Bolognese sauce known in Italy as ragù alla bolognese or simply ragù, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese“. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Then topped with Parmesan cheese or any other cheese of your preference.
Bolognese sauce is a slowly cooked sauce. Ingredients include a characteristic sautéing of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato paste and peeled tomato, the dish is then gently simmered at length to produce a thick sauce. Rosemary and parsley are the two herbs that compliment the taste of the bolognese sauce.
I am going to bring the bolognese sauce to whole another level by adding my spicy mix. Which is a mixture of dried Guajillo pepper / chili pepper,dried onion, garlic, grains of paradise / cardamom, cinnamon, ginger, ground black pepper and salt. All of these ingredients will be roasted, let cool then grind. I will write a post on the spicy mix that I usually use to make my tasty dishes.
- 1 medium red onion diced
- 1 medium carrot diced
- 1 celery without string and diced
- 2 tablespoon my spicy mix ( chili flakes)
- 150 g( ⅔ cup ) minced beef
- 100 ml red wine
- 1 can of peeled tomato
- 500 ml( 2 1/4 cups) tomato sauce
- 2 tablespoon tomato paste
- 1 fresh garlic
- Olive oil
- Chopped parsley
- Using a food processor mince the onion, the carrot and the celery.
- In a big pot on low heat, cook the minced vegetables until they finish their water.
- Add the oil, cover the lead and cook till they are soft and transparent about 7-10 minutes. Stirring every now and then.
- Add my spicy mix or the chili flakes and cook for another 10 minutes. If it tends to burn add a little bit of hot water.
- Now add the minced beef( make sure that they don’t attack to each other and form a ball) cook for another 10 minutes – 15 minutes. Until it finishes its water.
- Flavor the beef with red wine and let the alcohol evaporate by putting the heat on high.
- Then lower the heat on minimum, add the peeled tomatoes, the tomato sauce and tomato paste. Stirring occasionally cook at least for an 45 minutes or until the tomato paste is reduced by half. If it is not dense enough keep it cooking for another 10-15 minutes
- Add the freshly minced garlic and cook for 2-3 minutes
- Season well with salt and pepper.
- Add rosemary, chopped parsley and ENJOY