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Add a photoBolognese sauce is often thought to be a tomato-based meat sauce, but a true bolognese actually has very little tomato. It is also served with tagliatelle noodles instead of spaghetti, or tucked in between the layers of the green lasagna Bologna is famous for. Tagliatelle are similar to fettuccine, and are used because a broader noodle is a preferable cradle for a thick or heavy sauce. The ingredients in the authentic bolognese have even been officially named by the Accademia Italiana della Cucina: beef, pancetta, onion, carrot, celery, tomato paste, red wine, and milk.
This is not to say there are no variations, even in Bologna. Italians often use chopped pork or veal in their famous ragu, and chicken and goose liver may be added on special occasions. The onion, carrot, and celery can be cooked in butter as well as olive oil, and enrichments such as prosciutto, mortadella, and fresh porcini mushrooms when they are in season are also popular.
Ingredientes
- 1/4 cup olive oil
- 4 ounces pancetta, finely chopped
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery rib, finely chopped
- 3 garlic cloves, minced
- 2 pounds regular ground beef
- 1 1/2 cups dry white wine
- 1 1/2 cups whole milk
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1/2 teaspoon pepper
Direcciones
- In a large skillet, heat oil over medium heat.
- Cook pancetta, onion, carrot, celery, and garlic until soft, about 10-15 minutes.
- Add ground beef and cook until no longer pink.
- Stir in wine, milk, and tomato paste.
- Add salt and pepper.
- Simmer uncovered for 1 hour, until most of the liquid is absorbed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 8 servings | |
| Calories 422 | |
| Calories from Fat 257 | 61% |
| Total Fat 28.67g | 36% |
| Saturated Fat 9.85g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 650mg | 27% |
| Potassium 581mg | 17% |
| Total Carbs 7.52g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.75g | 3% |
| Protein 24.8g | 40% |
