fresh basil or parsley, for serving (optional)

• Freshly grated Parmigiano-Reggiano, for serving (optional)

  
  

Cooking Instructions

1. Prepare the Vegetables

   Place the onions in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped but not puréed. Transfer the onions to a separate bowl. Next, add the carrots, celery, and garlic to the food processor. Pulse until finely chopped.

   
   

2. Sauté the Vegetables

   Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the finely chopped onions and vegetable mixture. Cook, stirring frequently, until soft, about 8 to 10 minutes. Lower the heat if the vegetables start to brown.

   
   

3. Cook the Meats

   Add the ground beef, pancetta, salt, and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon until it is no longer pink, about 5 to 10 minutes.

   
   

4. Add the Wine

   Pour in the dry red wine and cook until it is almost evaporated, about 1 to 2 minutes.

   
   

5. Simmer the Sauce

   Add the beef broth, crushed tomatoes, and oregano. Bring to a gentle boil, then reduce the heat to low. Cover with the lid slightly ajar and let it simmer for 1 hour and 30 minutes. If the sauce appears greasy, use a soup spoon to skim the fat off the top. Remove the pan from the heat and cover to keep warm while you prepare the pasta.

   
   

6. Cook the Pasta

   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Before draining, ladle out 1 cup of the pasta water into a bowl or measuring cup and set aside. Drain the pasta, then add it to the sauce. Toss with tongs, adding the reserved pasta water gradually if the pasta seems dry. Taste and adjust seasoning with salt and pepper if necessary.

   
   

7. Serve

   Divide the pasta into serving bowls. Sprinkle with fresh herbs, if desired. Pass the grated Parmigiano-Reggiano at the table for an extra touch of flavor.

   
   

Conclusion

Bolognese sauce is not just a meal; it's a culinary tradition that has evolved over time. Whether you prefer it with lamb, pork, beef, or wild boar, this dish brings warmth and comfort to any table. Enjoy your homemade Bolognese with family and friends, and savor the rich flavors that have stood the test of time.