It was delicious... believe me it looked good too, sorry I forgot the before shot!
Here is the magic formula kindly shared with me by Chef Marino d'Antonio at Sureno, Opposite House, Beijing.
For 3kg of Ragu sauce:
600g ground lean minced beef 400g coarsely ground lean pork
200g pancetta diced or chopped 100g chopped onion
100g carrot diced 100g celery diced
1kg peeled tomato (canned) 300ml dry white wine
500ml fresh milk 3 bay leaves
black pepper and salt to taste
Method for Ragu sauce
- Place the pancetta in a large, thick bottomed stainless steel saucepan, stir and cook over a low flame until the fat is melted. Add the onion and keep stirring till the onion is translucent.
- Add the carrot, celery and bay leaves and keep cooking until the vegetables start to soften and get some colour.
- Turn the flame up high and add the ground meats (previously mixed and seasoned with salt and pepper and mixed well by hand).
- Keep cooking and stirring with wooden spoon until the meat is well done.
- Pour in the white wine and keep cooking until the wine has evaporated.
- Briefly process the tomatoes in a blender and add to the pot. Continue cooking slowly over a low flame for at least 2 hours. If it becomes dry add some beef stock.
- Add some milk and chicken stock, stir, reduce heat and leave to simmer.
- Continue adding the milk and stock over the next 60 minutes while simmering.
- Season to taste and leave to rest.
- Traditionally the ragu sauce should be served with tagliatelle - not spaghetti.
Method for Tagliatelle/Canelloni
For the dough:
1kg pasta flour
8 whole fresh eggs
- Mix the flour and the eggs by hand or in a food processor
- Cover and leave the dough to rest in a cool place for 2 hours.
- Roll out the dough with a pasta machine.
(If making tagliatelle arrange in the traditional nest shape and leave to dry.)
Making the Canelloni:
1 egg yolk
Parmigano cheese 50g
Mix all the ingredients together in a bowl.
Milk 1 litre
50g parmigano cheese
- Boil the milk.
- In another pot, cook the butter with the flour for 5 minutes. Pour the milk on top of the butter and add the parmigano. Stir well together
- Dough: Roll into sheets with pasta machine and cut into 14 squares each 10cm x 10cm. Roll one canelloni and stuff with Bolognese sauce and the other with the cheese stuffing. Repeat for each serving.
- Place the 2 rolls in an ovenproof dish and cover with besciamelle sauce. Cook for 10 minutes at 200C.
Now you have it - the genuine mouth watering recipe for real Bolognese sauce.
This recipe is promoted as part of the 2010 International Day of Italian Cuisines and aims to try ensure that Italian cuisine around the world is cooked according to certain basic principles. I have never added milk to make a Bolognese sauce - but from now on I know this is the way to go. No more spaghetti either - has to be tagliatelle with the bolognese if we are going to do it way it is meant. To learn more and find other great recipes click here.
Hope you have enjoyed the recipe slot this Sunday. Do leave me a comment if you have any suggestions or feedback.
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