Traditional Ragù Alla Bolognese

Since I finished my cookie book, my husband has presented me with a new challenge. He wants me to write a book of all pasta recipes, or as we call it macaroni. So, in the coming months I will be trying out new sauce recipes, perfecting other recipes, and creating new dishes.

Growing up my family made few sauces, on Sunday my mother, Mary Bevilacqua Grossi, made gravy with meatballs, sausage, and served it with macaroni. She would make a marinara sauce with shrimp or clams and serve it with spaghetti. When she made stuffed peppers, the sauce made with the peppers would be served with spaghetti. On a rare occasion, she would make spaghetti olio for my father. You see, my mother didn’t do white! I never realized until I was an adult that my mother had an aversion to white food; mashed potatoes received a crispy crust under the broiler, custard pie was crowned with toasted coconut, and white frosting always was sprinkled with colorful jimmies.

Southern Italian cooking traditionally uses tomato in their sauces, while northern Italian cooking tends towards the cream sauces. If meat is used in a sauce, in Italian it’s called Ragù and without meat it’s called sugo or salsa. My husband likes Bolognese sauce and since it’s not one of my favorites, I will indulge him occasionally and make it. My mother never made this sauce at home, but I’m sure my father would have loved it.

Whenever I make a sauce, I start with a soffritto, which forms the foundation of many soups, stews, and sauces. Soffritto is an aromatic favor base composed of carrots, celery, and onion that are sauteed. Although Bolognese is a meat sauce is it not my Sunday gravy as I do not brown the meat, use drippings or tomato paste as a thickener (definition of a gravy).

This sauce can be served with any kind of macaroni, whether it be rigatoni, penne, fettuccini, or spaghetti.

Traditional Ragù Alla Bolognese

1 large onion, chopped

1 larged carrot, chopped

2 celery stalks, chopped

Extra virgin oli olive oil

1lb. Ground pork

1 lb.ground veal

Salt & pepper to taste

1/2 -2 cups tomato passata

1/2 cup white or red dry wine

1/2 cup milk

Start by making the soffritto, wash and peel the vegetables, then with a sharp knife dice the onion, carrot, and celery until finely chopped.

In a large skillet add olive oil, and the soffritto. Cook on medium heat for a few minutes until the vegetables are soft. Add the ground meat, stir continuously to break any large pieces. Once meat changes color, add the wine, and let simmer until wine is completely evaporated. Add salt & pepper to taste. Stir and add the tomato passata. Reduce the heat and let simmer for 40 to 60 minutes covered with a lid. Check the sauce periodically, stir and add water if it starts to become too dry. Once the sauce is almost ready, add milk, add the milk, and leave it to simmer under a cover for another few minutes. Serve it with your favorite macaroni.