Truly Authentic Spectacular Pasta Alla Bolognese di Roma
I already have a delicious "Gilly's Beautiful Bodacious Bolognese" recipe, but I also wanted a quintessential, authentic Bolognese recipe, and I found one from a Roman chef who is the sister of a close friend of mine. For over 20 years, Chef Monia has made this dish. It’s slow-cooked, rich, and full of flavor. The recipe uses pork, beef, and pancetta, and layers flavors through browning, deglazing, and simmering. They explained that many standard recipes use incorrect ingredients, amounts, or improper preparation. This recipe, with no spices, just a pinch of salt, features just over 10 high-quality ingredients that harmonize flavors and perfectly capture the authentic essence of pasta Bolognese as it is served in Rome. *It is recommended that either pappardelle or tagliatelle be used for this dish.
Equipment
- 1 Cutting board
- 1 Sharp knife
- 1 Large Pot with Lid
- 1 Wooden spoon
- 1 Measuring cup
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large yellow onion (soffritto) cut small
- 2 stalk carrot (soffritto) cut large
- 2 stalk celery (soffritto) cut medium
- 4 oz pancetta
- 1/2 lb pork ground thick - if possible
- 1/2 lb beef ground thick - if possible
- 1/2 tsp salt
- 1 1/2 cups red wine full-bodied, like Shiraz
- 1 28 oz organic tomato sauce or crushed Muir Glen is good. I like Fire Roasted
- 1 28 oz organic peeled tomatoes in puree chop with a utensil as cooking to break down
- 1 1/2 cup whole milk
- 2 cups organic, low-sodium beef stock
Pasta
- 1 lb Pappardelle or Tagliatelle are the chef-recommended pasta types for this dish. (1 lb for 4-6 people)
Instructions
- Gather all your ingredients to make sure you have everything ready to go, and chop your sofritto.
Sauce
- With the pot on medium heat, add the oil and butter, then cook for 1 minute.
- Add the onions first, then cook until they are translucent.
- Add the carrots and celery, then cook for 2 minutes.
- Add pancetta until it "talks" (i.e., sizzles) for about 2 minutes.
- Add the pork and beef, then cook for about 3 minutes. until browned.
- Add the wine and "pour yourself a glass." Let it reduce for about 10 minutes.
- Add tomato sauce and simmer, uncovered, over low heat for 30 minutes.
- Add the milk 30 minutes after adding the tomato sauce, then simmer, uncovered, for 2 hours.
- After 2 hours of simmering, add the stock (even low-sodium stock contains salt).
- Simmer for 1 more hour, then turn off the flame, COVER, and let it rest overnight. DO NOT REFRIGERATE.
- The next day, gently reheat the Bolognese sauce and taste it to see if you need to add a little salt.
- Note: Do not add extra spices or pepper.
Pasta
- Add pasta to boiling, salted water and cook until al dente, about 10 minutes.
- Note: Test the pasta around 6 minutes of cooking; al dente is tender yet firm.
Notes
NOTES:
This Bolognese sauce will stay fresh in a large Tupperware container in the refrigerator for 3-4 days.
I make this dish with garlic bread on a sourdough baguette and an arugula salad with shaved parmesan and lemon vinaigrette. Recipes for those are linked below.
https://gillycancook.com/best-easy-crunchy-buttery-garlic-bread/
https://gillycancook.com/best-arugula-and-shaved-parmesan-salad-with-lemon-vinaigrette/
NOTE: *Chef Monia says the Bolognese sauce in Naples is completely different. The recipe is very simple. They use small cubes of beef and veal, plenty of onions, olive oil, carrots, and salt. That's all. - That recipe will come later.
Nutrition
Serving: 100gCalories: 230kcalCarbohydrates: 20gProtein: 25gFat: 15gCholesterol: 40mgSodium: 600mgFiber: 6g
Tried this recipe?Let us know how it was!