Ragù alla Bolognese

Wouldn’t you want to just enjoy a hot and hearty plate of delicious mouth-watering pasta from the comfort of your home during these unprecedented times?

For all those Italian food lovers, you know how important a Bolognese sauce is for Italian cuisine. Pair that with tagliatelle pasta, and it is a match made in heaven. Here is a super-easy yet, completely luscious recipe for Ragù alla Bolognese that anyone can easily follow:

Ingredients

  • 2 ½ all-purpose flour
  • 2 large eggs
  • ½ tsp salt
  • 2 tbsp vegetable oil or olive oil
  • 250 gm meat of your choice
  • Tomato purée (used 4 tomatoes)
  • ½ cup tomato ketchup
  • 3 large onions
  • 12 garlic cloves
  • 2 pieces of bay leaves
  • 2 tsp of pepper powder
  • 1 tsp of chilli flakes
  • 2 tsp oregano powder
  • Salt to taste
  • 100 gm grated cheese

Method:

For the Tagliatelle Pasta

1.Mix the flour, eggs, oil and ½ tsp of salt in a bowl.

2.Knead the dough until everything is combined and make sure that the feel of the dough is not dry and is quite tight when you try to stretch it.

3.After you have kneaded the dough for 8-10 min, make a huge ball out of it and wrap the dough in cling wrap.

4.Rest the dough in room temperature for ½ an hour.

5.After 30 min, take the dough and divide it into 4 parts.

6.Take one part of the dough and roll it into a thin sheet, about 6mm thickness.

7.After you have rolled it, cut the sheet into strips. (Look at the image for reference)

8.Do the same for rest of the parts and leave it to dry.

For the Bolognese Sauce

9.In a hot pan, add a tsp of vegetable oil and sear the meat on all sides for around 15 min.

10.searing the meat, pressure-cook it for around 20 min.

11.Meanwhile, in a large heavy bottomed-vessel over medium heat, add 2 tbsp of vegetable or olive oil.

12.After the oil is heated add in finely chopped onion and garlic.

13.Once the onion and garlic have become a bit brownish, add the puréed tomatoes and 3 cups of water.

14.Add in the bay leaves, pepper powder, oregano, chilli flakes and salt. Let it simmer for 10 min.

15.Then, add in the pressure-cooked meat into the simmering sauce. Add the tomato sauce. Give it a stir.

16.Cover with a lid and let it cook for 2 hours. Stir the sauce occasionally.

17.After 2 hours, take out the meat from the sauce and shred it. Put back the shredded meat into the sauce and let it simmer for another 10 min.

18.Make sure that you have a thick and rich Bolognese sauce.

19.After the 10 min, and you are satisfied with the taste of the sauce, keep it aside.

Preparing the Pasta with the Sauce

20.In a deep vessel with around 6 cups of water, over high heat, boil the tagliatelle pasta till the pasta becomes al dente (not so cooked and not so raw).

21.When you are ready with the al dente-ness of your pasta, add the pasta into the pan with the bolognese sauce.

22.Put the pan over medium heat and once you have stirred in the pasta properly with the sauce and every strand is covered with the rich sauce, add in the grated cheese.

23.Once the cheese has partially melted, turn the heat off and serve the pasta into plates.

24.Garnish with some parsley or coriander and enjoy the hearty ragù alla Bolognese.