Fettuccini with Ragù alla Bolognese (for 2)


Ragù alla bolognese dates back to the 1800s and is considered to be a national dish of Italia. The Italian Academy of Cuisine actually decreed a formal recipe for bolognese and further stipulated that the treasured sauce should only be served with flat noodles such fettuccini, tagliatelle, or lasagna, and “never be served with spaghetti.”

Authentic bolognese starts with a soffrito of onion, celery, garlic, and carrot, ground beef and/or pork, and everything slowly simmers with wine, milk, and concentrated plum tomatoes. The sauce gently cooks for hours to produce a thick, intensely flavored ragu´. Once the pasta is cooked and layered with sauce, Parmesan and parsley go over the top.

Jay’s version calls for Angus ground beef, and in keeping with Italian tradition, also includes a small amount of pancetta (brined pork belly similar to bacon.) 




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