Category: Italian

Classic Rage Bolognese Sauce Recipe: Slow and Delicious

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There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna.

Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.

In my recipe, the order of the ingredients is important. Make sure to add the milk before the wine. And remember this is slow food. It’s always on simmer. Set aside at least 5 hours of cooking time, or even a bit more. The smell will tell you when its ready.

If you’re in the mood for chicken, try my Authentic Chicken Cacciatore Recipe

If you’re interested in exploring another Italian classic recipe, click here Authentic Sunday Sauce: A Family Tradition

A quick read through the recipe prior to beginning is a good idea. 

Ingredients:

3 Tbsp Extra Virgin Olive Oil

2 Tbsp Butter

1 large Carrot, finely diced

1 large Onion, finely diced

1 stalk Celery, finely diced

1/4 cup Pancetta, finely diced

1 lb Beef, ground 

1 lb Pork, ground

1 cup Whole Milk 

Nutmeg, freshly grated 

Salt and Black pepper 

1 cup (235ml) white wine

1 – 28 oz. (800g) canned whole peeled tomatoes, crushed or pulsed. I like to crush them with my hands.

Preparation:

Add your butter and olive oil, and bring it up to a medium simmer, then add the pancetta, and allow it to gently release its fat, then add the beef, and then add the pork. You’re going to cook each of the meats until they just lose their rawness. A little pink is okay. At this point a little bit of salt and a little bit of pepper is good.

Then add your whole milk, and a few gratings of fresh nutmeg, and gently simmer it until the milk is almost gone. Then, you will add your wine and gently simmer until it is almost gone. 

Now add your tomatoes and gently simmer for 5 + hours. Be careful to avoid sticking. If it gets too thick, you can always add a little bit of water. This is where a cast iron heat diffuser comes in very handy.

When it’s finished, you will serve with fresh egg pasta, like tagliatelle or pappardelle and a little bit of Parmesan Reggiano.

If you can’t find fresh pasta, a quality dried egg pasta is perfectly fine. Remember not to overload the pasta, as this is a rich sauce and you want to taste the pasta as well.

Note: This makes a lot of sauce, so divide it up and freeze it. It freezes well. I like to let it defrost in the fridge and then gently reheat with a tiny bit of water.

Classic Bolognese Sauce Recipe: Slow and Delicious

There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna. 
Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.
In my recipe, the order of the ingredients is important. Make sure to add the milk before the wine. And remember this is slow food. It’s always on simmer. Set aside at least 5 hours of cooking time, or even a bit more. The smell will tell you when its ready
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 6 hours
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Butter
  • 1 large Carrot finely diced
  • 1 large Onion finely diced
  • 1 stalk Celery finely diced
  • 1/4 cup Pancetta finely diced
  • 1 lb Beef ground
  • 1 lb Pork ground
  • 1 cup Whole Milk
  • Nutmeg freshly grated
  • Salt and Black pepper
  • 1 cup 235ml white wine
  • 1 – 28 oz. 800g canned whole peeled tomatoes, crushed or pulsed. I like to crush them with my hands.

Equipment

  • Heavy Pot

Method
 

  1. Add your butter and olive oil, and bring it up to a medium simmer, then add the pancetta, and allow it to gently release its fat, then add the beef, and then add the pork. You’re going to cook each of the meats until they just lose their rawness. A little pink is okay. At this point a little bit of salt and a little bit of pepper is good.
  2. Then add your whole milk, and a few gratings of fresh nutmeg, and gently simmer it until the milk is almost gone. Then, you will add your wine and gently simmer until it is almost gone.
  3. Now add your tomatoes and gently simmer for 5 + hours. Be careful to avoid sticking. If it gets too thick, you can always add a little bit of water. This is where a cast iron heat diffuser comes in very handy.
  4. When it’s finished, you will serve with fresh egg pasta, like tagliatelle or pappardelle and a little bit of Parmesan Reggiano.
  5. If you can’t find fresh pasta, a quality dried egg pasta is perfectly fine. Remember not to overload the pasta, as this is a rich sauce and you want to taste the pasta as well.
Note: This makes a lot of sauce, so divide it up and freeze it. It freezes well. I like to let it defrost in the fridge and then gently reheat with a tiny bit of water.

    Tried this recipe?

    Let us know how it was!

    Classic Italian Comfort Food: Neapolitan Pasta Genovese

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    This is classic Neapolitan cuisine. The traditional Pasta Genovese recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. I was shocked by the amount of onions, but many recipes call for even more. Low and slow is what develops the sweet flavor. 

