Bolognese Sauce

Ragu alla Bolognese is more meat stew than a tomato sauce. This is not a a strictly traditional recipe, but rather it is my interpretation of the classic. It should have white wine not red. I will use bacon or pork belly instead of the pancetta. The chilli powder has no place in the recipe. But this is my version and I know I am doing things that are not entirely correct. All I can tell you is to try this version and enjoy.

Ragu alla Bolognese

1 lb ground beef

4 oz pancetta diced.

1/2 lb ground pork

1 medium onion diced

1 cup diced celery

1 cup coarse shredded carrot

2 cloves garlic

3 cups diced fresh tomatoes

4 oz tomato paste

1/2 cup water

1 cup red wine

1 tsp thyme

1 tsp chilli powder

salt to taste

2 oz butter

4 oz whipping cream

Directions

Brown the pancetta. When the fat starts to release aadd the ground meat.

Add the onion, celery, carrot, and garlic. Salt lightly.

Cook until the meat is cooked through..

add the tomatoes, and the tomato paste.

Simmer for 10 minutes, then add the water, wine, thyme and chilli powder.

Simmer at medium low heat for an hour, until it reduces. Taste for salt.

Just before you serve add the butter and stir until melted. Pour in the cream stir until combined.

Serve with fettuccini, or wider pasta like tagliatelle or pappardelle.