Bolognese-Style Meat Sauce For Pasta Recipe

This hearty meat sauce is inspired by the classic rag alla bolognese, which is a thick, meaty sauce that is simmered for hours with milk, red wine, and a couple of tablespoons or so of tomato pastea surprisingly small amount of tomato by north america standards. This recipe is even saucier. The wine stays in and a small amount of beef stock is added. The milk is gone, and canned tomatoes are used instead of tomato paste. It's also much quicker to make than the traditional rag, which might spend four hours simmering away until the meat breaks down and melts luxuriously into the sauce. This recipe calls for simmering this sauce for about an hour, long enough to cook away much of the liquid, while still leaving just enough so that it will still coat your pasta. Like rag alla bolognese, this meat sauce pairs well with bigger pasta such as tagliatellewhich are wide ribbonsor rigatoniwhich are short, wide tubes. Indeed, if there's a recipe this meat sauce resembles even more than the traditional italian rag alla bolognese, it's the simplified version of bolognese sauce commonly served in the uk, where it is unabashedly enjoyed with spaghettito the palpable dismay of italian chefs everywhere. (indeed, spaghetti bolognese, or spag bol as it's called, is as ubiquitous over there as fish and chips or doner kebabs. )the combination of ground beef chuck and pork brings a meaty, fatty goodness to the sauce. It's hearty and satisfying, whatever your pasta inclinations might be. It would also make a great sauce to use for making lasagna.