Bolognese sauce is probably the best known and most popular to accompany Italian pasta, although the versions we use outside of Italy are not always very authentic. Actually we should rather talk about ragout, and remember that we can make easier versions just as succulent. It is the case of this somewhat tricky recipebecause it will be ready in just half an hour.
Calling this preparation a cheat recipe is not what we say, but it is already stated in the original source itself, be aware that the best ragouts may even require several hours of slow cooking. The solution for this express version is to resort to the sausage meat or pork sausagesraw from the butcher shop, omit the previous sauce and add creaminess with mascarpone cheese, which is not only used to make sweets.
Once we have the extracted meat from the sausage casing, which we logically recommend is of the best possible quality and with the minimum of additives that we find -with a lot of meat and few starches or flavor enhancers-, the recipe is prepared in a sigh. We can use any type of pasta that we like, but make it short and, preferably, hollow and/or grooved Where can the sauce stay?
Remove the meat from the pork casings and chop lightly. Grate the peeled garlic and heat generous tablespoon of oil in a wide saucepan with the fennel or cumin seeds, letting them release their aroma without burning.
Add the meat with a little pepper and salt, stir well and add the garlic. Cook over medium heat until well browned, breaking it up with a spatula or spoon, and sprinkle with the wine. let it evaporate and add the tomato with all its juices and the concentrate, if we have it, and season with salt and pepper.
Cook over medium-low heat for about 15-20 minutes, letting it reduce. Add the mascarpone, stir and continue cooking over low heat. Cook while the pasta in plenty of salted water until it is a minute before being al denteas indicated on the package. Reserve some of the cooking water and drain.
Quickly pour into the saucepan with the sauce, stir and add part of the reserved water if necessary because it is very dry. serve immediately with grated Parmesan to taste, black pepper and oregano.
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With what to accompany pasta with sausage ragu
A good portion of this pasta dish with ragu is a complete and satisfying meal that we only recommend accompanying it with a light salad and fruit for dessert to refresh the menu. Although it is not canonical in Italy, we will not say no to a piece of good bread to cover the plate and not waste the sauce.
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