It’s Valentine's day today!
And it’s a Friday with 15 inches of snow on the ground and the kids at home with schools closed.
A great day to stay in, stay warm and cuddle over a lovely dinner. So why not do what I'm doing and cook a wonderful dinner for your loved one and I have just the thing.
I have no doubt you already have wonderful and chocalatey already planned so allow me to fill in the gap with this ~ an absolutely wonderful and traditional Ragu alla Bolognese from Italy.
The people of Emilia Romagna know in the essence of their cooking that FAT CARRIES FLAVOR! Whether it’s pastry or meat, fat does carry flavor.
And instead of shying away from it, Bolognese cooking celebrates it. This traditional recipe of the Bolognese sauce is completely different to what we consider Bolognese sauce here in the US.
So here is where they differ:
- The American Bolognese sauce is served over spaghetti. Traditionally, it is only ever served with tagliatelle pasta, preferably fresh.
- Our version is tomato sauce laden while traditionally no more than ½ cup to as little as 2 tablespoons are used!
- The traditional Bolognese sauce is cooked with butter and olive oil.
- In our American version usually beef is a major component and this is completely missing from the traditional version! In fact, ground veal or boar and pork are used in equal quantities. So is Italian sausage in smaller quantities. All the meat is sautéed with chopped up bacon in bacon fat-olive oil-butter blend.
- Lastly, in our American version, the sauce is served over spaghetti with liberal quantities of parmesan cheese.
- The traditional Bolognese sauce is finished with cream and serve up with fried chicken livers and mushrooms for an even richer experience.
All in all, you’ll find this traditional Ragu from Bologna does not bury the pasta but rather simply coats it in a thick meaty Ragu. It’s wonderful and I recommend that you follow the traditional recipe to the letter for a truly wonderful culinary experience.
After all, let’s not try to make this all low fat and subject thos lovely sauce to the Wusification of Ragu!
Trust me, your belly and the love of you life will thank you!