My recipe of the Bolognese sauce it is a must of Italian cuisine, but even if it is classic, there are many small variations. The typical sauce for traditional lasagna or simply to dress your favorite pasta, whatever they are noodles or orecchiette.
There is only one Bolognese sauce and it was deposited in 1982 at the Italian Academy of Cuisine at the Chamber of Commerce and from there the small variations are born and each family has its own perfect recipe!
There my family recipe it's quick and easy and doesn't need much cooking experience, so let's put on the apron and prepare this recipe together!
Read also: Homemade ravioli
Difficulty: low
Cooking: 30 minutes
Preparation: 10 minutes
Flat cost: low
Doses: 2 people
INGREDIENTS FOR 2 PEOPLE
TOOLS USED
• saucepan,
• pot for cooking pasta,
• various containers,
• various cutlery.
HOW TO PREPARE RAGU 'ALLA BOLOGNESE
• Cut the onion, carrot and celery stalk into small cubes, previously washed and cleaned.
P.prepare the sauce:
• Grease the pan with a little olive oil, add the chopped vegetables and brown over low heat.
• As soon as they begin to wilt, add the minced minced meat and mix. With the wooden spoon try to chop it up again, until the size of the pieces of meat will be to your liking. Continue cooking over low heat.
• As soon as the meat begins to cook, pour the white wine and let it evaporate, season with salt.
• When the wine has evaporated, pour the tomato puree with the basil leaf (my tomato puree already contains one, if not, add it) and continue cooking, again over low heat, until the Bolognese sauce thickens slightly.
• Remove from the heat and use your Bolognese sauce for your recipes.
If you decide to season the pasta:
• Cook the pasta in salted water, drain it and season it initially with a few ladles of Bolognese sauce; Serve and add more sauce on your seasoned pasta.
• Serve hot.
• For this recipe of mine, the meat sauce is always cooked over low heat.
• If you do not have all the vegetables at hand, you can also use the ready-made frozen sauté.
• For a stronger flavor, you can substitute white wine with Red wine.
• You can prepare this recipe even the day before.
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During my walks in the Roman alleys, I discovered, thanks to the help of some of my chef friends, many secrets and advice, which I now share with you to realize, in home, a creamy and perfect carbonara in the sign of true tradition and taste.
For 4 people use 400 grams of pasta (cooked strictly al dente). The right proportion for four diners is three egg yolks and one whole egg.
Don't use much pepper. Black pepper is a strong flavored ingredient that, when used in excess, tends to cover the taste of carbonara.
There pasta still very hot it should be poured into the bowl with egg and pecorino. Stir quickly (with the heat off) to obtain a creamy consistency, adding 2–3 tablespoons of the pasta cooking water. The egg must cook with the heat of the pasta, otherwise you risk eating pasta and omelette.
Finally, you just have to add the bacon (browned in a pan) and the freshly ground black pepper. Thus, you have made a real traditional creamy carbonara and a pinch of Rome in your home.
For the simple and very fast preparation, you can use peppers of your choice, Red and yellow or 1 type only. I chose Barilla wholemeal fusilli, a 100% Italian wheat pasta format with a full-bodied texture, which perfectly holds cooking by retaining any sauce! trust me they are special! Excellent hot or lukewarm for all occasions, from a quick lunch at a family dinner, prepare it early with the end of season peppers and you will feel the goodness! 
