Ragu' Alla Bolognese: Nonna's Recipe
Receiving an authentic Italian recipe from an Italian Nonna is not something to be taken lightly. It is a privilege of the highest order. Luckily we have a handed down recipe that was scribbled on a piece of paper in Italian that made its way to us here at Everten headquarters.
Alas, Ragu' Alla Bolognese.
If you expected some fancy ingredients that are unheard of, or an unusual twist to the usual ragu, you are mistaken. Some of the best recipes on our planet come from the simplest mix of ingredients. So please enjoy this beautiful recipe, made with love for generations!
Ingredients:
- 1 brown onion chopped
- 2 carrots, chopped finely
- 1 celery, chopped finely
- 4 large sausages chopped (an authentic Italian pork-based sausage is recommended)
- 500g minced meat
- Half glass dry white wine
- Mutti 700ml passata (or homemade if possible!)
- Salt and pepper to season
Method:
- PREPARE by chopping your onion, carrots, celery, and sausages and pour yourself a glass of white wine (but keep half the glass for cooking!).
- HEAT a large heavy base pot with good quality olive oil and fry the chopped onion until slightly browned.
- STIR in the carrots and celery, let it sweat until soft.
- ADD the chopped sausages and allow to cook all the way through.
- ADD The minced meat and season with salt and pepper. Allow to cook until nicely browned.
- POUR in half a glass of white wine and keep stirring until the alcohol has evaporated.
- ADD the passata and stir through. If dry, add some water if required.
- SIMMER by bringing to a low heat. Simmer slowly for up to 3 hours until the ragu develops a rich red colour.
- SEASON with salt and pepper if necessary.
- ENJOY! Serve Ragu' Alla Bolognese over Al Dente pasta with crusty homemade bread on the side.
Nonna’s secret hints:
- If you can, find a locally sourced homemade passata. Otherwise, Mutti brand is recommended.
- A mix of 50% beef mince and 50% veal mince will add a depth of richness to your Ragu' Alla Bolognese.
Buon appetito!
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