Bolognese sauce is born in Bologna long time ago. First written by Pellegrino Artusi in the firs recipe Italian cookbook in 1891, but this recipe is much older that that. It is common to use with fresh pasta as: Tagliatelle, Pappardelle or Filled pasta with vegetable fillings. In the rest of the world the everyone associated Ragu Bolognese with Spaghetti. Guys, I know I gonna ruin your day but Spaghetti Bolognese is not Italian. The reason for me is obvious, to match Bolognese sauce you need a rough pasta, able to catch all the sauce into it, the fresh pasta is perfect for that. Dried pasta, especially spaghetti, are really smooth on the surface because are made by machine so unable to keep the sauce when you roll it. Also Bolognese Sauce is born in Bologna, and fresh pasta? You remember? In Bologna. Do you get me now why to use fresh pasta?

Method

Place a heavy pot on the stove and turn your heat on maximum.When the pot is gonna be really hot add oil, a table spoon of butter and the both meat.Cook the meat until nice and brown, stir constantly. In this way you will caramelize the natural sugar and the protein inside the meat so this is gonna give much more flavor to the sauce.For this reason we start first with the meat and not with the vegetable.Place the meat in a bowl turn the heat on low and on the same pot add a little bit of oil, place your sofffritto in (carrot, celery and onion), sweat them for 3 to 5 mins. At this point you can add the rosemary and the bayleaf, also add your meat back to the pot and turn the heat on maximum again. Season with salt and paper.Add and reduce the wine by half and then add your tomato. Cook the ragu for at least 3 hours on low heat. Add beef stock or vegetable stock during the process if required.

Enjoy!