Dave's perfect wonderful ragu bolognese for your spaghetti
I started trying to make this when I had no idea how to cook and spent years getting it right. Now I'm very good at it. Srsly. Takes a half hour of active cooking, and at least a half hour of inactive cooking but can go all day. You want a big cooking vessel for this.
Ingredients 1/2 an onion, small dice 1 carrot, small dice 1 stalk celery, small dice 2 cloves garlic, pressed or thin sliced
1 pound of 1/2 beef 1/2 pork. Or just one of either. Chicken is fine I guess. 2 strips bacon or equivalent, small dice
1 can of tomatoes, or 1 1/2 cups passata. The fanciest you can find at the store. 1/2 cup white wine or chicken stock (some better than bouillon is fine) 1/4 cup milk 1 tablespoon tomato paste Olive oil 1 tsp dry herbs (italian herb mix or oregano) - you could also use some fresh basil, just toss it in a half hour before you're done and fish it out
Hardware Big pan or pot for the sauce. You need some space at the bottom. A big pan or pot for the spaghetti.
Method Turn heat to mid-high.
Brown Meat
Mid-high heat. Meat in pan with olive oil and some salt. Brown it and break it up with a potato masher or spoon. Remove the meat, and then the fat we don't need it. (leave a little).
Soffritto
Medium-low heat. Add the bacon, fry until soft. Then the veggies. Season. Fry until soft. Don't let them brown.
Build the sauce
Medium heat. Add tomato pate, fry on the bottom and mix in.
Meat back in, stir to mix it up.
Add the stock/wine, stir until it evaporates. Scrape the bottom. Then do the same with the milk.
Add most of the tomatoes, you want to cover the mix plus a little more. Add the herbs.
Cook uncovered on low heat for minimum half an hour. If the sauce starts to get too thick, just add some tomato in. If you run out of tomato, add water. Taste it and adjust salt and pepper.
When its dinner time, cook the spaghetti with the sauce for a minute before serving. Serve with a lot of good parmesan and some fresh basil.
I shared last night how I make my all day sauce (without meats) next time I’ll share the one with all the fixings:
It depends on how many people you’re making it for but it’s so easy to make your own sauce.
Get three cans of crushed tomatoes (I prefer the tuttorosso brand) One can of tomato paste
Sauté up a full bulb of garlic with some olive oil, once the garlic is roasted to your liking add the crushed tomatoes and the tomato paste (I get one that either has roasted garlic or basil) add in about a cup & 1/2 of water and get all the excess tomatoes and paste from the cans and add to the sauce.
Measure with your heart with the following spices: Garlic powder - heavy Basil Pepper Salt Parsley (I go HEAVY) like a handful I also add in a few tablespoons of kinders the blend seasoning Add in about a 1/8 cup of freshly grated Parmigiano-Reggiano & the same thing with Pecorino Romano
Bring to a boil and then put on low and let simmer on the stove occasionally stirring on low for at least 4 hours for the best results and taste but can also be done on two hours just cook at a higher temp and stir more often to ensure sauce doesn’t burn.
When you put the water on the stove to boil the water then the sauce up to bring to a gentle boil add some more parsley and basil. (If you can this would be the time to add fresh basil and parsley should you have it available and I tell you having it really pushes the sauce over the edge)
I’m telling you it is so easy snd will have you never again wanting to buy a jar of sauce ever again. With whatever sauce you don’t need for the pasta or freezes so well just let it cool down before you freeze it.
@MyMonstersAreReal Oh it's not sweetness you *taste* right. It's a balancing of flavours. Like tomatoes have a sweetness too but they're super acidic. It's not like you're adding straight sugar.
@CountScrofula I know some people who add straight sugar and it kills my soul a little 😂 if you cook the tomatoes long enough it kills down the acidity. I typically will let my sauce cook for about 6-7 hours all day on the stove.
The home made sauces usually are the best. Techniques often vary. Yet I have yet to taste a commercial sauce that is better than the homemade versions if done right.
My 11 year old nephew asked me for a recipe a few days ago and I wrote it out kinda like this. I even got to add “use a disposable pan so you don’t have to wash it” and “have your mom help”
