RAGU ALLA BOLOGNESE

Ragu or meat sauce is always a welcome addition to a meal. Bologna- a city north of my region in Italy- is the home of this tasty sauce.

INGREDIENTS

Ground meat- 1/2 kg ( 1 lb) each of veal, beef and pork. Less or more depending of the amount you want. It's a 3 meat sauce.

1 onion-chopped.

3 garlic buds-diced.

Parsley- few sprigs. Fresh is better. Chopped.

1 can of plum tomatoes.

2 bottles of Pomodoro/ tomato Passata.

Olive Oil.

Salt, pepper.

Optional-tomato paste.

DIRECTIONS

Add olive oil to a large pot.

Saute the chopped onion for about 4-5 minutes adding the garlic buds diced..

Add the meat- salt and pepper to taste.

Brown thoroughly.

Add the chopped parsley.

Add a can of plum tomatoes crushed.

Add 2 bottle of tomato passata.

Salt and pepper again to taste.

Some  cooks may want to add 1/2 can of tomato paste.

Simmer for 2 1/2 to 3 hours.

This sauce is best on homemade fettucine. Penne and ziti are other dry pasta that work well with this sauce.

For an easy meal, this sauce  on pasta can serve as the meat portion. Served with a  salad, it is a complete meal. For the busy cooks- make a large portion so it can be used for more than one meal during the week. I usually make enough to give a portion to my two working daughters to help with their meal planning in their busy work weeks. My second cousin- Roberta, who lives in Cassino loves this dish. During her birthday on a Canadian visit in 2009, it was her request for this sauce so it was a big part of her celebration.
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