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Maccheroni col Pettine e Ragu` alla Bolognese
DescriptionWhen it comes to Ragu` you need to go to Emilia-Romagna to find the absolute best (Read the Full Story).
Ingredients At a glanceAll Recipes
Portate/Courses
Pasta Recipes
Carne/Meats
Regione/Region
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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