Ragù alla Bolognese

What we call Bolognese sauce is a meat-based sauce originating from Bologna. Per Wikipedia, the sauce is “customarily used to dress ‘tagliatelle al ragù’ and to prepare ‘lasagne alla bolognese’. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine.” The traditional version of this sauce is slow cooked, requiring to “simmer slowly for about two hours,” from Accademia Italiana della Cucina (in Italian and authentication required), not including prep time. Many recipes start with an Italian soffritto - a base of finely chopped parsley and onion sauteed in lard - but I went with a mirepoix and added bell peppers instead. Of course, there is beef and usually some fatty pork (which I didn’t include this time.) White wine, milk and a small amount of tomato paste or tomatoes are added to incorporate everything together before the long simmer to produce a thick sauce.

I made this as part of my #stopfoodwaste New Year’s resolution. The sauce was actually in itself a by-product of another dish, Stir-Fried Celery with Meat Sauce, which only required a quarter pound of beef.

While the meat was defrosted for the celery dish and the remaining beef was used in this dish, the carrots, celery and tomatoes were saved from a crudité platter.

Ragù alla Bolognese, adapted from Blue Apron, serves 4.

Ingredients:

I couldn't resist and added capers. Also, I only
had whole wheat fettuccine in the house.

• 1 Tbps olive oil 
• ¾ lbs ground beef 
• 2-4 cloves garlic, minced, to taste 
• ½ cp carrot, diced 
• ½ cp celery, diced 
• ½ cp onion, diced 
• ½ cp bell pepper, diced 
• 4 cps grape or cherry tomatoes 
• Tagliatelle, or other broad, flat pasta shapes, such as pappardelle or fettuccine 
• 2 tsp dried basil 
• ¼ cp white wine 
• 1 Tbsp tomato paste 
• 2 Tbsps milk 
• 1 tsp lemon juice 
• Salt and pepper, to taste 
• ¼ cp grated parmigiano cheese 

Directions:

1. In a large pan, heat the olive oil on medium-high until hot. Add the ground beef; cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. 
2. Add the garlic, carrot, celery, onion and pepper; cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. 
3. Add the tomatoes; cover with a lid to steam, 5 minutes or so, or until the tomatoes are easily smashed with a spoon. Cook, stirring occasionally, 5 to 6 minutes, or incorporate thoroughly. 
4. Cook the pasta according to directions, until al dente, about 10 minutes or so. Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot. While waiting on the pasta, add half of the basil to the sauce and stir to incorporate. 
5. After the pasta is cooked and set aside; deglaze the pan with white wine and stir to incorporate into the sauce. 
6. Add the tomato paste, sauce and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)
7. Turn off the heat. Stir in the milk, lemon juice and remaining basil; season with salt and pepper to taste. 
8. Divide between 4 dishes and garnish with cheese.