In a saucepan over medium heat, heat the diced salt pork in the oil until it turns light brown. Remove the salt pork from the saucepan. Brown the finely chopped garlic in the oil. Add the onion and cook until translucent. Add the carrot and celery, cooking until they soften and begin to change color. Stir in the ground beef and cook until it turns brown. Increase the heat and pour in the wine, stirring as it boils. Pour in the light cream and bring to a boil for 3 minutes. Dilute the tomato paste in the broth and add it to the saucepan. Add the peas, cover, and allow the mixture to simmer for 45 minutes. Stir in the butter, salt, pepper, and nutmeg. Cook at a simmer for an additional 15 minutes, stirring well.
Bolognese is a hearty Italian meat-based sauce that originates from the city of Bologna in the Emilia-Romagna region of Italy. It is a beloved classic in Italian cuisine, known for its rich, savory flavors and thick, meaty consistency. The Borgatti family is from Emilia-Romagna, and this is our family’s recipe for Bolognese.
The traditional recipe for Bolognese sauce, as we know it today, emerged in the late 18th century. It was initially a humble peasant dish that gradually gained popularity and recognition as it spread beyond Bologna.
Bolognese sauce is most commonly served with tagliatelle, which are long, flat ribbons of pasta. The wide surface area of tagliatelle allows the thick Bolognese sauce to adhere to the noodles, ensuring each bite is packed with flavor. However, it is also delicious when paired with other pasta shapes such as fettuccine, pappardelle, rigatoni, or even spaghetti. The sauce’s robust and meaty nature complements these pasta shapes, creating a satisfying and comforting combination.
Bolognese sauce has become a staple in Italian and international cuisine, with numerous variations and adaptations found worldwide. It is often cherished for its versatility, as it can be used as a filling for lasagna and in other culinary creations.