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Ragù Bolognese: The Official Recipe

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February 11, 2022

I’m a little more than halfway through a week’s visit to Bologna.  Bologna is referred to as la dotta, la grassa, la rossa: the learned, the fat, the red.

“The learned” relates to Bologna as the seat of the oldest university in the western world and the top-rated university in Italy.  It has a highly educated population.

“The red” refers to the color of the terra cotta tiles on many of the roofs.

“The fat” is well earned based on the food.  This is the land of mortadella, ragù Bolognese, tagliatelle, tortellini, lasagna al forno (aka lasagna Bolognese), prosciutto, parmigiano reggiano, and balsamic vinegar of Modena among other traditional, and dare I say, famous foods.

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Let’s not forget gelato.  While I don’t think Bologna can claim title to the originator of gelato, they have perfected a style made with eggs that is consummately smooth.  A gelateria is often referred to as a cremeria in Bologna.

Tagliatelle al Ragu at at Osteria dell’Orsa in Bologna.

My main goal being here is to eat.  I want to taste some of the iconic foods of the region in the cathedral to food that is Bologna.  To that end, I’ve had dishes with ragù Bolognese three times in the last three days.  Though there were slight differences, the preparations tasted amazingly similar.  That got me to thinking about consistency.

I know that there’s an official recipe for Pesto alla Genovese which I reference in my post on pesto.  That got me to thinking about other official recipes.  After some internet sleuthing, I discovered that there’s an Italian Academy that, after substantial research, codifies and registers what it considers to be the official recipes for traditional dishes.  (Of course there is!  This is Italy.  Food is paramount.) Access to these recipes is quite limited.  (Of course it is!  This is Italy.  Food is rigorously protected.)

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My primary culinary interest is traditional recipes.  Discovering the existence of this academy has been a revelation for me.  So much so that I decided to occasionally post their recipes, translated into English with notes on ingredients and techniques as appropriate to enable my readers to recreate the taste of the original.

So much of what passes for Italian food in the States is far from the original.

Lasagna al Forno (aka Lasagna Bolognese) at Trattoria Anna Maria in Bologna.

I’ll be quick to add that credible variations on these official recipes exist but the very existence of the official ones sets a standard of comparison.  Several years ago, I posted a recipe for Ragù Bolognese.  You will see the similarity.  The main differences in my version are a greater proportion of tomatoes and the absence of dairy.  It is a very good ragù, and one that I continue to make on a regular basis.  But today, I’m giving you the official recipe.

Enjoy!

(Photo: Erikatrioschi, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons)

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 Ragù Bolognese: The Official Recipe
Butchering in Italy produces different cuts from butchering in the United States. I’ve noted some US cuts of beef that would be appropriate based on the recommended Italian cuts. For those of you who want to try your hand at this, the original cuts of meat listed are cartella, panica, fesone di spalla, and fusillo. Broth in Italy is light. It is not an intensely flavored stock as might be common in much of French cooking.
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Course Pasta, Noodles, and Sauces
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 1/2 hours
Servings
people
Ingredients
Course Pasta, Noodles, and Sauces
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 1/2 hours
Servings
people
Ingredients
Votes: 2
Rating: 5
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Instructions
  1. Sauté the pancetta in a heavy-bottomed pot, approximately 7-8 inches in diameter (20 cm). Render as much fat as possible without browning the pancetta. A little gold color is fine.
  2. Add the olive oil or butter along with the carrot, celery, and onion. Sauté gently until softened, without browning, approximately 10 minutes.
  3. Add the beef and mix well. Sauté until it sizzles (that is, until all liquid has evaporated and the beef begins to cook in the fat).
  4. Add the wine and cook gently until it completely evaporates.
  5. Add the tomato puree. Season with salt and pepper. Cover and simmer for two hours, adding broth as needed when the ragù becomes too thick.
  6. During the last few minutes add the milk. This will counteract the acidity of the tomatoes.
  7. Taste and adjust the seasoning.
  8. If the ragù is going to be used for dried pasta (instead of fresh pasta or lasagna), it is customary to add the cream, otherwise not.
Recipe Notes

Copyright © 2022 by Villa Sentieri, LLC.  All rights reserved.

