This is the authentic Bolognese pasta sauce, named in Italian ragù alla Bolognese. It's the dense, rich, meaty sauce, spooned over spaghetti, fresh fettuccine, ravioli, or used to make an authentic lasagne alla Bolognese.
You may not have thought that this pasta sauce can be frozen as well. As it requires a long cooking time make a batch as I do. Double the ingredients to make a few extra jars to keep in the fridge for a few days, or froze in plastic containers for a few months as you need.
Make it ready for your next lasagna alla Bolognese.
Yes, it's unlike other meat based sauces where tomatoes dominate.
This sauce is just about meat with the tomatoes only in a supporting role.
It's not hard to prepare, but it does require hours of slow simmering for this Italian pasta sauce to be worth the effort.
In three hours, the meat is softer with a melt-in-your-mouth consistency, and it has a good balance of meaty, sweet, salty acidic flavor.
I made this recipe upon the authentic traditional version from "Accademia Italiana Della Cucina" in Italy. Though the original recipe is written in Italian you can easily follow mine on this page which I've translated for you.
Maybe some of you might have hard time searching for flat Italian pancetta (pig’s belly) abroad. It’s really depending were you live, but I think you can order it from a good butcher or buy it on-line. At least try to find some kind of unsmoked, thick and flat beacon, similar to pancetta.
The pictures below can give you an idea of what I’m talking about. Then if you are willing to get more info you can follow these external links for more resources:
Before you begin, you’ll need to dice the pancetta in main cubes first, then finely chop it. This cured pig’s meat is hard to cut, so you’ll need a good knife. To do this I use a half moon shape knife, called in Italian: "mezzaluna". This kitchen tool is indeed very safe to use.
The original recipe at the Accademia Italian Della Cucina which I mentioned above, say to preferably use an earthenware or aluminum saucepan. Honestly, for the moment I don’t possess neither. So, go a head with what you have at home and don’t worry. Do as I did. ;-)