This is it! The “official” sauce from Bologna. Buon appetito!
400 grams fresh pasta dough made with 4 eggs (never use spaghetti)
300 grams minced beef, the recommended cut is thin flank (aka skirt or finta cartella in Italian) but any good quality mince will do.
150 grams unsmoked pancetta, minced very finely
50 grams carrot, finely chopped or minced
50 grams celery, finely chopped or minced
50 grams onion, finely chopped or minced
30 grams triple concentrated tomato puree (if using double concentrated, increase the quantity by about a third). Comes in a tube, available at Italian grocery stores.
1/2 glass red or white wine
180 ml fresh milk
Extra Virgin olive oil
Salt and pepper to taste
Make the Sauce:
1. Fry the pancetta gently in a little EVO until it starts to release its fat. Being careful not to burn the pancetta.
2. Add the vegetables and fry until the onions are transparent, stirring from time to time.
3. Add the beef and cook until it is lightly browned. When it starts to make popping noises, it’s done.
4. Add the tomato puree and the wine and mix well.
5. Add the milk, little by little until it is completely absorbed. Mario & Lidia use warm milk.
6. Season with salt and pepper, cover and cook very slowly for 3 to 4 hours.
7. Stir occasionally and if it looks like it is drying out, add a little more milk.
8. Serve with fresh fettuccine or tagliatelle
9. Serve with Parmigiano-Reggiano on the side. You can toss the pasta with a little butter, then add the cheese before adding the Bolognese sauce.
Variation: The Academy allows the addition of Porcini mushrooms. Soak them first in warm water until softened, about 20 minutes, chop & add to the minced beef for a minute or so before adding the remaining ingredients.
If you would like to make your own tagliatelle/fettuccine, click Food Processor/Stand Mixer Pasta Dough.