When I was growing up, pasta with meat sauce consisted of browning and draining the fat off ground beef and adding a jar of Prego or Old World Style Ragù sauce. However, Mario Batali’s Tarry Lodge restaurant forever altered how I enjoy pasta with meat sauce. The Tagliatelle Bolognese at Tarry Lodge is mouth-watering. However, Mr. Batali’s bolognese is not a sauce – it is truly a ragu. All of the main courses at Tarry Lodge are delicious but 9 times out of 10, I end up ordering Tagliatelle Bolognese. I can’t help myself and every time I lick all evidence of the bolognese off the dish.
Quite a few years ago, well before my first visit to Tarry Lodge in 2008, I found Mr. Batali’s recipe for Ragu Bolognese on the internet. (That was back when we had dial-up modems to connect to the World Wide Web.) I tried the recipe but with lackluster results. However, a few years ago I decided to look up the recipe and found that it has been adapted from its original version. The changes are slight, but make a world of difference.
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I’m not going to lie – the prep work for Ragu Bolognese is labor intensive. The recipe calls for finely chopped veggies. I spent about one hour prepping all of the ingredients. Also my butcher will not grind the pancetta for me, so I manually chop it up with a knife – not a simple task. To add insult to injury, the ragu needs to simmer for 2 to 3 hours on the range top. You could dice all of the ingredients into larger pieces, but in my opinion it defeats the whole purpose of this recipe. For the best tasting ragu, the ingredients need to be finely chopped so that they all melt and meld together over a 3 hour simmer. The result is a meat ragu which is not “saucy,” but rich, flavorful and delicious.
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This ragu is worth the effort. I portion the leftover ragu into individual servings and freeze it so that I can enjoy Ragu Bolognese for a quick hearty lunch or an easy dinner.
Ragu Bolognese (adapted from Mario Batali’s Ragu Bolognese.) The preparation of this ragu is labor intensive so I often prep all of the ingredients (except the onion and garlic) the day before. Otherwise, you will be in the kitchen all day. I prefer to use mezzi rigatoni pasta as the ragu finds its way into the “tube” of the pasta. Enjoy and savor every bite!
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Serves 6 people; Prep time – 1 hour; Cook time – 2 to 3 hours
Ingredients
For the Pasta:
Preparation:
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 28/10/2023 18:34
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