Tuesday, 6 April 2010

Pasta alla bolognese (finnish recipe a la Stezz)

[This post is sponsored by Misha]

This is the way it's called all over the world even though we call it in Italy "Pasta al ragù" (the ragù is "alla bolognese").

It's mainly made of tomato and minced meat BUT not only of that (and this is basically the difference between the one you find in "JukkaPekka's restaurant" and a proper italian one).

INGREDIENTS for 4 persons
  • 1/2 onion
  • 1 carrot
  • a bit of persil
  • 1 glass of red wine
  • salt
  • extravirgin olive oil
  • 1.6Kg of sleeved tomatoes
  • 0.4 Kg of minced meat (naudanjauheliha)

Slice carrot, onion and celery in thin slices. Put 1 dl of oil into a casserole just to cover the bottom and put the carrot onion persil and celery in. Start frying at low temperature until the onion gets yellowish.

Then throw the minced meat in and cook until it gets brown. At that point put the red wine and let evaporate.

Now it's time to raise the temperature and to put the tomatoes that you previously slightly pressed.

Add 1-2 dl more of oil if needed and cook for 30/40 minutes (this would pretty much depend on the temperature you are cooking at) stirring regularly. You will understand that it's done when the sauce reduced its quantity to half of the original one. At that point the meat will be 50% of the tomatoes (you started at 25%).

Add salt as you like.

Cook the pasta now and take it out one minute before you usually would and finish cooking it in the sauce.

Add parmigiano in big quantity.


Spaghetti Bolognese - Michaelangelo, Aspendale...Image by avlxyz via Flickr

To give you an idea this is the desired result. You can see how all the pasta is red and cooked together with the sauce.

Spaghetti Bolognese with Ground BuffaloImage by 1JLS via Flickr

This is how it shouldn't look like, you can see the sauce on top of the pasta (and probably the pasta is like glue now...)

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  1. Grande Ste!! Finalmente qualcuno che ha il coraggio di dire ai non italiani che non posso cuocere la pasta, metterla nel piatto e poi appiccicarci sopra il sugo...

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