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Recipes

Brasato al Barolo (Beef Braised in Red Wine)

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January 21, 2021

Pre-pandemic my husband randomly chose a region of Italy.  Most of our meals for the month were traditional foods of that region.

In response to the pandemic, I reduced my marketing, with rare exception, to one supermarket trip once a week.  Obtaining the ingredients to create very specific regional Italian cuisine became difficult with such a shopping regimen.  Meal planning, though still Italian, reverted to dishes for which I could obtain the necessary ingredients at the supermarket supplemented by deliveries from Amazon.

Home-cured pancetta diced and ready to be cooked. Good quality pancetta can be purchased. Be sure to have it sliced thickly.

Amazon is my source for Italian flour, several types of which I use for making pasta, bread, pizza and cake.  Carnaroli rice can be difficult to obtain under the best of circumstances but is available on Amazon.  Some of the ingredients for gelato are impossible to find in retail shops making Amazon the go-to source.

Other items, like specific types of cheeses or cured meats or olives, can only reasonably come from local retail markets.  The same is true for produce and an array of other ingredients.  One marketing trip a week to a general supermarket made it impossible to gather many of the required ingredients so the one-region-a-month-cooking-and-eating regimen fell victim to the pandemic, at least temporarily.

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I made food from Piemonte (Piedmont) while our region-a-month plan was still active.  Piemonte has cows, so beef and dairy figure prominently in the cuisine.  Piemonte is also home to Barolo, among other wonderful wines.

Piemontese food does not shy away from calories or flavor!

This dish makes use of two of the stars of Piemontese cuisine, beef and wine.  The most traditional recipes call for a whole filet.  The wine is traditionally Barolo.

Fresh bay leaves have tremendously more aroma than dried ones.

There was a time when Barolo was affordable.  It is no longer a budget-friendly wine and certainly not one that I would use to braise beef in, even if it’s filet.  If you’re interested in how Barolo became so well-known, watch the movie Barolo Boys.

It’s rare to find a modern recipe that simply specifies Barolo as the red wine.  Even when the traditional name of the dish, Brasato al Barolo, is used, the wine is rarely Barolo.  Calling this Brasato al Vino would be more accurate but that name doesn’t really convey the historic context of the dish.

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I’ve made this with filet that I dutifully larded with my home-cured pancetta.  While the taste was good, the texture of filet after braising was not good, even with the larding.

After that first attempt, I decided to use a cut more commonly used for long, slow, moist cooking even if it was not as high-brow as filet.  Once I made that decision, I started doing recipe research that stretched beyond my several very traditional multi-volume sets of Italian regional cuisine published in Italy in Italian.  I discovered that other (iconoclastic English-speaing) cooks had made the same shift to “lesser” cuts of meat.

I particularly like brisket that’s been braised though a nicely marbled chuck roast would work too.

Fresh sage leaves are better than dried when it comes to flavor.

The dish was a hit when made with brisket.  Truth be told, the family didn’t care to ever have it again when I made it with filet.  With the textural change from the brisket it’s become part of our standard menu rotation.

This is a perfect dish for winter.  It’s great for entertaining as it is actually better if made the day before and reheated just before serving.

Oh, and if you actually make it with Barolo, please invite me to dinner!

