The ORIGINAL Bolognese from 1881
The sauce recipe originally appears in Pelegrino Artusi’s “La scienza in cucina e l’arte di mangiar bene” in 1881. He doesn’t call it a ragù because that refers to a slow-cooked sauce, whereas this sauce can be cooked in under 10 minutes.
50g Pancetta
150g Veal
¼ Yellow Onion
½ Carrot
Celery (2 Palms)
40g Butter
Flour (Pinch)
Broth (Ladle)
Very little or no salt
Pepper
Nutmeg (Optional)
Horse-Tooth Pasta
-Fry the pancetta for a couple minutes, then add the veal and fry till slightly brown.
-Add finely diced veggies and butter.
-Once cooked, add a pinch of flour, broth, salt, nutmeg, and toss with the al dente pasta.
Top with ground black pepper and Parmesan, and enjoy!
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