Ragù Bolognese

Prep time: 10 min
Cook time: 2 hours 50 min
Total time: 3 hours
Yield: 6/8 servings

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 3.5 oz Shallots
  • 3.5 oz Celery
  • 3.5 oz Carrots
  • 10 oz Tomato Puree
  • 1/2 Bottle Red Wine
  • 1 Spoon Olive Oil
  • Salt
This is one of the most famous Italian Sauces. It takes a while to make because it has to cook slowly, but homemade Ragù is simply delicious. I usually make a lot of it and freeze the rest in many one-serving portions.
  1. Prepare all your ingredients, then start by mincing all the vegetables. I use the food processor.
  2. Brown the vegetables in a frying pan adding the olive oil and a pinch of salt.
  3. Add all the meat and salt it. Break the meat down with a wooden spoon until it is well mixed with the vegetables (third picture). Cook on a slow fire until the meat no longer appears pink.
  4. When the meat is cooked and it has absorbed most of its fat, sprinkle it with the red wine. Let it cook until most of the liquids are absorbed.
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  5. Add the tomato puree, mix it in well, and let the sauce cook for at least another half a hour.
  6. Your homemade Ragù is ready. The traditional pasta pairing is with tagliatelle or fettuccine. Another popular one is spaghetti of course.
  7. You can also use Ragù to make a crostini or  bruschetta appetizer. Toast or grill the bread on both sides, add the Ragù on top and  serve immediately.
  8. I also love to serve Ragù on top of Italian Polenta, finer corn grits, trust me it is exquisite. (Final picture.)
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Ragù Bolognese by Camilla Isley September-20-2015

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Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Difficulty: Easy

  • 3 oz Pancetta
  • 1 cup Tomato Puree
  • 3.5 oz Pecorino Cheese
  • 6 oz Long Pasta
  • 1 Hot Pepper
This is another regional recipe from Rome, Italy. You can make it spicy adding one hot pepper, or mild leaving the pepper out. The original recipe is made with Guanciale-the cheek of the pork-but since it’s not so easy to procure I’ve substituted it with Pancetta (bacon).
  1. Prepare all your ingredients and set a pot of water to boil for the pasta. You can prepare the sauce in the time it takes for the water to boil and the pasta to cook. The original recipe is made with a pasta called Bucatini (thick hollow spaghetti). Since they’re not so common, any kind of long pasta will do. I’m using Linguine.
  2. Slice the pancetta in small strips and put it in a frying pan to cook. It is not necessary to add oil or butter.Cook the bacon until the fat has become transparent. If you prefer it crispier leave it a bit longer. However, it has to remain soft.
  3. At this point I do the unthinkable and dry the bacon of its fat in a colander over the sink. But you can skip this step in favor of deliciousness.
  4. Slice the hot pepper in tiny pieces and add it to the bacon. Skip if you don’t like spicy food.
  5. Add the tomato puree, a pinch of salt, and mix. Again, the original recipe would be with fresh tomatoes, but since I’m still a bit of a kid cooked tomatoes with seeds and skin gross me out and I prefer the creamy puree. Lower the fire to a minimum until the pasta is cooked.
  6. Dry the pasta and toss it in the pan. Mix while adding about half of the cheese.
  7. Plate and sprinkle the remaining of the cheese on each plate.
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 Amatriciana by Camilla Isley May-12-2015
Regional Pasta Recipe from Rome, Italy