Will Hazan's Bolognese recipe Bring me back to Italy?
I had the best tagliettlle with ragu in Bologna a couple of years ago. It was mind altering. I want to recreate (or come as darn close as possible) the experience at home. I've got the hand made fresh pasta down, but I need to know - will Marcela Hazan's recipe bring me back? If you have a better bolognese meat sauce recipe, please share. Thanks!
Marcella's is what I use, and I've only ever tasted something like it in Italy. That said however, there are as many variations of the stuff in Italy itself as there are Italian grandmothers, so although her recipe is very, very good, I can't guarantee it will be the exact taste you remember.
This may not be *exactly* what you're looking for, but its similar and knock-your-socks-off good.
Short Ribs with Tagliatelle
• 3 tablespoons olive oil
• 2 ounces chopped pancetta (about 1/2 cup)
• 2 1/2 pounds short ribs
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 medium onion, chopped
• 1 carrot, chopped
• 1/2 cup fresh parsley leaves
• 2 cloves garlic
• 1 (14-ounce) can tomatoes (whole or diced)
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 1/2 cups beef broth
• 3/4 cup red wine
• 1 pound fresh or dried tagliatelle
• 4 to 6 teaspoons shaved bittersweet chocolate
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
The recipe in the Dean and Deluca cookbook is classic and outrageously delicious- just polished off the last of it for lunch today. In addition to base of carmelized onions, carrots and celery, ground beef, pork and veal, has addition of ground up chicken livers which gives it a richness wihtout the taste of liver, has beef stock and tomato sauce as well as white wine. Long simmering. Delicious.
Marcella Hazan's recipe for ragu bolognaise is the closest I've tried to the ragu I learnt from my Italian roommates (3 from Bologna, 1 from Florence, 1 from Venice) in my college days. I still prefer the version I was taught many years ago, but it's a minor tweak from the Hazan recipe. They're both very, very close to what I've eaten in Italy.
I am not allowed to run out of Hazan's Bolgnese. I make it in double batches and freeze. It is a staple in Jfood's freezer