Maccheroni col Pettine e Ragu` alla Bolognese

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Maccheroni col Pettine e Ragu` alla Bolognese


For 4 Person(s)

For the Ragu`:

  • 1 pound Garganelli pasta (Pasta al Pettine) - or Egg Noodles
  • 1/2 pound chopped meat (Beef - very lean)
  • 1/2 pound 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 tablespoons extra virgin olive oil
  • 5 ounces concentrated tomato paste
  • nutmeg
  • 2 dried cloves
  • grated Parmigiano Reggiano
  • 1 tablespoon salt
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  1. Saute` the onion in EV olive oil until it withers.
  2. Add the carrot and the celery and cook for a few minutes
  3. Add the chopped meat and the sausage, mix well and cook for an additional 5 minutes.
  4. Add salt, some nutmeg and the cloves.
  5. Stir well and add the tomato concentrate and 1/2 cup of water.
  6. 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).
  7. Pour the Ragu` over tha pasta which you have cooked "al dente"
  8. Sprinkle a generous dose of parmigiano before serving.


Thursday, 08 September 2016