B is for Bolognese
This is the updated recipe for Bolognese Sauce, submitted by the City of Bologna to the Italian Culinary Academy in 2023.
There ARE some tolerated variations in addition to the most classic recipe that I chose here, so just look up “Accademia Italiana Della Cucina Bolognese” to find the complete list of acceptable variations.
THE RECIPE:
Extra Virgin Olive Oil
150g Pancetta (Sliced)
60g Onion (Finely Diced)
60g Carrot (Finely Diced)
60g Celery (Finely Diced)
400g Ground Beef
120g (1 Glass) White (or Red) Wine
8g Tomato Paste
200g Tomato Puree
240g Vegetable Broth
120g Whole Milk
Salt and Pepper (To taste)
-Melt the Pancetta in a Heavy Non-stick 10in (24-26cm) enamelled cast iron pan.
-Finely chop by hand (no food processors allowed) the onions, carrots, and celery, then let those sweat in the pot on low until soft but not browned.
-Continue stirring with a Wooden Spoon and then add ground beef (a bolognese can have ground pork as well, but it must be at least 51% beef)
-Once browned, pour in wine to deglaze (scrape clean) the pan and cook till completely evaporated
-Add tomato paste and puree and vegetable stock (water can replace the stock, but I find that if you start the stock with the vegetable scraps from you finely diced veggies, it makes a pretty decent stock in the time it takes to cook the meat and veggies anyway)
-Simmer with the lid on for 2 hours, adding the milk halfway through
-Only after fully reduced to a thick meat sauce, add salt and pepper to taste
Enjoy with fresh tagliatelle, or in a tasty lasagna, or however you like your bolognese
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