Guy's Spaghetti with Ragù Bolognese

 

One of Winter's ultimate comfort foods, Spaghetti Bolognese is like an old reliable friend who shows up just when you need a big warm hug. Bolognese sauce, known as Ragù alla Bolognese in Italy, is a meat-based sauce originating from Bologna and is customarily served with tagliatelle or other flat pasta such as pappardelle or fettuccine. Genuine Italian ragù is a slowly cooked sauce that characteristically includes a soffritto of onion, celery and carrot, minced or finely chopped beef and red wine. A small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a rich thick sauce. My husband also includes lots of garlic, pepperoncino, cremini mushrooms and a bouquet garni of bay leaves, fresh thyme and parsley plus a healthy dose of dried Greek oregano for his signature Ragù Bolognese. Served on a bed of our favourite Mancini Pasticio Agricolo spaghetti made in Le Marche, topped with grated Parmigiano-Reggiano, few could argue that it isn't molto delizioso.

Guy's Spaghetti with Ragù Bolognese
Serves 10

1 lb cremini mushrooms, cleaned, trimmed and thinly sliced
4 tbsp butter
2-3 tbsp olive oli
3 lb lean ground beef

2 cup chopped onion

2 cups chopped celery

2 cups chopped carrot

5 garlic cloves, crushed

1/2 tsp pepperoncino or chili flakes

Bouquet garni: 2 bay leaves, parsley and thyme 

1/8 cup dried oregano

5 cups homemade tomato sauce, or good quality store-bought
4 tbsp tomato paste
2 cup red wine
Kosher salt and fresh ground pepper, to taste
2 lb quality spaghetti, such as our favourite Mancini Pasticio Agricolo
1 cup coarsely grated Parmigiano-Reggiano or Pecorino 

Pour a few tablespoons of olive oil in a large saucepan set on medium-high and add the ground beef, stirring frequently until the meat is no longer pink and is cooked through, about 8 minutes. Drain the fat from the beef and set the beef aside, discarding the fat. In the same pan, add a few tablespoons of olive oil and add the chopped carrot and cook for 2-3 minutes, followed by the celery, then the onion. Cook until the vegetables are soft, about 15 minutes. Add the garlic and pepperoncino and sweat until soft and fragrant, about 6 minutes. Then add the homemade tomato sauce, tomato paste and stir thoroughly to combine. Turn the heat down to low, then add the mushrooms plus the red wine and continue stirring until the mixture is well combined. Cover the sauce and continue cooking on low heat to marry the flavours, about another 60-90 minutes or even longer, being sure to remove the bay leaves before serving.

Set a large pot of water to boil over high heat, and when it comes to a rolling boil, add the pasta and cook according to the manufacturers instructions. When al dente or to taste, drain in a colander then return to the pot and combine with enough bolognese sauce to coat the noodles. To serve, arrange the pasta in warmed dinner bowls and top with a mound of addition sauce, as desired. Sprinkle some grated cheese on top and serve immediately, with additional parmigiana on the side for those who wish a little more.