The Best Beef for Bolognese (+Recipe)
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INGREDIENTS
- Your favorite pasta, cooked according to the instruction on the package
Sauce:
- 1.4 pounds/650 grams ground beef
- 4 carrots, peeled and chopped
- 2 onions, chopped
- 3 celery stalks. chopped
- ⅓ cup white wine
- ¼ cup olive oil
- 7 ounces/200 grams tomato paste
- 1½ cans crushed tomatoes
- 1½ cups warm water
- Bunch of thyme
- 2 sage leaves
- 1 bay leaf
- 1 teaspoon salt
- ⅓ teaspoon black pepper
INSTRUCTIONS
- In a saucepan, heat olive oil and brown the meat until all the liquids evaporate, and the meat gets a nice color with some browning at the bottom of the pan. Remove it to a bowl.
- Add the carrots, onions, and celery to the pan, and continue sautéing for a few minutes.
- Return the meat to the pan. Add white wine and mix until the liquids evaporate, then add tomato paste, crushed tomatoes, water, salt, and pepper. Mix everything well together.
- Add the thyme, sage, and bay leaves. Close the pan and cook on low-medium heat for about two hours, stirring occasionally to prevent the sauce from sticking to the bottom.
- After two hours, the sauce will have reduced and obtained an amazing texture.
MY NOTES
FAQ
What is the best beef for Bolognese?
The best beef for Bolognese sauce, you want to use whole cuts of beef and then mince or grind them yourself. Choose a cut with a good balance of meat and fat, as well as flavor. Some cuts that are commonly used for making Bolognese sauce include:
Chuck: Chuck is a flavorful and relatively fatty cut that’s great for slow cooking. It has enough fat to keep the sauce moist and adds richness to the dish.
Brisket: Brisket has a good amount of fat and connective tissue, which breaks down during cooking, adding richness and depth of flavor to the sauce.
Short Rib: Short ribs are known for their rich, beefy flavor and marbling. Slow-cooked and then shredded or finely chopped, they can make a delicious and hearty Bolognese sauce.
Round: Round cuts like bottom round or top round can also be used, but they are leaner, so you may need to add additional fat to the sauce to prevent it from becoming dry.
The best beef for Bolognese depends on your personal taste, and using one of these cuts is recommended.
What pasta should I use for Bolognese?
The traditional pasta choice for Bolognese sauce is tagliatelle. Tagliatelle is a flat ribbon pasta, similar to fettuccine but typically narrower. Its broad surface area and slightly thicker texture make it an excellent choice for hearty meat sauces like Bolognese, as the sauce clings well to the pasta.
However, Bolognese sauce can also be enjoyed with other pasta shapes, depending on personal preference. Some popular alternatives include:
Fettuccine: Fettuccine is similar to tagliatelle but slightly wider. It works well with Bolognese sauce for the same reasons as tagliatelle.
Pappardelle: Pappardelle is a wider, flatter pasta that pairs beautifully with rich, meaty sauces like Bolognese. Its broad shape allows it to hold plenty of sauce.
Rigatoni: Rigatoni is a tube-shaped pasta with ridges on the outside. The nooks and crannies in rigatoni help trap the sauce, making each bite flavorful.
Spaghetti: While not traditional, spaghetti is a versatile option that many people enjoy with Bolognese sauce. Its thin, long shape allows the sauce to coat each strand evenly.
