RAGU' DI CARNE ALLA BOLOGNESE
Slow-Cooked Beef & Pork Ragù Sauce
SUPER FAST & SUPER TASTY, HERE'S HOW:
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Prep your pasta
Fill 3/4 of a pot with water and bring water to a boil.
Add salt to the boiling water (5-10g per liter).
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Pour in your pasta and mix well every so often so none of the pieces stick.
Heat your ROWDY sauce by following the steps below.
Strain your pasta before it turns to mush - read the pasta packet for timings!
FUN FACT
Adding oil to the pasta water to prevent it from sticking is a myth & a mistake!
The oil will coat the pasta and won't allow for the sauce to stick to it as it should.
Instead, just stir the pasta well every so often after throwing it into the water, that'll do all the unsticking you need!
Prep your sauce
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Twist open the metal band and pop open the lid with the hook on your can opener or with a bottle opener.
Pour the sauce into a small pot on low-medium heat.
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Let the sauce heat until bubbling and piping hot all the way through.
Stir some starchy pasta water into the sauce right before you strain the pasta.
FUN FACT
Mixing a bit of starchy water to the sauce (a magical action we call 'MANTECARE' aka to emulsify), will give the sauce a glossy, silky coating, making it cling perfectly to each piece of pasta.
FUN FACT
Dolloping sauce on top of a plate of plain pasta is a cardinal sin!
Pasta and sauce are partners. Pasta is not a base and sauce is not a topping, they depend on each other for a perfectly balanced dish where every bite is full of flavour.
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Pour the sauce onto the strained pasta and mix it in!
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OUR PASTA RECOMMENDATIONS
In Bologna, you’ll never find ragù alla bolognese on spaghetti. The traditional pairing is fresh egg tagliatelle, wide enough to “hold” the chunky sauce.
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RIGATONI
CONCHIGLIE
PAPPARDELLE
PENNE RIGATE
FUN FACT
There’s an official measurement for tagliatelle: 8 mm wide when cooked, supposedly matching the size of Venus’s hair in Botticelli’s The Birth of Venus!
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But dry durum wheat pasta works perfectly well too!
Ribbed pasta shapes will work best at holding on to the sauce so each bite is super tasty.
We recommend:
Spaghetti bolognese is actually an Anglo invention!
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(YOU CAN USE ROWDY FOR WAY MORE DISHES THAN JUST PASTA!)