Conchiglie Bolognese ragu' and peas like Nonna used to cook on a Sunday launch! Wow, I just love it! The meat mince and the peas saucy tomato deposits inside the shell shaped pasta giving an extra taste while eating.
I remember Nonna cooking the ragu' for hours and then adding the fresh spring peas some time before the sauce would be done. This was and still a traditional Bolognese ragu' with peas in Marche’s countryside when the peas come into season, from June to August, and making the Summer ragù version. But, you can use frozen peas too in winter and enjoy your Bolognese ragu' and peas all over the year like me ;)
Sauce for 4/6 people:
360g Conchiglie pasta (for 4 people - 80gr each)
280g Organic beef mince
1 Italian sausages
600g peeled Italian plum tomatoes
100g Fresh or green peas, defrosted (optional)
100 ml white wine
EVO - Extra virgin olive oil
1 clove
1 carrot, finely chopped
1 celery, finely chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
4 bay leaves
Nutmeg powder
salt and black pepper
dry chilly flakes
Grated Parmigiano-Reggiano
Slice of Parmesan rind
In a large pan place 6 tablespoon of EVO, celery, carrot, onion, garlic and a few dry chilly flakes to a medium heat.
TIPS: Bolognese sauce/ragu' is not a spicy sauce so the few chilly flakes is to give an additional flavour with the other ingredients. don’t add more.
When the chopped veggie start to get golden brown add the beef and the sausage without the skin. With the help of a fork, smash the mince meat and fry until is brown. Turn the heat to high and poor the wine, wait until it is evaporated.
Add the tomato plum and smash with a fork as well and start pouring some hot water, initially with 300 ml.
Add the Parmesan rind, a few pinch of nut meg powder, the clove, bay leaves and cover with a lid leaving a small gap, turn the heat to a very slow cook.
Keep bowling for a couple of hours, three or four, it is up to you but the more it cook the better is the sauce. My Boiled for 4 hours!
Often, you need to mix the sauce while is cooking and you need to add more hot water when the sauce gets too thick in order to allow the cooking time.
Around an hour before you end the cooking add the peas, salt and pepper to your taste adjusting this 5/10 min before the sauce is done, and this would be when get thicker but not too much. Remove from the heat and after a few minutes add 4 tablespoons of grated Parmesan cheese and mix with a spoons into the sauce.
This is the traditional TIPS from family generations and the original way to the old recipe.
When your conchiglie pasta is cooked add them in your sauce and some water from the cooking pasta to thins the sauce and help to mix.
Serve with extra parmesan cheese on the top and enjoy with a red wine in Winter time and a white wine in Summer!
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