What is Bolognese? On wikipedia, bolognese is defined as a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese.” In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
At Rendezvous, we are keeping it all beef over an egg-based pasta. We are not ready to make fresh pasta just yet, but it is an aspiration of mine. The base was made on Thursday by our group of volunteers.