Simple Bolognese

In 2009, I traveled to Umbria with my mother and sister on a culinary vacation. We ate at and cooked in small restaurants and homesteads; along the way, we learned techniques and recipes. One evening, we rolled up to an Agriturismo run by a woman named Elena. Elena lived alone in a small brick farmhouse surrounded by beautiful hills and a forest of olive trees. We were there to learn lasagne Bolognese–traditional with spinach pasta and besciamella heavy with nutmeg–it was rustic and delicious.

There are as many recipes for bolognese as there are cooks. This one is very simple and will work in a lasagne and as a sauce for pasta. Truth be told, many nights we eat it piled on thick slices of toasted bread topped with mounds of parmesan.

Each time I make this, I think of that wonderful holiday all those years ago. After all this time, it is still my favorite version of a classic sauce.

Simple Bolognese

Elena’s Ragu alla Bolognese

1 carrot
1 celery stalk
1 medium onion
1/2 lb ground pork
1 lb ground beef
1 cup red wine
1 cup tomato sauce
1-2 cups vegetable or meat broth
1 clove garlic–thinly sliced
extra virgin olive oil
salt and pepper to taste

Mince onion, carrot, and celery rather fine.  Drop them in a pot with enough olive oil to cover the base. Don’t let them swim in the oil, but don’t skimp. Add a pinch of salt.  Fry lightly for about 10-15 minutes, stirring occasionally. You do not want the vegetables to brown.  Add the minced meat and mix well until the meat browns a little.  Stir occasionally.  When the meat is cooked, add the red wine and let it cook into the meat allowing the excess to evaporate.  Add the tomato sauce, 1 cup of broth and flavor with a bit of pepper. Add the sliced garlic. Cook the sauce very slowly for 2-3 hours, covered.  Stir occasionally and add additional hot broth if the meat looks dry or too thick.  Use this sauce for pasta or lasagna.