A Taste of Italy: Bolognese Sauce

Apr 7, 2017 8:30:00 AM / by Julie Ritz

CAPAStudyAbroad_Florence_Emily_Kearns_Column_Profile.jpgWords by Emily Kearns, a CAPA Florence study abroad alumna. Emily will be writing a column called "Remembering Florence" on CAPA World the first Friday of every month.

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This month I decided to put my cooking skills to the test once again and try to recreate yet another of one of my favorite Italian dishes. I chose to make Bolognese sauce. Surprise- another pasta dish! I had this dish a few times while I was abroad and a few times at Italian restaurants in the US, so I figured I may as well see how well I could master it. Here is the recipe I used, if you’d like to try it out yourself!

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The first step, and definitely the longest one, was cutting up all the veggies (celery, carrots, onion). I diced them so they pieces were small enough to put in the sauce without making it overly chunky.

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Once everything was all chopped up, I sautéed the veggies until they got soft, then added the meat and let all of it cook together.

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Once the meat was all cooked, it was then time to add the rest of the main ingredients: the wine, diced tomatoes, cream, and beef stock.

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After that came the waiting game- simmer time! The recipe recommended that the sauce simmer for four hours before eating. I didn’t read the recipe in its entirety before beginning the cooking process, and it was getting late, so I had to settle for about three hours of simmering. However, I’m fairly certain this didn’t dramatically affect the outcome because I still think it came out very good! (Although I’ll always wonder what that extra hour of simmering would have done…)

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Unfortunately, I don’t have a pasta maker at my apartment in Boston so I couldn’t make homemade pasta this time, but I bought a bag of Pappardelle since that was recommended in the recipe I followed. I don’t think I’ve ever had this type of pasta before, but I think it paired very well with the sauce.

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Even with all the chopping, this recipe really wasn’t that difficult or time-consuming to prepare. All the ingredients are very common and easy to find, and the recipe was pretty easy to follow. One of my favorite things about this sauce (besides the taste!) is its simplicity. Bolognese sauce requires no extravagant ingredients or spices, so it’s very cool (to me) to have made a sauce that was so delicious just from the natural flavors of all the ingredients.

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It was nice to spend a Sunday cooking a yummy Italian meal, and I’m glad I was able to cross another one off of my cooking bucket list!

Thanks Emily!

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Topics: Florence, Italy, Food in Italy