Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste

Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste - student project

Hi everyone!

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

  • Ingredients. We will check together the list of all the ingredients needed
  • Process. We will see together the entire step-by-step process to prepare the sauce from the very beginning, gathering all the ingredients, until the end, the plated dish ready to serve
  • Tips&Tricks. We will quickly cover some tips to cook pasta and serve it with the freshly-made sauce you have prepared. 

Ingredients

  • 500 g beef mince 
  • 200 g carrots 
  • 200 g celery 
  • 1 onion 
  • 30g butter 
  • 5 tbsp extra-virgin olive oil 
  • 100 ml red wine
  • 100 ml fresh milk
  • ½ tsp freshly grated nutmeg
  • 1 tsp salt 
  • 500 ml tomato purée

Process

Start with organizing and arrange all the ingredients on the table and weight the correct amount as indicated in the recipe

Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste - image 1 - student project

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. 

Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste - image 2 - student project

Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste - image 3 - student project

Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste - image 4 - student project

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.

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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.

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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. 

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Add the mince and cook stirring for 3-4 mins until the meat is browned all over.

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Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste - image 9 - student project

Add milk, wine, ground nutmeg, salt and tomato purée.

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Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste - image 12 - student project

Stir with a wooden spoon, Bring to the boil and reduce to a gentle simmer. 

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Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. Check the seasoning and stir.

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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.

Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste - image 15 - student project

Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste - image 16 - student project

PROJECT 

Prepare Bolognese sauce! 

ASSIGNMENT

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:

  • Invite your friends or family over well in advance
  • Buy fresh and preferably locally-produced ingredients according to the recipe
  • Read the recipe in this page 
  • Open a bottle of good red wine
  • Prepare all the ingredients in front of you before you start cooking
  • Follow the step-by-step recipe as described within this class to prepare the sauce
  • Choose and cook any pasta you like
  • Mix pasta and Bolognese sauce all together
  • Serve with loads of grated parmesan
  • Enjoy all together!

DELIVERABLE

  • Upload photos of each step 
  • Upload photos of your plated dish
  • Write one or two sentences to let me know how it went and what difficulties have you encountered along the way
  • Optional: post along your guests' comments as well if you wish

LINK TO THE VIDEO LESSON OUTLINE

Class Outline: Pasta alla Bolognese: fresh flavours and a simple recipe for authentic Italian taste

TO BE ADDED

  • My introduction video
  • A link to the final published class
Bibi Sasso
mediterraneandietwelivehealthy
Teacher