Tuesday, July 19, 2011

After Work Bolognese

Copyright 2011 Christine's Pantry. All rights reserved.

Bolognese sauce is a meat based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce, but many recipes have only a small amount of tomato concentrate.

The sauce dates back at least to the 15th century. Tomato was added after the discovery of the New World. The traditional recipe, registered in 1982 by the Bolognese delegation of Accademia Italiana Della Cucina, confines the ingredients to beef, pancetta, onions, tomato paste, meat broth, white wine, and milk or cream. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, white chicken, rabbit, or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the soffritto of small amounts of celery, carrot and onion. Prosciutto, mortadella, or porcini fresh mushrooms when in season may be added to the ragu to further enrich the sauce. Milk is frequently used in the early stages of cooking to render the meat flavours more delicate but cream is very rare in the everyday recipe and only a very little would be used. According to Marcella Hazan in "The Classic Italian Cookbook", the longer Ragu alla Bolognese cooks the better, a 5 or 6 hour simmer is not unusual.

The people of Bologna traditionally serve their famous ragu with freshly made tagliatelle (tagliatelle alla bolognese) and their traditionally green lasagne. It should be noted that the Italians do not pair Ragu alla Bolognese with the pasta shape spaghetti. Wider shaped pasta are thought to hold up to the heavy sauce better.

On Sunday, 17 January 2010, 450 chefs in Italian restaurants in 50 countries cooked bolognese to an authentic recipe in order to promote Tagliatelle al ragu alla bolognese. International newspapers did not always reference the Accademia Italiana della Cucina recipe and usually published stock photographs of Spaghetti alla Bolognese. In Italy, the pasta is stirred into the sauce to gather flavour rather than sat atop of the dish.
By http://en.wikipedia.org/wiki/Bolognese_sauce

After Work Bolognese
Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1 pound ground pork
1 tablespoon extra virgin olive oil
2 tablespoons garlic, minced
1 tablespoon oregano
1/4 teaspoon crushed red peppers
1/4 cup of chicken broth
2 (14.5 oz) cans Italian diced tomatoes
salt and pepper, to taste
1 cup uncooked elbow macaroni pasta
1 tablespoon basil
Grated Parmesan cheese, for garnish

Directions:
In a large skillet, heat olive oil over medium high heat. Add ground pork, breaking meat up as it cooks, cook until no longer pink. Add garlic, oregano and crushed red peppers. Stir. Cook about one minute. Pour chicken broth into skillet. Add diced tomatoes, salt and pepper. Stir. Bring to boil, then reduce heat to medium low heat, simmer for 15 to 20 minutes. Add basil. Stir. Cook pasta according to package directions. Once pasta has cooked, drain well. Add pasta to meat sauce. Stir well. Just before serving, garnish with Parmesan cheese. Enjoy!

Note: Add more chicken broth if mixture is too thick.

38 comments:

  1. This so reminds me of a recipe my grandmother used to make. Can't believe I didn't remember it until now! This looks yummy and easy to make after a long day!

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  2. You always give such interesting information with your posts. Thanks for sharing!

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  3. What a coincident that I cooked pasta bolognese too last night with almost the same ingredients except I made mince porkballs! Yum!

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  4. I love bolognese sauce, it is one of my favourite stand buys. Diane

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  5. I do it in a very similiar way, thank you for reminding I have not prepared it for so long!

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  6. Popping by before I head to bed. Always like to see what you've been doing. This looks good. I just learned to make bolognese this year. It is so good. Have a great week Christine. Sure I will be back soon. Lol! Kim

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  7. That was very informative
    Bolognese is one of my favorite sauces for pasta

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  8. Strange how totally Italian we think of tomatoes only to realize they come from the new world. I am such a fan of meat sauce

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  9. I love bolognese but I always feel like it takes too long to cook, this sounds perfect for me. Bookmarking now! Thanks Christine! :)

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  10. This is a nice, practical, after work choice Christine. Hearty and delicious.

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  11. I could definitely go for this after work today! :)

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  12. I've been to Bologna and sadly never made the connection between the city and Bolognese. I missed out on having an authentic batch. Darn it!

    Your version looks wonderful by the way :)

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  13. Can you believe I have never had elbow macaroni in anything but mac n cheese? It is nice to have another recipe on hand, especially with an italian twist. Thanks posting this hearty dish.

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  14. lovely sauce, thank you for the history. great post..

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  15. Sounds like a great weeknight dinner!

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  16. You are so unique with your history of every dish you post. Always love to read about it.
    The Bolognese sauce is such a great "staple dish" that we always have plenty of in the freezer for last minute "what's for dinner" use!

    BTW-I have an award waiting for you to claim, so please stop by when you get a chance!
    Congratulations, well deserved:DDD

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  17. Christine, Thanks for the recipe and for the ongoing history lessons. Great for me as I like history...and good food! Take Care, Big Daddy Dave

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  18. Spaghetti alla bolognese is a family favorite at our house. Thanks for sharing the origin of the recipe.

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  19. I always love reading all the food info with your dishes :)

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  20. What a coincidence! I have just defrost some pork mince and going to make one for dinner. It's an easy meal for weekdays.

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  21. EXCELLENT history! I was wondering if you were going to put in that the lasagna is green! Having lived in Italy - they take their traditions very seriously! To me it can be served with anything...it's just GOOD!

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  22. What a great relaxing dish to end a hectic long day!

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  23. Hi Jeannie, great minds think a like. :-)

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  24. Hi Kim Bee, have a great week too. :-)

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  25. Hi Elisabeth, thank you so much! I appreciate it very much.

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  26. Hi Veronica, great minds think a like. :-)

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  27. I love bolognese, but the recipe I use takes hours to make. This recipe looks like a perfect recipe to use during a busy work week. I can't wait to give it a try! :)

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  28. Oh how I wish that I would come home to this bowl!! YUM! I love bolognese. :)

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  29. My husband's favourite! This looks like a quick yet so delicious version!

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  30. Have never had, sounds wonderful I'll be right over for dinner.......andi thewednesdaybaker

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  31. Oh how I love Bolognese... The first time I had it I thought I'd died and gone to pasta heaven... This looks great Christine!

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  32. Ooooh so good, Christine! This looks mouthwatering yummy!

    xx,
    Tammy

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  33. I love bolognese but rarely have all day to prepare it. Thanks for the great idea!

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  34. I love this recipe. I make this a lot in the winter in the crock pot because it takes so long. Cannot wait to try this shortened version.

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  35. I'll try this recipe ah, this is new to me.

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  36. Wonderful after work recipe with a hearty taste as if it was cooked for hours. Lovely!

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  37. Congratssss! Happy for you!
    Enjoy Cooking!
    www.veroitaliano.blogspot.com

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