Bolognese must be the most well-known of all Italian pasta sauces and certainly the most falsified. Counterfeit Bolognese sauce appears on menus all over the world and should usually be avoided. This recipe is a rich, opulent sauce which is the triumph of the glorious Emilian cooking tradition.
lb green tagliatelle or egg pasta
oz lean boneless pork, ground
oz lean boneless beef, ground
tbsp olive oil
oz (6 tbsp) butter
carrot 1 stalk celery
oz fresh Italian sausage or pure sausage meat
wineglass white wine
l tbsp tomato paste
salt and black pepper
tbsp double (heavy) cream
fresly grated Parmesan cheese (optional)
Heat the oil and 4tsp butter, add the minced onion, carrot,celery and finely chopped bacon. Cook gently for about 10 min., then add the pork and beef, sausage meat with skin removed and wine. Cook gently for a further 10 minutes, stirring from time to time. Now add the tomato paste diluted in stock. Stir in and add seasoning to taste. Cook gently for 1 1/2 hours. Stir in the cream and when it has been absorbed by the sauce, remove from heat and keep warm. Cook the pasta according to package directions taking care not to over cook. Meanwhile, return the sauce to the heat and stir in remaining butter. Drain the pasta, turn into a heated serving dish and add the sauce. This dish is often served without stirring in the sauce, the sauce sits in the middle of the circle of drained pasta. It is probably best to bring the dish to the table in all of it's glory, then stir before serving, or plate individual servings. Serve freshly grated cheese separately if desired.