Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, February 20, 2014

The Bolognese


I've had more requests for the Bolognese Sauce
Than almost any other dish I posted
I served over rigatoni for our dinner party


And leftovers on Monday were served over spaghetti.

It is the best!

And came from this cookbook


Which is my favorite Italian cookbook.

After spending over a month in Italy, the recipes inside are spot on!

Ragu Bolognese
(From Ecco la cucina by Gina Stipo)

2 pounds ground beef, pork and veal (any combination)((I always have used beef -- easier to get here)
1 large onion
2 celery stalks
1 carrot
2 T. olive oil
1 T. tomato concentrate
1 large can tomato sauce
1 to 2 cups white wine
1 cup milk
salt and pepper

Place the onion, celery and carrot in a food processor and puree.    Brown the meat in a small amount of olive oil, add the vegetables and sauté well until softened, adding additional oil if it seems dry.    Season with salt and a good grinding of black pepper.     Add the wine and cook off completely, then add the milk and cook off completely.    Add the tomato concentrate and sauce, cover and allow the sauce to cook for 2 hours, if it's very thick, add a little water and watch while it cooks to make sure it doesn't get too dry.

Gina's Notes:

This is a traditional Bolognese sauce, very simple to make and yet very rich and complex tasting.   It's used for traditional lasagna and is always served with a fresh egg tagliatelle, never a semolina-based dried spaghetti.    (I didn't adhere to that!) The milk helps to soften the acidity of the wine and tomatoes.



It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.

4 comments:

Rattlebridge Farm said...

I'm so glad you posted the recipe. It looks delicious!

Sue/the view from great island said...

I have a huge weakness for Bolognese, this recipe looks like a classic!

Seaview said...

I have never made a bolognese sauce before and at the sight of this picture my mouth is watering...this recipe may be my first attempt ! Thank you for posting...

Kristi in the Western Reserve said...

Thank you for sharing this, Martha...I don't think I asked, but I really wanted to! It sounds wonderful.