Water Buffalo · Italian
Water Buffalo Bolognese
Italy already loves water buffalo for its mozzarella, and the meat makes an outstanding ragù. Organic, grass-fed ground water buffalo 80/20 simmered slowly with soffritto, milk and bone broth becomes tender and deeply savory. Give it time: the long simmer is what makes a real bolognese.
- Prep20 min
- Cook150 min
- Total170 min
- Servings6
Ingredients
- 800 g ground water buffalo 80/20 $280
- 2 cups water buffalo bone broth $495
- 100 g smoked bacon, finely chopped (in place of pancetta) $270
- 2 tbsp olive oil and 1 tbsp butter
- 1 onion, 1 carrot and 1 celery stalk, very finely chopped
- 1 cup dry white or red wine
- 2 tbsp tomato paste and 400 g tomato passata
- 1 cup whole milk
- Nutmeg, salt and pepper
- 500 g tagliatelle or pappardelle, and grated Parmigiano to serve
Instructions
- Heat the oil and butter in a heavy pot and render the bacon for 3 minutes.
- Add the onion, carrot and celery and cook gently for 10 minutes, until soft and sweet.
- Raise the heat, add the ground buffalo and cook, breaking it up, until it loses its pink color and starts to brown.
- Pour in the wine and let it evaporate almost completely.
- Add the milk and a grating of nutmeg; simmer until absorbed.
- Stir in the tomato paste, passata and bone broth. Season lightly.
- Simmer uncovered over the lowest heat for 2 hours, stirring occasionally and adding a splash of broth or water if it gets dry.
- Toss with freshly cooked pasta and a ladle of pasta water, and serve with Parmigiano.
Tips
- Make a double batch: bolognese freezes beautifully and is ready for lasagna.
- Wide fresh pasta like tagliatelle holds the sauce better than spaghetti.
