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Maccheroni col Pettine e Ragu` alla Bolognese
recipe image
Date Added: Friday, 03 July 2009
Description

When it comes to Ragu` you need to go to Emilia-Romagna to find the absolute best (Read the Full Story).

Ingredients
At a glance
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Portate/Courses
Primi Piatti/First Courses
Pasta Recipes
Carne/Meats
Regioni/Regions
Nonna Nives Bruschi
Serves
4
  • 1 Lb - Garganelli pasta (Pasta al Pettine) - or Egg Noodles
  • 1/2 Lb - Chopped meat (Beef - very lean)
  • 1/2 Lb - Fresh pork sausage, remove the skin (or pork chopped meat)
  • 1 Medium onion finely chopped
  • 1 Carrot finely chopped
  • 1 Stalk of celery finely chopped
  • 6 Tbs - EV olive oil
  • 5 Oz - Concentrated tomato paste
  • Nutmeg
  • 2 - Dried cloves
  • Parmigiano Reggiano
  • 1 Tsp - Salt

 

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Directions/Steps
  • Saute` the onion in EV olive oil until it withers.
  • Add the carrot and the celery and cook for a few minutes
  • Add the chopped meat and the sausage, mix well and cook for an additional 5 minutes.
  • Add salt, some nutmeg and the cloves.
  • Stir well and add the tomato concentrate and 1/2 cup of water.
  • Cook at very low heat for one hour. Stir from time to time. You want the Ragu` to reach a rather dry consistency (see photo below).

  • Pour the Ragu` over tha pasta which you have cooked "al dente"
  • Sprinkle a generous dose of parmigiano before serving.

 

Buon Appetito!

 

 

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