    Tip: I use a cast iron Dutch oven or a large sauté pan, but a crock pot could work also. If you choose to use a crock pot, you’ll need to sauté the vegetables and onions before adding them in. 

    Interested exploring another Italian classic, click here Classic Bolognese Sauce Recipe: Slow and Delicious

    Tip for making the Pasta Genovese even better

    I’ve cooked this both ways, using ground beef and using chucks of meat like the image below. Both are good but the chucks turned out to have a lot more flavor. If you have the option, choose the chucks of beef.

    Ingredients:

    4 Tbsp Olive Oil 

    5 cups of sliced Onions

    1/2 cup of diced Celery

    1/2 cup of diced Carrots

    2 lbs Beef chuck/shoulder, trimmed of excess fat, cut into 4-6 pieces. 

    1 Bay Leaf

    3/4 cup White Wine

    Parmesan Cheese 

    Preparation:

    Sauté your vegetables until fragrant, then add your onion and sauté until it reduces by half, then add your meat, throw in your bay leaf, cover and cook on low simmer for 3 hours. Stirring regularly. If it seems dry, add a spash of water or beef broth. 

    After 3 hours, add the wine and simmer uncovered for another hour and serve with ziti or any other tube pasta and Parmesan cheese. 

    Note: This sauce benefits from resting overnight in the refrigerator, and it freezes well.

    Classic Italian Comfort Food: Neapolitan Cuisine Secrets

    This is classic Neapolitan cuisine. The traditional Pasta Genovese recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. Low and slow is what develops the flavor. 
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 4 hours
    Servings: 6
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 Tbsp Olive Oil
    • 5 cups sliced Onions
    • 1/2 cup diced Celery
    • 1/2 cup diced Carrots
    • 2 lbs Beef chuck/shoulder trimmed of excess fat, cut into 4-6 pieces.
    • 1 Bay Leaf
    • 3/4 cup White Wine
    • Parmesan Cheese

    Equipment

    • Heavy Pan

    Method
     

    1. Sauté your vegetables until fragrant, then add your onion and sauté until it reduces by half, then add your meat, throw in your bay leaf, cover and cook on low simmer for 3 hours. Stirring regularly. If it seems dry, add a spash of water or beef broth.
      After 3 hours, add the wine and simmer uncovered for another hour and serve with ziti or any other tube pasta and Parmesan cheese.
    2. Note: This sauce benefits from resting overnight in the refrigerator, and it freezes well.

    Notes

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    How to Make the Perfect Amatrice-Style Pasta Sauce

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    This was a speciality of Florence’s in Boston’s North End. Sadly Florence passed away and the original restaurant closed in 2015. I like the idea of keeping the dish alive. I’ve heard they’ve reopened as the Florentine Cafe.

    After I moved away from Boston, I tried to recreate Florence’s recipe, and I think this is very close to the original. This sauce can be made thicker and more concentrated by just using one can of tomatoes. It’s your choice.

    For the purists, they would likely disagree that this is the famous pasta from the town of Amatrice. However I like both. If you want to sample the “real” dish from Amatrice, here is a link. https://www.ciaoitalia.com/seasons/season-2300/episode-2316/pasta-allamatrice

    Ingredients:

    1 large finely chopped Onion

    5 cloves of Garlic, finely chopped

    ½ lb. Pancetta (Italian Slab Bacon), either cut into ¼ inch cubes or ¼ inch strips 

    2- 28 oz. cans of crushed Tomatoes, or whole tomatoes that are lightly chopped in the processor. San Marzano’s are the best.

    3 tsp. Red Pepper flakes or a few whole red chili peppers – Optional

    2 Tbsp. Butter

    Few grindings of fresh Nutmeg

    Salt and freshly ground Black Pepper

    Grated Romano and/or Parmesan Cheese

    Pasta of choice. Bucatini is traditional, but I’ve used penne too.

    Preparation:

    Melt the butter over medium heat, and add the pancetta. After the pancetta starts to release it’s aroma and renders down, add the onion, garlic, and cook until translucent. 

    Now add the nutmeg, red pepper flakes and the salt and pepper. You want to just let the mixture sauté gently until it smells fantastic, usually about 5 to 10 minutes over medium heat. 

    Then add the tomatoes, bring it back to a simmer, and let it slowly cook. After 1 to 2 hours, you will have an amazing rich sauce, which is perfect with any tube pasta. Florence always served it with penne, so I do the same. 

