Let me give you one of the most classic of the Italian recipes: la pasta al ragu', or as it is better known, the Bolognaise sauce. This is one of the sauces that makes me proud of being Italian. Nothing beats a good pasta al ragu': it is comfort food, the one that every Italian mamma would make for her children.
Every time I make it I get flashbacks of memories of coming back from school and being dished up a good plate of delicious pasta al ragu'... what an incredible smell that was.. it is a deeply satisfying and enjoyable dish!
For this sauce I have used Conchiglie pasta. I like to use Conchiglie for this sauce as their particular shape holds the ragu' very well.
- Prep Time : 25 minutes
- Cook Time : 2 hrs 10 minutes
The base to make a ragu' is: onion, carrot and a stick of celery
Chop the vegetables finely
In a pan stir fry the vegetables for a few minutes with 2 tbsp of olive oil
Add the meat and seal it until brown in colour
Add the wine and the tomato sauce and cook for 2 hours on a gentle heat. Add salt and pepper after an hour and half of cooking.
Cook the pasta al dente and stir the sauce in. Sprinkle with grated Parmesan. Enjoy!