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 Brasato al Barolo (Beef Braised in Red Wine)
Since Barolo is so expensive, most contemporary recipes call for another full-bodied red wine. I have used Zinfandel as well as an Argentine wine that was 60% Merlot and 40% Syrah with great success. The meat can be served without refrigerating first but refrigeration makes it easier to get neat slices. If not refrigerating, pour the hot sauce on the sliced meat and serve immediately. If you don’t have a stash of garlic oil on hand, smash two cloves of garlic and sauté in the olive oil until golden then remove the garlic.
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Course Mains, Meats
Cuisine Italian
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 24 hours
Servings
people
Ingredients
Course Mains, Meats
Cuisine Italian
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 24 hours
Servings
people
Ingredients
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Instructions
  1. Combine beef with the onion, carrot, celery, garlic, and wine. Cover and refrigerate overnight.
  2. The next day, remove the beef and wipe dry.
  3. Strain the marinade. Reserve the solids and liquid separately.
  4. Dredge the beef in flour.
  5. Sauté pancetta in garlic oil over low heat until it renders its fat and browns. Remove pancetta and reserve.
  6. Brown the beef in the rendered fat. Remove the beef.
  7. Add the vegetables to the pan and sauté until softened and the onions are translucent.
  8. Add the tomato paste. Sauté the tomato paste briefly to darken and sweeten it.
  9. Add the reserved marinade to the pan along with the bay leaves, cloves, rosemary, sage leaves, cinnamon, juniper berries and peppercorns. Bring to a boil, scraping up any browned bits.
  10. Add the beef. Season with salt. Braise till tender, partially covered, approximately 3 hours.
  11. Remove the beef and refrigerate, tightly covered.
  12. Strain the braising liquid. Discard the solids and refrigerate the liquid.
  13. When the beef is cold, slice it against the grain and put in an ovenproof pan or casserole.
  14. Skim the chilled braising liquid.
  15. Heat the de-fatted braising liquid with the reserved fried pancetta.
  16. When the braising liquid comes to a boil, remove from heat and add the Marsala. Pour the liquid over the beef, cover the pan, and heat at 350°F for approximately 1 hour.
Recipe Notes

Copyright © 2021 by Villa Sentieri, LLC. All rights reserved.

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Recipes

Farfalle con Salsa di Piselli (Bowtie Pasta with Peas)

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April 13, 2017

I’ve been silent for a while.  It wasn’t planned or anticipated.  Life just got in the way.  Mostly it was good stuff, though.  For example…

My husband’s birthday…a momentous one that ends in a zero…held at Trio Restaurant in Palm Springs.

A wedding (complete with a photo shoot using vintage hats!)  Congratulations Suzanne and Bob!!

A visit to the Trinity Site on one of the two days per year that it is open to the public.

Cooking at Palm Desert Food and Wine Festival.  Yep!  I got to cook at the Palm Desert Food and Wine Festival!!

That was a hoot!

The main events of the food and wine festival are held in a series of large tents on the top of a parking garage in Palm Desert.  The festival starts off on Friday with a multi-course, wine-paired James Beard Luncheon prepared by celebrity chefs.  The festival continues on Saturday and Sunday with The Grand Tasting and Chef Demonstrations.  There are other related events, such as special dinners, in the area, too.

There are three tents devoted to chef demonstrations.  Each demonstration runs for about an hour.  One demonstration per hour in each of three tents for two days is a lot of demonstrations.

Local chefs bring their own ingredients for their demonstrations and also prepare samples of the finished dish for about 100 audience participants.  Mostly what the local chefs really bring is their restaurant kitchen staff to do the work.

Celebrity Chefs have a whole different deal.  They submit their recipes.  The ingredients get purchased.  The commercial kitchen, set up in a tent on top of the parking garage, preps all the ingredients for their demonstrations and also prepares between 75 and 175 portions of the dish to be distributed to the audience.

I got to prepare food for The Beekman Boys, Stuart O’Keeffe, Zac Young, and Aarti Sequeira, among others.  The Beekman Boys, Josh and Brent, were gracious enough to come into the kitchen and chat with me during their Facebook Live post!  The post is below.

https://www.facebook.com/FabulousBeekmanBoys/videos/10155167453464283/

 

So, while I wasn’t posting recipes, for which I apologize, I was further pursuing my cooking goals.

