Bolognese is one of the most popular sauces, and once of the easiest to eat (this is the first sauce that I ate with Pasta). When I first started learning how to cook, I thought that Bolognese is just stir fried minced meat tossed with tomato purée, so I always made it like that. When I was in England, I made it for my friend (also my housemate), and I ‘proudly’ told her that it was Italian Bolognese It’s not until much later when I read more recipes and documents on this dish that I realized I’ve made a total mess of what I’ve been calling “Bolognese”, and if any Italian chef happen to see my version of their traditional sauce, they would surely faint from horror
The real Italian name of Bolognese sauce is ragù, and even though there are a lot of different recipes and directions, they all have the same basic ingredients, and according to the recipe that the Academia Italiana della Cucina registered with Bologna Chamber of Commerce, every Bolognese sauce contains the following ingredients: onion, celery, carrot, minced beef, pancetta, tomato, milk and wine.
- Onion, carrot and celery have to be chopped very finely, and try to chop them as uniformly as possible. That way the vegetables will be cooked uniformly, and the final texture of the sauce will be much more enjoyable.
- Meat: the most usually used meat is beef, but we can totally mix in some minced pork. Veal is also used in some recipes. Pancetta (Italian cured meat) is also used in Bolognese sauce, in our homemade version we can use normal bacon/cured meat to replicate the taste.
- Tomato is not the main ingredient in this sauce. All recipes for Bolognese only use a small amount of tomato to create the taste, but Bolognese is a meat sauce so the main taste still has to be meat.
- Seasonings used for Bolognese sauce is simply salt and pepper (according to what I’ve read, Italian chef don’t use any herbs or other seasonings in their sauce)
- Milk is used to create the signature orange-ish color of Bolognese, and it also helps tenderize the meat.
- Pasta: I’ve always thought that Bolognese can be eaten with any type of pasta, especially with spaghetti, but through a lot of readings I’ve found out that it’s better to use wide pasta that can hold the meat sauce, and the most used is tagliatelle.
- Wine: Red wine is usually used in Bolognese, but you can replace with white wine to. During the cooking process the alcohol will evaporate so you don’t feel the wine at all in the sauce, and kids can still eat this. I myself am not a big fan of wine, but I’ve tried cooking Bolognese 2 ways and I have to admit that adding wine make the taste much richer. If you really don’t want to use or don’t have wine, you can replace with beef broth or water
Công thức tiếng Việt: Mì Ý sốt Bolognese (sốt thịt bò bằm)