Tagliatelle al Ragù alla Bolognese
In January this year, Mario Caramella, head of the Virtual Association of Italian Chefs (GVCI) and the head chef at the Bali Hyatt Hotel in Indonesia organised a worldwide event attempt to restore the integrity of the dish known to millions as spaghetti bolognese ("spag-bol"). More than 400 chefs in Italian restaurants all around the world cooked spaghetti bolognese with the authentic ingredients including pancetta, carrots, celery, onions, tomato paste and red wine.
This is the authentic recipe from the GVCI website.
- Cook the pasta in salted boiling water, strain when al dente, and place it in a hot pasta bowl or plate
- Bring the sauce to boil and if too thick add little water from the pasta
- Spoon the hot sauce over the steaming and fragrant tagliatelle and serve with the freshly grated cheese on the side
- Put a spoon and a fork so the guests can mix their own pasta and put the right amount of grated cheese. This is the real and better way to enjoy this dish. The alternative is to sauté the pasta and the sauce in the kitchen and then serve it.
- Do not decorate with basil leaves or chopped parsley, or even more gross with garlic bread on the side
Serving per person:
- 100 g dry, egg dough tagliatelle
- 200 g Bolognese ragù
- 20 g Grana Padano or Parmigiano Reggiano cheese freshly grated
- 600 g coarsely ground lean beef
- 400 g coarsely ground lean pork
- 200 g pancetta diced or chopped
- 100 g chopped onion
- 100 g carrot diced
- 100 g celery diced
- 1kg canned peeled tomatoes
- 300 ml dry white wine
- 500 ml fresh milk
- 3 bay leaves
- Black pepper and salt to taste
- Place the pancetta in a thick base large stainless steel saucepan (cm30x20) stir and cook over low flame until the fat is melted, add the onion and keep stirring until the onion is translucent
- Add the carrot and celery and the bay leaves and keep cooking until the vegetables start to soften and get some colour,
- Raise the flame to very high and add the ground meats, previously mixed and seasoned with salt and black pepper and mixed well, by hand ( wearing gloves!)
- Keep cooking and stirring with a wooden spoon until the meat is well done
- Pour in the white wine and keep cooking until the wine has evaporated
- Process briefly the peeled tomatoes in the food mill and add to the pot and continue cooking slowly over a low flame for at least 2 hours, if it becomes too dry add some beef stock
- Add some milk and some chicken stock, stir and leave to slow boiling at low flame
- Keep going with the milk and the stock for 60 minutes at low flame
- Season to taste and leave to rest
For the dough
- 1 kg pasta flour
- 8 whole fresh eggs
- Mix the flour and the eggs by hand or in the planetary mixing machine
- Cover and leave the dough to rest in a cool place for 2 hours
- Roll out the dough, with a rolling pin if you have the know-how, or use the pasta machine, cut the tagliatelle with a knife or by using a proper cutter
- Arrange in a traditional nest shape and leave to dry
These are Mario Caramella's footnotes.
The traditional pasta that goes with Bolognese sauce are the tagliatelle, serving spaghetti with Bolognese sauce is actually a sign of mediocrity in the understanding of Italian cuisine
If you do not have the right flour, the know-how, the right environment, do not make your own pasta!!! You’d better use an Italian industrial product, which is actually good and will give you good results and a consistent standard. Please do not pre-cook the pasta and do keep it always al dente!!! so many times we read on menus the very proud statement , “home made pasta” and than we are served mediocre, broken, overcooked and tasteless pasta, made with the wrong flour and dried in the wrong environment; generally the result of hard exercise that should have been avoided. Also, avoid those fresh, locally made, gourmet pasta products that are usually very average and made by incompetents!
- GVCI blog & recipes
- Italian chefs tell the world how to make correct bolognase (Telegraph)
- They don't make it right (Mail online)
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