Harry Sason
Photo: Courtesy
Bolognese is one of the most deeply rooted customs of the enormous and rich Italian cuisine: it is a stew -or ragout- of meat that is used as a sauce for pasta. And, likewise, there are many traditions related to its preparation, so I do not think it is possible to speak of a single and definitive formula. To begin with, it can be prepared either in the form of a ragù, which requires hours and hours and hours of cooking, or also in the quick way, which is how I present it this week. I can’t say which of these alternatives I prefer, because I like both and I make them both: the ragù concentrates the flavors and you feel the preparation, the caramelization, while the other way is a stir-fry and is finished very quickly, with different results, but just as rich. In addition, it can be beef, pork or lamb -or a mixture-, and this meat can be browned or not. There are even traditions in which a splash of milk is added to enrich the sauce at the end. In any case, we may agree that there are four essential ingredients -besides meat, of course-: tomato -which can be fresh or canned- red or white wine, olive oil and good garlic.
INGREDIENTS (for two people)
3/4 pound pappardelle or fetuccini
300 grams of ground beef or pork (or mix)
2 minced garlic cloves
2 tablespoons chopped big onion
2 tablespoons finely chopped red bell pepper
2 ripe chonto tomatoes, peeled and blended
1/2 tablespoon dried oregano
1 splash of white or red wine
2 tablespoons of olive oil
salt and black pepper
PREPARATION
Cook the pasta in a pot with water and salt, until al dente. Then remove from the water and save half a cup of the cooking water. Separately, in a frying pan with the olive oil, sauté the onion and garlic, and when they are transparent, add the paprika. Saute a little more and add the meat and oregano. Season with salt and pepper, and continue to sauté. Add the tomato and wine, and cook for 10 minutes. Rectify the point of salt and mix with the pasta and the reserved cooking water. Serve with good grated Parmesan on top.
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Collected by Cookingtom
Original Article
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!