Ragù Bolognese is one of my favorite sauces in Italian cuisine; it is so tasty and soul satisfying.

While living in Italy I find out that every Italian cook has a favorite version of making the Ragù alla Bolognese, but the long slow cooking process is the same.

My recipe includes fresh herbs such as bay leaf and rosemary as they deepen the flavor of the sauce as they simmer.

INGREDIENTS:

1 lb. fresh tagliatelle pasta

2 tbsp. extra-virgin olive oil

2 medium onions, finely chopped 

13 oz. ground beef (85% lean)

2 celery stalks, finely chopped 

2 carrots, peeled and finely chopped 

1 lb. tomato purée

1 Tbsp. tomato paste

Salt and freshly ground black pepper

1 sprig rosemary 

Finely grated Parmesan 

STEPS:

In saucepan over medium heat pour the olive oil; add the diced carrot, celery, and onion and cook for about 10 minutes or until soft stirring frequently with a wooden spoon.

Add the ground beef and stir repeatedly by breaking up any lumps, then cook until all the meat is browned about 10 minutes. Then add the crushed garlic and stir.

Pour the tomato purée, tomato paste and stir to blend, add the rosemary, bay leaf and season with salt and freshly ground pepper.

Let simmer on low heat for at least 3 hours stirring occasionally, add more water if needed. 

Bring a large pan of water to a boil. Once boiling, add salt and cook the pasta until al dente, drain then add the sauce to the pasta and stir.

Serve warm with grated Parmesan cheese and drizzle with olive oil.