After being in Palm Desert, where it was definitely spring, and returning to Santa Fe where it was definitely winter, I felt the need for something spring-like.  This pasta, with a sauce of spring-like peas, was exactly the thing!  Unless you have absolutely glorious peas from a local farmers’ market, I suggest using frozen peas.  This is exactly what I did to create a taste of spring in the Santa Fe winter!

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 Farfalle con Salsa di Piselli (Bowtie Pasta with Peas)
If you have access to fresh peas from a farmers’ market please give them a try. If not, frozen peas work well. I’ve never had good luck with the “fresh” shelled peas in the supermarket. They always seem too starchy, and sometimes even musty tasting. Each pound of peas in the pod yields about 1 cup of shelled peas. For the 2 ¼ cups of peas needed for this recipe, I’d start with at least 2 ¼ pounds of peas in the pod. The vermouth adds an herbal quality and its slight bitterness balances the sweetness of the peas.
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Course Pasta, Noodles, and Sauces
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Pasta, Noodles, and Sauces
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine the peas, thyme and water. Season with salt. Bring to a boil. If you are using frozen peas remove from the heat as soon as the water comes to a boil and continue with the next step. If you are using fresh peas, cook until the skins pop when bitten into and the peas are just cooked. This will take just a few minutes. The time is dependent on the peas so you’ll have to taste a pea about every 30 seconds so that you don’t overcook them.
  2. Remove ½ cup of the cooked peas from the cooking liquid. Rinse the peas under cool water to stop the cooking. Reserve the peas.
  3. Puree the remaining peas with the cooking liquid in a blender. Reserve the pea puree.
  4. Cut the pancetta into ¼ inch dice.
  8. In a wide, heavy-bottomed pan large enough to hold the cooked pasta comfortably, cook the pancetta over medium-low heat until crisp and brown. If the oil from the pancetta starts to smoke reduce the heat and add a tablespoon of water to quickly lower the temperature. It is important to brown the pancetta well, and to create browned bits in the bottom of the pan (without burning) to build flavor for the sauce.
  9. Remove the pancetta and reserve.
  10. Thinly slice the onion.
  11. Add the butter to the pan you just used to cook the pancetta. leaving in the rendered fat and browned bits. As soon as the butter melts, add the thinly-sliced onion and sauté until the onion is soft and golden brown.
  13. Add the vermouth to the sautéed onions. (Note, the recipe can be prepared several hours in advance up to this point. If doing so, as soon as you add the vermouth, remove the pan from the heat and cover tightly.)
  14. Bring the onion-vermouth mixture to a boil and boil rapidly until the vermouth has evaporated.
  15. Add the pureed peas, reduce heat to low, and gently warm the onion-pea puree mixture.
  16. Meanwhile cook the pasta in three quarts of heavily-salted, rapidly-boiling water. When the pasta is al dente, remove one cup of the cooking liquid and reserve.
  17. Drain the pasta and immediately add it to the warm onion-pea puree mixture.
  18. Increase heat to medium. Add the whole cooked peas, the pancetta, freshly ground black pepper to taste, and enough of the reserved pasta cooking liquid to make a sauce that just clings to the pasta. Cook for a minute or two to allow the sauce to bubble and thicken, stirring occasionally. Add more pasta cooking liquid as needed.
  19. Off the heat, add the Parmesan cheese. Stir well. Add a bit more pasta cooking water if the sauce becomes too thick after adding the Parmesan cheese.
  20. Add the fruity extra virgin olive oil, if using. Stir. Taste and adjust salt and pepper, if necessary.
Recipe Notes

Browning the pancetta and onions is critical to building flavor for the sauce.  It is better to use low heat than heat that is too high.  The starch in the pasta-cooking liquid helps to add body to the sauce.

Copyright © 2017 by VillaSentieri.com. All rights reserved.

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