Bolognese Sauce with Ravioli Recipe

Perhaps one of the most famous pasta sauces outside Italy, Bolognese sauce is rich ragu from the city of Bologna in Emilia-Romagna, an area famous for fine foods. 

Serves 6

Ingredients:

8 ounces cottage cheese

2 tablespoons freshly grated Parmesan cheese, plus extra for serving

1 egg white, beaten, including extra for brushing

1/4 teaspoon ground nutmeg

11 ounces fresh pasta dough

all-purpose flour, for dusting

For the Bolognese sauce:

1 medium onion, finely chopped

1 garlic clove, crushed

2/3 cup beef stock

12 ounces ground extra-lean beef

1/2 cup red wine

2 tablespoons concentrated tomato paste

14-ounce can chopped plum tomatoes

1/2 teaspoon chopped fresh rosemary

1/4 teaspoon ground allspice

salt and ground black pepper

Method:

1. To make the filling, mix the cottage cheese, grated Parmesan cheese, egg white, seasoning and nutmeg thoroughly .
2. Roll the pasta into thin sheets, then place small amounts of filling along the pasta in rows, leaving a gap of 2 inches between them. Moisten around the filling with beaten egg white. 
3. Place a second sheet of pasta lightly over the top. press between each pocket to remove air, and seal.
4. Cut into rounds with a fluted ravioli or pastry cutter. Transfer to a floured dish towel and let rest for at least 30 minutes before cooking. 
5. To make the Bolognese sauce, cook the onion and garlic in the stock for 5 minutes or until all the stock has reduced. add the beef and cook quickly to brown, breaking up the meat with a fork.
6. Add the wine, tomato paste, chopped tomatoes, rosemary and allspice. Bring to a boil and simmer for 1 hour. Season to taste.
7. Cook the ravioli in a large pan of boiling, salted water for 4-5 minutes. (Cook in batches to keep them from sticking together.) Drain thoroughly. Serve topped with the Bolognese sauce. pass grated Parmesan cheese separately. 

Variation

Stir in a handful of chopped chicken livers with the ground beef to add a more meaty richness to the sauce. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.