In this class, you will learn how to prepare the world-famous Bolognese sauce by following a traditional Italian recipe step-by-step and use the freshly made sauce with a pasta of your choice.
The Bolognese sauce (also called Ragú alla Bolognese) is a famous rich meat-based sauce typical of Bologna, in Emilia Romagna. There are several versions, depending of the meat used. Normally it is beef but can also be veal, pork or two types of meat mixed together, ex. beef and pork.
The perfect type of pasta to goes with Bolognese sauce are definitely fresh egg noodles,"tagliatelle", a masterpiece from Emilia-Romagna, a guaranteed success! If you cannot find them, no worries. This sauce is a perfect match for other dry-pasta shapes, such as pappardelle, fettuccine, spaghetti or large rigatoni.
When serving pasta with Bolognese sauce, bring also grated parmesan to the table, so that your guests can sprinkle it over!
So, now, TIME TO COOK TOGETHER!
What will you learn
Start with organizing and arrange all the ingredients on the table and weight the correct amount as indicated in the recipe
We will first prepare the "soffritto", a mixture of finely chopped vegetables that are gently sauteed together to provide a flavor base for other ingredients to build upon. Peel the celery to remove the thin strands that do often make it unpalatable and then peel the onion and carrots as well.
Once you have peeled the vegetables, cut them into big chunks and then use a food processor to finely chop them. This will be the easiest and quickest way to obtain a nicely chopped mix for our soffritto.
If you don't have a food processor, use a knife instead. You will most probably get coarsely chopped vegetables but this is also fine since this won't impact on the final dish in terms of both results and texture.
When using the knife, first cut the vegetables into thin slices lengthwise, and then chop across the width in even measurements to get small cubes approximately 1/2-inch squares. Ex. Knife Skills: A Mini Class to Chop Like a Chef @ Skillshare.
Put a large heavy-based saucepan on a medium heat and add extra-virgin olive oil and butter.
Reduce the heat and add the onion, carrot and celery and then fry for 10 mins, stirring often, until the veg has softened. It might be needed some extra olive oil at this point in case you see the veg too dry.
Add the mince and cook stirring for 3-4 mins until the meat is browned all over.
Add milk, wine, ground nutmeg, salt and tomato purée.
Stir with a wooden spoon, Bring to the boil and reduce to a gentle simmer.
Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. Check the seasoning and stir.
When the Bolognese is finished cook the pasta you have chosen for your recipe. Ex How to cook dry pasta - Academia Barilla
Drain the pasta and stir into the Bolognese sauce. Serve with grated Parmesan, if you like.
Prepare Bolognese sauce!
Your project consists in preparing the Bolognese sauce and use the freshly made meat sauce together with any pasta you like.
Let's start! In this order, you will have to:
LINK TO THE VIDEO LESSON OUTLINE
TO BE ADDED