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Linguini alla Bolognese

Linguine with Bolognese

BOLOGNA'S FINEST

This delicious Linguini alla Bolognese was something I made up the other day after having it at Terragusto here in Chicago.

A ragu or Bolognese sauce can be made many different ways. The definition for this type of sauce basically means to use more meat than tomatoes. This is completely different from the Bolognese sauce I make for my Stuffed Shells recipe.

Bolognese sauce originated in Bologna, Italy and is very different from the Americanized version with is basically any sauce with meat. In Bologna they would use beef and maybe a couple of tablespoons of tomato paste to make their sauce.

My adaptation uses four meats, cream, parmesan cheese and wine. It’s very rich and best served with linguini or tagliatelle.

Definitely add this Linguini alla Bolognese recipe to your list of things to do. You won’t regret it.

INGREDIENTS

  • 1/4 pound of ground chuck
  • 1/4 pound of ground pork
  • 1/4 pound of ground chicken
  • 1/4 pound of ground veal
  • 1 medium yellow onion finely chopped
  • 1 carrot finely chopped
  • 1 stalk of celery finely chopped
  • 3 cloves chopped garlic
  • 2 Tbls of butter
  • 1 Tbls of olive oil
  • 1/2 tsp of dried basil
  • 1/4 tsp of salt
  • 1/4 tsp of freshly ground black pepper
  • 1/4 cup of dry red wine
  • 2 15oz cans of tomato sauce
  • 1 15 oz can of diced tomatoes
  • 3 Tbls of tomato paste
  • 1/2 cup of heavy whipping cream
  • 1 cup of freshly grated parmesan cheese
  • 1 pound of linguini

    PREPARATION

  • In a large saucepan over medium heat sauté onions, carrots, celery and garlic in butter and oil for 2 minutes.
  • Add beef, pork, chicken and veal.
  • With a wooden spoon break the meat into very small pieces season with salt and pepper.
  • Cook for 5 minutes while breaking up the meat
  • Remove the pan from the stove and drain all the oil.
  • Return pan to the stove and add the basil and the red wine.
  • Sauté 2 more minutes to reduce wine.
  • Stir in tomatoes, sauce and paste and cook for around a half hour stirring on occasion.
  • Stir in whipping cream until sauce turns pink.
  • Cook sauce for 5 minutes more until bubbly.
  • Stir in parmesan cheese.
  • In a large pot boil 6 quarts of water.
  • Cook linguini until tender around 10 minutes. Drain

    Plate the linguine, top with Bolognese sauce and sprinkle with a little more cheese

    This recipe should easily serve 4 people unless I’m invited for dinner then you better make a pound and a half of linguini.

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