Authentic, traditional Bolognese from Battedizzo
This is NOT a dish either my mum or my gran would ever have made; it is from the area around Bologna. Everyone has their own version, this one has always been a game dish - often wild boar. I'm using venison. It's not as full on tomato as many southern dishes - or as the dodgy versions made in many restaurants...
INGREDIENTS
good olive oil
pork belly, pancetta, prosciutto or something good and fatty - finely chopped
leek
carrot
garlic
bay leaves
venison or boar (pork shoulder or beef would do, but traditionally it’s a game meat)
1 or 2 tablespoons tomato puree
glass of red wine (make it a large one!)
nutmeg
a good amount of pork stock
a small pour of milk
Watch the video
METHOD
Heat the oil
Add the pancetta, prosciutto or pork belly
Finely - really finely - chop the leek, carrot & garlic and cook slowly with the bay leaves until the veg is soft (about 10-20 minutes) This is a sofritto
Meanwhile, cut the game meat into small pieces. Don’t use mince and don’t mince the meat Really small. It’s a Zen exercise
Add the meat to the sofritto and stir it about, cooking it through for about 15 minutes
Add the purée and stir through to coat everything. Turn up the heat
Add the wine and stir through. Cook for about 10 minutes
Add the pork stock
Get it to the boil, then turn it down.
Add the nutmeg
Cook it slowly for 1-2 hours (the longer the cook, the deeper the flavours)
When the sauce has reduced add your milk. Cook it for a further 15-20 minutes.
Don’t let it dry out
Cook the pasta. Tagliatelle or fettuccine are common, but anything that will hold a sauce; I used gigli
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