One of the great things about owning a company and having a blog is that I write about whatever I want.
A few days ago, I posted a recipe for the best cranberry sauce I’ve ever had. We make it every year for Thanksgiving.
Today is another recipe post. I went to Italy a few weeks ago and spent some time in Bologna. I lived there years ago and still have friends there, so we got together. But mostly I went to eat the food, which is otherworldly.
Bologna is home to many of the foods we think of as typically Italian, e.g.: lasagna, ragù, tortellini, etc.
Out of them all, the best is ragù alla bolognese, which is that heavy meat sauce we all love on our pasta.
The true ragù alla bolognese is labor and time intensive. What follows is my every day version. Enjoy
1 medium carrot
1 stalk celery
1 or 2 medium onion(s) (I like 2)
½ pound ground beef
2 tablespoons olive oil
2 tablespoons butter
½ cup white wine (I like pinot grigio)
½ cup passata (more or less crush tomatoes)
1 tablespoon double concentrate tomato paste
½ cup vegetable stock (you can use chicken or beef stock if you want)
Basil to taste
12 oz. pasta (whichever kind you like)
Place medium to large pot over high heat, salt to taste, bring to boil.
Place medium sauce pan over medium-high heat. Add olive oil and butter.
Roughly chop celery, carrot, and onion(s), then place in a small food processor and process until only small pieces remain, maybe 10–15 seconds.
Sauté vegetables for five minutes, salting to taste.
Add ground beef and sauté for another five minutes.
Add wine and let evaporate, about five minutes.
Add tomato pasta, stir in, and sauté for one minute.
Add passata and stock, stir in. Reduce temperature to medium and stir occasionally. Salt to taste. Add basil at the very end of the cooking process (I usually do it after I take the sauce off the heat).
Add pasta to water and cook for recommended time.
Drain pasta, combine, enjoy.
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