Few dishes are more comforting on a chilly day than a rich pasta Bolognese. We’re going traditional with our recipe with the exception of our use of Zepter Masterpiece Cookware, which will allow us to cook our Bolognese sauce the healthier way, at low temperatures and without adding any water, oil or fats.
Pasta Bolognese dates back all the way to 18th century Italy and is typically served with “tagliatelle” style pasta. Tagliatelle are long noodles that are thicker than spaghetti, making them perfect for picking up the chunky Bolognese sauce. In fact, the Italians call Bolognese sauce “ragu” so if you find yourself in the boot shaped country craving a plate of the meaty sauce be sure to ask for “Tagliatelle al Ragu”.
As we previously mentioned, we’ll be making our sauce in Zepter Masterpiece Cookware. Our ingredients will retain maximum nutritional value and intense flavor, since they’ll cook in their own juices at low temperatures. We won’t use any water or oil during the preparation of our sauce, since all Zepter cookware is constructed from 316-L stainless steel, which prevents any sticking and produces no toxic substances during the cooking process.
- 500 g ground beef
- 2 onions
- 5 cloves garlic
- 200 g celery
- 2 carrots
- 100 g pancetta
- 500 g fresh diced tomatoes
- 3 dcl. red wine
- Fresh pasta (tagliatelle)
- Fresh basil
- Add the onion, garlic, carrot, celery, pancetta and diced tomatoes to the same pot and mix to combine with the beef
- Pour the wine over the mixture, cover the pot and cook on low heat 90°C for 20 minutes
- After 20 minutes, uncover the pot and add the pesto, cooked tagliatelle and fresh basil leaves
- Mix and let sit for 5 minutes
- Serve in Eden porcelain
Chef Petra Geric