Bolognese Sauce (Ragu Bolognese) – Cooking Class

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This bolognese sauce comes to you from one of the dishes we learned at a recent cooking class – taught by Alex Staab at the MKA Kitchen. Alex used to be a chef at Bella Napoli, a local Italian cucina near our house in KC. I have been told that I make really good bolognese, but you won’t see it on this blog because Alex’s recipe is BETTER! I am so glad he taught us how to make it. Bolognese is a very thick and flavorful meat sauce and this is not your basic recipe – more bay leaves, herbs, and the addition of cream. It also has a mixture of meat that includes veal which I’d not heard of before. Of course you can leave out the veal if you prefer, but the combo below is pretty perfect and yumm-o.

We served this sauce with fresh home-made tagliatelle pasta. Making your own pasta is definitely better if you have the time. If not, buy it fresh and keep it in the fridge — and when you do, serve it with this bolognese sauce. Its. So. Good.

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Getting the party started!

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Everyone hangin’ out in the kitchen

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Tiffany & Marty – one of our favorite fun couples joined us for class!

Ragu Bolognese: serves 10 (any sauce not used immediately can be jarred and frozen for future use)

Ingredients:

  • 1 onion diced fine
  • 4 stalks of celery diced fine
  • 2 carrots diced fine
  • 1 lb ground beef
  • 1 lb ground veal
  • 2 lbs ground pork
  • 1/2 qt of cream
  • 2 balls of nutmeg ground
  • 1/2 bottle of dry red wine
  • 4x 28 oz can of san marzano tomatoes pureed
  • 4 tbsp of butter
  • 3 tbsp olive oil
  • 5-6 bay leaves.
  • 1 tsp fresh rosemary chopped
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh sage chopped

Directions:

  1. Mix all the meat in a large bowl and pour in red wine. Mix lightly
  2. Soak the 3 meats with the red wine and leave resting until needed in step 4
  3. In a large pot, over medium heat – melt the butter with olive oil and cook the onions, celery, carrots and bay leaves
  4. Once the vegetables are cooked (keeping heat on medium) add the meat to the pot and cook till the meat is cooked through and the wine has reduced
  5. Add the pureed tomatoes – stir and cook for a few minutes
  6. Next add the cream and nutmeg – stir and cook for a few minutes more
  7. Chop the herbs and add them and let the sauce cook on low for a couple of hours
  8. Taste and adjust the seasoning with salt and/or pepper
  9. Serve with your favorite pasta. Great homemade recipe here. (If your pasta was cooked al dente, place a bit of sauce in a saute pan, add in your pasta, and continue to cook pasta in the bolognese until softened)
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Step 1 & 2: Mixing meat and soaking in wine

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Step 3 – Cooking veggies in butter & olive oil

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Step 4: Adding meat to vegetables

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Step 5- Adding tomatoes to veggies and meat

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Rebecca, Lou & Ameet stirring the sauce

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Step 6 – Adding cream to sauce and continuing to star

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Step 9 -Cooking pasta in the sauce

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Final product!

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The group enjoying the fruits of our labor!

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