Classic Bolognese

Love Bolognese whether it's made with Lamb, Pork, Beef or, my favorite, Wild Boar.

History:

The origins of the Bolognese ragù are related to those of the French ragout, a stew of ingredients reduced to small pieces, which became popular in the 18th century.[6]

The earliest documented recipe for a ragù served with pasta dates back to the end of the 18th century in Imola, near Bologna, from Alberto Alvisi, cook of the local Cardinal Barnaba Chiaramonti, later Pope Pius VII.[7]

In 1891, Pellegrino Artusi published a recipe for a ragù characterized as bolognese in his cookbook.[8] Artusi's recipe, which he called maccheroni alla bolognese, is thought to derive from the mid-19th century, when he spent considerable time in Bologna (maccheroni being a generic term for pasta, both dried and fresh[9]). The sauce called for predominantly lean veal filet along with pancetta, butter, onion, and carrot. The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth. No tomatoes were included. Artusi commented that the taste could be made even more pleasant by adding small pieces of dried mushroom, a few slices of truffle or chicken liver cooked with the meat and diced. As a final touch, he also suggested adding half a glass of cream to the sauce when it was completely done to make it taste even smoother. Artusi recommended serving this sauce with a medium size pasta ("horse teeth") made from durum wheat. The pasta was to be made fresh, cooked until it was al dente, and then flavored with the sauce and Parmesan cheese.

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)

1) 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, then add the carrots, celery, and garlic to the food processor. Pulse until finely chopped.

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

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

3) Add the wine and cook until it is almost evaporated, 1 to 2 minutes.

4) Add the broth, crushed tomatoes and oregano. Bring to a gentle boil, then reduce heat to low. Cover with the lid slightly ajar and simmer for 1 hour and 30 minutes.

If the sauce looks greasy, use a soup spoon to skim the fat off of the top. Remove the pan from the heat and cover to keep warm while you make the pasta.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Before straining, ladle out 1 cup of the pasta water into a bowl or measuring cup and set aside. Drain the pasta, then add to the sauce. Toss with tongs, adding the reserved pasta water little by little if the pasta seems dry. Taste and adjust seasoning with salt and pepper if necessary. Divide the pasta into serving bowls and sprinkle with fresh herbs, if using. Pass the grated Parmigiano Reggiano at the table.