Name: Farfalle Pasta with Ragu Bolognese Sauce
Prep time: 1 h
Cook time: 5 h
Total time: 6 h
Yield: 15 Servings
Ingredients: Ground Beef: 1 kilo/ 2 pounds; Osso Buco: 1.5 kilo/ 3 pounds; Chicken Liver: 500g/ 1 pound; Onions: 2 medium-big finely diced; Carrot: 2 Cubed; Celery rib: 3 stalks finely diced; Olive oil: 3 tbsp; Soy sauce: 2 tbsp; Fish sauce: 1 tbsp; all purpose flour: for the osso buco; Red wine: 1 cup; Tomatoes: 1 litel/ 33 fl oz; Tomato paste: 1 cup; chicken stock: 1 litel/ 33 fl oz; Garlic: 6 full cloves; Thyme: 8 -10 branches; Kosher Salt: 2 tbsp; Black Pepper: 2 tbsp; short pasta: 500g/ 1 pound; Basil: A few leaves for garnish; Parmesan cheese: Grated finely; Olive oil: for drizzle

Features:

Cuisine:

Italian

6 hours
Serves 15
Medium

Ingredients

1 kilo/ 2 pounds Ground Beef
Shoulder or ribs
1.5 kilo/ 3 pounds Osso Buco
500g/ 1 pound Chicken Liver
2 medium-big finely diced Onions
2 Cubed Carrot
3 stalks finely diced Celery rib
3 tbsp Olive oil
2 tbsp Soy sauce
1 tbsp Fish sauce
for the osso buco all purpose flour
1 cup Red wine
1 litel/ 33 fl oz Tomatoes
Canned or fresh
1 cup Tomato paste
1 litel/ 33 fl oz chicken stock
6 full cloves Garlic
8 -10 branches Thyme
2 tbsp Kosher Salt
2 tbsp Black Pepper
For Serving
500g/ 1 pound short pasta
I used Farfalle but any pasta shape will do
A few leaves for garnish Basil
Grated finely Parmesan cheese
for drizzle Olive oil

Directions

Where can I start describing Ragu Bolognese Sauce? this wonderful full body meat sauce is one of my favorite pasta sauces ever and one of the popular meat sauces in the Italian cuisine.

Originating from Bologna, Italy, this sauce made its worldwide reputation by being a key sauce for pappardelle or lasagna filling much because of Pellegrino Artusi’s cookbook of 1891, La scienza in cucina e l’arte di mangiar bene which referred to the meat sauce as “bolognese”.

Ragu Bolognese Sauce is a heavy pasta sauce that for me goes really good in cold winter nights when I’m desperately looking for a comforting dish.

There is nothing like a hearty Dutch oven filled with Ragu Bolognese Sauce, I can spoon it straight from the pot or use a good bread to wipe out all this wonderful sauce.

Ragu Bolognese Sauce

Making a Ragu Bolognese Sauce the long way

A good Ragu Bolognese Sauce needs to be thick, it’s a meat sauce before it’s a tomato sauce.

We use different kinds of meats in order to add different texture and flavors into the sauce.

For this recipe, I used 3 different meat cuts;

Minced ribs because of the tender texture and great aroma.
pieces of Osso buco with the bone – this meat is very tender in long cooking and the bone adds gelatin that will thicken our sauce. The meat will fall apart from the bone so we just fish the bones out after the cooking for they have served their part.
Chicken livers (yes you heard it right)- chicken livers are a great sauce flavor enhancer and a sauce thickening agent. You can grind it in a food processor so you won’t feel the little chicken liver pieces but I actually like to chop roughly to small bites so you will come across these little great flavor enhancers in the dish. it will make you think… mmmm… I wonder what that was.

Ragu Bolognese Sauce

Cooking it? oven baking it? Ragu Bolognese Sauce can handle it all

There are no short cuts, Ragu Bolognese Sauce needs time and low heat in order for the tomatoes and meat to be fully incorporated and for the liquids, (in this recipe it’s the chicken stock and tomatoes) to be absorbed into the meat and give it the full deep flavors.

I decided I don’t want to choose between cooking the sauce on the stove and baking it in the oven, I use both methods.

Starting by incorporating the sauce on the stove for 1 hour and then move the Dutch oven pot into the Oven baking it on low temperature without the lid for about 4 hours.

This will ensure that the meat will get the nice golden brown color and for big amount of fluids evaporation so we will end up with a real thick sauce.

Ragu Bolognese Sauce

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Steps

1 Done 20 minutes	cooking the minced meat Set a bit Iron skillet over high heat. Add the onions and olive oil, mix for 5 minutes until transparent. Toss the celery and the carrots and mix for another 3 minutes. Reduce the heat to medium and add the minced meat and gently break it apart for 3-5 minutes. Pour the soy and fish sauce and continue mixing for another 3 minutes. Reduce heat to low, season with salt and pepper and mix for another 3 minutes. Set aside to cool.
2 Done 7 minutes	Searing the Osso Buco Place a Dutch oven (same one we will make the sauce in) on high heat. Flour the Osso Buco and shake to lose excess flour. Sear the steaks 1 minute on each side and set aside
3 Done 1 hour	making the sauce In the same Dutch oven, throw the chicken livers for a quick browning, not more than one minute, add the wine and cook for another 30 seconds. I'm using canned tomatoes, pour them into the Dutch oven followed by the tomato paste and mix for 5 minutes (if using fresh tomatoes make sure you peel them before adding to the pot). Pour the chicken stock, season with salt and pepper and bring into a gentle simmer. Reduce heat to low, add the thyme and garlic, cook with the lid on for 30 minutes.
4 Done 30 minutes	cook the meat with the sauce Place the Osso buco steaks into the sauce. Add the minced meat mix into the Dutch oven as well, stir and keep cooking for another 30 minutes.
5 Done 4 hours	bake the Ragu Preheat the oven into 130°c/ 260°F. remove the sauce from the stove and place in the oven. bake for 4 hours with the lid off, from time to time skim the excess fat from the top of the Ragu.
6 Done 10 minutes	finishing steps and serving time Prepare the pasta according to the package instructions. Strain the pasta and place one serving size on a plate. Pour a good portion of the Ragu Bolognese Sauce and mix with the pasta. Drizzle with olive oil. Garnish with basil leaves. Grate parmesan on the dish and serve.