    Before you add the sauce, always sprinkle your grated cheese over the drained pasta, toss and then add the sauce and toss again, and then add more Parmesan cheese. Tossing is the key to a well-made pasta dish.

    How to Make the Perfect Amatrice-Style Pasta Sauce

    This was a speciality of Florence’s in Boston’s North End. Sadly Florence passed away and the original restaurant closed in 2015. I like the idea of keeping the dish alive. I’ve heard they’ve reopened as the Florentine Cafe. After I moved away from Boston, I tried to recreate Florence’s recipe, and I think this is very close to the original. This sauce can be made thicker and more concentrated by just using one can of tomatoes. It’s your choice.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 large finely chopped Onion
    • 5 cloves Garlic finely chopped
    • ½ lb. Pancetta Italian Slab Bacon, either cut into ¼ inch cubes or ¼ inch strips
    • 2- 28 oz. cans of crushed Tomatoes or whole tomatoes that are lightly chopped in the processor. San Marzano’s are the best.
    • 3 tsp. Red Pepper flakes or a few whole red chili peppers – Optional
    • 2 Tbsp. Butter
    • Few grindings of fresh Nutmeg
    • Salt and freshly ground Black Pepper
    • Grated Romano and/or Parmesan Cheese
    • Pasta of choice. Bucatini is traditional but I use penne.

    Equipment

    • Saute Pan
    • Large Stainless Pot for pasta

    Method
     

    1. Melt the butter over medium heat, and add the pancetta. After the pancetta starts to release it’s aroma and renders down, add the onion, garlic, and cook until translucent.
    2. Now add the nutmeg, red pepper flakes and the salt and pepper. You want to just let the mixture sauté gently until it smells fantastic, usually about 5 to 10 minutes over medium heat.
    3. Then add the tomatoes, bring it back to a simmer, and let it slowly cook. After 1 to 2 hours, you will have an amazing rich sauce, which is perfect with any tube pasta. Florence always served it with penne, so I do the same.
    4. Before you add the sauce, always sprinkle your grated cheese over the drained pasta, toss and then add the sauce and toss again, and then add more Parmesan cheese. Tossing is the key to a well-made pasta dish.

    Notes

    If you enjoy my recipes, Join the Kitchen Join the Kitchen

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    Mastering Authentic Risotto: Tips and Ingredients

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    Risotto is one of the most amazing dishes known to man. It is a simple combination of butter, stock and rice, which when properly prepared rises to an art form.
    Many people do not know this, but in Italy rice is raised in the north in two main areas, the Piemonte (think Milan and Turin) and the Veneto, which is the area of Venice.

    The north of Italy has always been more of a rice centric region while the south was more of a pasta centric region. While not complicated to make, for an authentic risotto, the ingredients and cooking process must be followed carefully. I have seen many variations on this theme, but a basic recipe is a good place to start.
    There are a few things you must remember to make a good risotto:
    Only use true Italian Carnaroli or Vialone Nano rice, other rice just doesn’t give equal results. If you’re in a pinch, medium grain rice will give you vastly superior results to long grain rice, but it’s not quite the same. These rices can be purchased in most grocery stores, but can also be ordered online.
    Use weak stock, as the constant cycle of reducing will concentrate the flavor. I prefer stock at about one quarter strength. You don’t want to use a stock with garlic in it, as you will be reducing this stock down and thus any predominant flavor will definitely over power the final dish.
    Always have bit more stock than you think you’ll need simmering beside you. If you run out of broth, just substitute some warm water.
    Make sure that the stock is handy to the cooking area, and simmering before you start. If your right handed, keep the simmering stock to your right, and if your left handed vice versa.
    Note:  Once you begin the risotto, keep stirring. Now is not a good time to be distracted, as it will burn or scorch very quickly.
     
    This is the mother recipe for most risottos, and is the basic one that allows you to create the many variations.

    Ingredients: 

    4 to 6 cups of weak Vegetable or meat based stock
    3 Tbsp. Butter
    2 Tbsp. Vegetable Oil, don’t use extra virgin olive oil as the flavor is too strong
    2 cups Arborio Rice
    4 Tbsp. finely chopped white Onion.
    ½ cup Parmesan Reggiano
    Preparation:
    First begin by melting 2 Tbsp. of the butter and all of the oil in a heavy saucepan. Then sauté the onion until it becomes clear. Do not let it brown.
    Using medium heat, add the rice and stirring constantly, sauté it for 1 min. until it is completely coated with the oil and butter mixture.
    Using a ladle, start adding in the simmering stock, ½ to ¾ cup at a time. Stir constantly until the stock is absorbed and then add more.
    Continue the cycle until the rice is soft but still “al dente” Normally about 20 minutes, maybe more depending on the rice and temperature.
    Now, turn off the heat, add the rest of the butter, the Parmesan cheese and then salt and pepper to taste. Mix thoroughly.
    Serve in individual shallow bowls and serve immediately.  Risotto should not sit around until the other food is ready. Serve it as soon as it is finished. You may add additional cheese at the table.
    Note: It makes a perfect secondi (pasta/rice) course prior to a main dish.

