Quebec Grain-Fed Veal Bolognese Sauce (Ragù alla bolognese)

Type of cut: ground veal

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: depending on desired cooking method

Cooking method: simmering

VDGQ-icon-classic-recipesEach recipe has a story!

It is difficult to determine the exact origin of each recipe. The story you will read is taken from legends, discussions and chefs’ theories. Apparently…

According to some writings and confidences from past colleagues, the real Ragù alla bolognese, not to be confused with Bolognese spaghetti, originated in the Napoli region of Italy and it was served with egg noodles. Stew probably dates back to the Middle Age, but the first official mention of stew associated with pasta was recorded at the end of the 18th century, in a book by Alberto Alvisi, head chef for the archbishop of Imola, Barnaba Chiaramonti.

Since then, according to experts, stew has been used constantly. It was first conceived by the renowned gourmet Pellegrino Artusi in 1891 and officially registered in 1982 by the Bolognese delegation of the Italian Academy of Cuisine with the city’s Chamber of Commerce. Originally, sausage meat, ground beef and smoked pork belly (pancetta) were used.*

Here is our version adapted to a leaner diet and using products sold in supermarkets.

389-QGFV-photo-hache-sauce-bolognaiseVDGQ-icon-imprimer

Ingredients

  • 300 g (2/3 lb) of ground Quebec Grain-Fed Veal
  • 1 slice of smoked beef brisket, 100 g (3.5 oz) or 2 slices of bacon, 1 cm (1/2 in.) thick
  • 1 onion finely chopped
  • 1 carrot finely sliced
  • 2 celery sticks finely chopped
  • 125 ml (1/2 cup) Italian red wine
  • 350 ml (1 1/2 cup) prepared concentrated veal stock
  • 75 ml (1/2 of 156 ml can) tomato paste
  • 50 ml (3 tbsp or 1/4 cup) cream
  • Oil or butter in sufficient quantity

Preparation

(Select the desired cooking method)

VDGQ-icone-chaudronStove top
  1. In a pan, on high, heat a little bit of oil and fry the smoked beef or bacon.
  2. Then, add onion, carrot and celery.
  3. When the vegetables start changing colour, add the ground veal and cook until the meat has completely lost its pinkish colour.
  4. Deglaze the pan with red wine, add veal stock and tomato paste and bring to a boil.
  5. Lower heat and simmer until desired consistency.
  6. Five minutes before the end of cooking, add cream and mix well.

 

VDGQ-icone-mijoteuseSlow cooker/crock pot
  1. In a pan, on high, heat a dash of oil and fry the smoked beef or bacon.
  2. Then, add onion, carrot and celery.
  3. When the vegetables start changing colour, add the ground veal and cook until the meat has completely lost its pinkish colour.
  4. Place in the slow cooker and add the remaining ingredients, except the red wine.
  5. Mix all the ingredients well and cook on low for 8 to 10 hours.
  6. Add red wine and simmer uncovered for approximately 15 to 20 minutes to let the alcohol evaporate.

 

Accompaniment: serve sauce on egg noodles.

VDGQ-icone-chef Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.