Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Traditional Italian Bolognese Sauce – Ragu’ alla Bolognese
Try this hearty and traditional Italian bolognese sauce over your favorite pasta, lasagna or gnocchi A must-try Italian cuisine staple!
This is a must-know recipe for any Italian cook.
The recipes starts with a soffritto: sauteing some vegetables (carrots, onions and celery), adding ground meat and slowly cooking with crushed tomatoes and white wine for about an hour.
Ingredients: to make about 3 quartz (12 cups) of sauce
- 1 medium onion
- 1 large carrot
- 1 large celery stalk
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 lb ground pork
- 2 cans of 28 oz (total 56 oz) crushed tomatoes (I used San Marzano)
- 1.5 cups white wine
- 1 rosemary sprig
- 2 whole cloves (optional)
- salt and pepper to taste
Preparation time: 15 minutes to prepare, at least 1 hour to cook
Directions:
Step 1: Chop the onion, carrots and celery in small pieces. Saute’ the vegetables in a large sauce pan, over medium heat with two tablespoons of olive oil, for about 5 minutes.
Step 2: Mix in the ground pork and beef. Stirring continuously with a wooden spoon, cook over medium-high heat for about 5 minutes, or until all the meat is brown.
Step 3: Add the crushed tomatoes, white wine, rosemary sprig and whole cloves (if you use them). Salt to taste. Cover the pan, and simmer the sauce for about 50-60 minutes over medium heat. Check and stir once in a while.
Step 4: If the sauce is too watery, uncover the pan and cook uncovered for the last 5-10 minutes. Remove (if you can or if you like) the rosemary and whole cloves.
Traditional Italian Bolognese Sauce – Ragu’ alla Bolognese
Try this hearty and traditional Italian bolognese sauce over your favorite pasta, lasagna or gnocchi A must-try Italian cuisine staple!
Servings:
0
Prep Time
15 min
Cook Time
1 hr,
Resting Time
Total Time
1 hr, 15 min
Ingredients
- 1 medium onion
- 1 large carrot
- 1 large celery stalk
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 lb ground pork
- 2 cans of 28 oz (total 56 oz) crushed tomatoes (I used San Marzano)
- 1.5 cups white wine
- 1 rosemary sprig
- 2 whole cloves (optional)
- salt and pepper to taste
Instructions
- Chop the onion, carrots and celery in small pieces. Saute’ the vegetables in a large sauce pan, over medium heat with two tablespoons of olive oil, for about 5 minutes.
- Mix in the ground pork and beef. Stirring continuously with a wooden spoon, cook over medium-high heat for about 5 minutes, or until all the meat is brown.
- Add the crushed tomatoes, white wine, rosemary sprig and whole cloves (if you use them). Salt to taste. Cover the pan, and simmer the sauce for about 50-60 minutes over medium heat. Check and stir once in a while.
- If the sauce is too watery, uncover the pan and cook uncovered for the last 5-10 minutes. Remove (if you can or if you like) the rosemary and whole cloves.
- Cook your pasta following the direction on the package. Mix the pasta with some bolognese sauce and sprinkle with freshly grated Parmesan cheese.
