“Even the gelato in Bologna is better (and I feel somewhat disloyal saying that, but it’s true). The mushrooms here are like big thick sexy tongues, and the prosciutto drapes over pizzas like a fine lace veil draping over a fancy lady’s hat. And of course there is the Bolognese sauce, which laughs disdainfully at any other idea of a ragù.” It is an excerpt from Elisabeth Gilbert “Eat, pray, love”. Who doesn’t know the book or haven’t seen the lovely film with Julia Roberts? Eating became such an intense, fulfilling experience… That’s the way I feel it… I have learned to prepare the ragù (or spaghetti sauce as my American friend call it –she was surprise visiting us in Italy “do you guys prepare your own spaghetti sauce?”) from my mom and she learned from my nana, it is not a secret recipe but pay attention to make it simmer for long hours… and enjoy!
100 gr. of non smoked bacon (or better, pancetta)
1 small onion (finely chopped)
1 stalk celery (finely chopped)
1 small carrot (finely chopped)
4 tbs olive oil
½ kg of lean mince meat
1 fresh sausage (better a salsiccia)
1 cup red wine
300 gr. of tomato sauce (the Italian style Passata)
- Put the olive oil in a medium over low heat.
- Add onion, celery, carrot and sauté it for a few minutes until onion is translucent.
- Add the bacon and sautee it until the fat became translucent.
- Add the sausage and sautee it until cooked.
- Add mince meat, and cook until meat loses red, raw color.
- Raise heat and add wine (is better if you had it warmed up to let the alcohol evaporate, alcohol can give to the meat an unwanted flower).
- Cook the sauce until wine is mostly evaporated.
- Add passata and bring heat to a boil.
- Once the mixture comes to a boil, return to simmer.
- Let sauce simmer (very slowly) covered for a minimum of 3 hours (the longer the better), stirring occasionally to prevent sticking.
- Use it to dress your pasta and do not forget abundant Parmigiano
- Remaining sauce may be frozen for up to two months for future use.