Pasta Bolognese
8 servings
45 minutes
Bolognese pasta is an iconic Italian dish rooted in the Emilia-Romagna region, specifically Bologna. Its soul is a thick, rich meat sauce that simmers to achieve a perfect balance of flavors. Pork fat adds depth, vegetables contribute sweetness, and dry red wine highlights the noble notes of the meat. Tomato puree provides a gentle acidity and unites the components. It is served with tagliatelle, which perfectly holds the sauce. Bolognese embodies the coziness of home cooking, sparkling passion of Italy, and a gastronomic journey into rich flavors.
1
Heat pork fat in a thick-bottomed pan over medium heat. Chop the onion, carrot, and celery. Place them in the pan and cook until the vegetables are soft.
- Rendered pork lard: 4 tablespoons
- Onion: 3 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
2
Add heat, add minced meat and cook, stirring, for about 8 minutes. Then pour in the wine and continue cooking until the wine evaporates. Add tomato puree, 1 1/2 cups of water, and bring to a boil over high heat. Reduce the heat, cover, and simmer until the sauce thickens.
- Ground beef: 1 kg
- Red dry wine: 1 glass
- Tomato puree: 1 glass
- Salt: to taste
- Ground black pepper: to taste
3
Boil the pasta according to the package instructions. Serve the cooked pasta on plates, add sauce, and serve hot. Enjoy your meal!
- Tagliatelle pasta: to taste