My recipe is slightly different from the “traditional” ragù and is more of a meld between what we call in the United States “spaghetti sauce” and what a nonna in Bologna would call ragù. I’ll start with the official version first.
Official Bolognese Sauce
2 ribs celery, finely chopped
1 small carrot, finely chopped
1/2 small yellow onion, finely chopped
3/4 lb. ground skirt steak
1/2 cup dry white wine
1 tbsp. Homemade Tomato Paste
1 1/2 cups milk
Kosher salt and freshly ground black pepper, to taste
2 tbsp. heavy cream
Homemade Tagliatelle (You can cheat and buy the stuff at the local Piggly Wiggly.)
2. Add the celery, carrots, and onions and cook, stirring frequently, until soft and lightly browned, about 15 minutes.
3. Add the skirt steak and cook, stirring occasionally, until broken up and lightly browned and beginning to sizzle, about 5 minutes. Add the wine to the pot; cook until evaporated, about 4 minutes. In a small bowl, stir together the tomato paste and 2 tbsp. water; add to the pot and stir well to combine. Reduce the heat to low and simmer the sauce, stirring occasionally and adding some of the milk, little by little, until all the milk is added and the sauce is very thick, about 1 1⁄2 hours.
4. Season the ragù with salt and pepper and stir in the cream. Toss with farfalle, fresh tagliatelle, or the pasta of your choice. Serve with grated parmigiano-reggiano.
The Insouciant Chef’s Bolognese Sauce
2 28 oz. can of San Marzano tomatoes
1 package of Johnsonville mild Italian sausage (5 links) with the casings removed
2 tablespoons olive oil
1/4 cup of good olive oil
1 large yellow onion, diced
1 large carrot, finely diced
1 large green bell pepper, diced
1/2 cup red wine
2 garlic cloves minced
Oregano to taste
Salt & pepper to taste
1/2 teaspoon dried red pepper flakes
2 teaspoons ground fennel
3-4 basil leaves finely chopped
In a large, heavy pot (preferably a Dutch oven), sauté the onion, green bell pepper, and carrots with salt and pepper on medium high heat until soft; add garlic and sauté for about a minute or until fragrant; reduce the temperature to low, cover, and sweat the vegetables for about 10-15 minutes.
Add red wine, 1/4 cup olive oil, tomatoes (hand crushed and with liquid) and bring to a good simmer. Incorporate the oregano, red pepper, fennel, and basel.
In a separate sauté pan, brown the sausage and incorporate into the sauce; reduce to a low simmer for about 1 1/2 hours, stirring occasionally. Taste periodically and add salt, pepper, etc., to suit your tastes.
Try them both out and see which one you like better, or make your own!