    Cannellini Beans alla Marcella Hazan

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    I’m a bit obsessed with the beans now for two reason. Firstly, the beans I ordered from Rancho Gordo in Napa are so good, and secondly, the weather has taken a turn and become very cold, so these sorts of foods just beg to be made. Heres’s a link if you want some too, https://www.ranchogordo.com

    The creamy texture of these beans is wonderful. It’s a simple recipe, but takes some planning. However, the results are well worth the time.

    This is not Marcella’s exact recipe as she calls for sage and frankly, I’m not a big fan. However, if you are a fan, feel free to substitute sage for the thyme.

    I’m a big believer in soaking the dried beans for at least 4-6 hours or overnight. I like to use a heavy cast iron pan like Le Creuset to do the soaking, so I can go right to the stove top without any bother.

    And, I do add salt to the soaking water and I don’t discard the soaking water. I know this is heresy for some people, but I’ve had good results. I think the article below is well worth a read.

    It’s really only the soaking that requires the planning. After that, it’s just low and slow and a little hack that I’ve developed that works very well to finish the beans.

    Ingredients:

    1 lb dried Cannellini Beans, soaked for 4-6 hours so there is about 2 inches of water above the beans and with 1 Tbsp of sea salt mixed in.

    3 Tbsp Olive Oil

    1/2 Onion, coarsely chopped.

    1 Carrot, coarsely chopped.

    1 stalk Celery, coarsely chopped.

    3 cloves Garlic, peeled and mashed

    Fresh Thyme, just tie in a bundle with some butchers twine.

    Freshly ground Black Pepper

    Preparation:

    Bring the beans to a boil and skim away the scum that rises, then reduce heat and add in all ingredients, gently stirring them in.

    Cook it for at least 1 – 1 1/2 hours on a very gentle simmer, gently stirring occasionally.

    Preheat your oven to 350F, cover the pan and into the oven for an additional hour.

    Remove from the oven, remove the thyme bunch and serve with an extra drizzle of olive oil. I enjoy eating the vegetables, but feel free to remove them if you want pure beans.

    Note: If you have trouble finding dried cannellini beans, you can substitute great northern or navy beans.

    Cannellini Beans alla Marcella Hazan

    The creamy texture of these beans is wonderful. It’s a simple recipe, but takes some planning. However, the results are well worth the time. This is not Marcella’s exact recipe as she calls for sage and frankly, I’m not a big fan. However, if you are a fan, feel free to substitute sage for the thyme.
    Print Recipe Pin Recipe
    Prep Time 6 hours
    Cook Time 2 hours 30 minutes
    Servings: 6
    Course: Side Dish
    Cuisine: Italian
    Ingredients Equipment Method

    Ingredients
      

    • 1 lb dried Cannellini Beans soaked for 4-6 hours so there is about 2 inches of water above the beans and with 1 Tbsp of sea salt mixed in.
    • 3 Tbsp Olive Oil
    • 1/2 Onion coarsely chopped.
    • 1 Carrot coarsely chopped.
    • 1 stalk Celery coarsely chopped.
    • 3 cloves Garlic peeled and mashed
    • Fresh Thyme just tie in a bundle with some butchers twine.
    • Freshly ground Black Pepper

    Equipment

    • Heavy Pot

    Method
     

    1. Bring the beans to a boil and skim away the scum that rises, then reduce heat and add in all ingredients, gently stirring them in.
    2. Cook it for at least 1 – 1 1/2 hours on a very gentle simmer, gently stirring occasionally.
    3. Preheat your oven to 350F, cover the pan and into the oven for an additional hour.
    4. Remove from the oven, remove the thyme bunch and serve with an extra drizzle of olive oil. I enjoy eating the vegetables, but feel free to remove them if you want pure beans.
    Note: If you have trouble finding dried cannellini beans, you can substitute great northern or navy beans.

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      Let us know how it was!