At Osteria Celli we use all local ingredients and we make our pasta from scratch
Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress "tagliatelle al ragù" and to prepare "lasagne alla bolognese". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine, or with short tube shapes, such as rigatoni or penne. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork meat such aspancetta. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmeredat length to produce a thick sauce.
Evolution and variationsIn the century-plus since Artusi recorded and subsequently published his recipe for Maccheroni alla bolognese, what is now ragù alla bolognese has evolved with the cuisine of the region. Most notable is the preferred choice of pasta, which today is widely recognized as fresh tagliatelle. Another reflection of the evolution of the cuisine over the past 150 years is the addition of tomato, either as a puree or as a concentrated paste, to the common mix of ingredients. Similarly, both wine and milk appear today in the list of ingredients in many of the contemporary recipes, and beef has mostly displaced veal as the dominant meat.
Simple Bolognese
Recipe courtesy of Giada De Laurentiis
Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
Directions
In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
Marco was born in 1975 and raised in Milan, Italy. He attended the renowned Amerigo Vespucci Culinary School. Upon graduation, he began his career in Milan’s finest hotels and restaurants. He then began traveling to broaden his horizons and to see other culinary techniques. His travels took him across Europe from Greece to Holland,London,France and Spain. His time in Europe served to hone his skills in Mediterranean cuisine while giving him the opportunity to add his own personal touch and creativity. His next experience brought him to the Western United States specifically Malibu, California and Las Vegas, Nevada where he began a career as a Private Chef and In-Home Caterer for many of Hollywood’s top celebrities and VIPs. He then headed to Nevada where he brought his talent and experience in creative Mediterranean cuisine to Canaletto Ristorante inside the Venetian Hotel and Casino in Las Vegas. In 2006, Marco returned to Europe to refresh his skills. This brought him to the Costa del Sol, Spain where he worked for Michelin star rated restaurant “El Lido” inside Las Dunas Hotel which was awarded as one of the “Leading Hotels of the World”. He was later hired as Chef of Production in Marbella by Le Nôtre Paris; the world renowned Catering company from France. For the past four years, Marco worked as a Private Chef for several affluent families in La Zagaleta Country Club, one of the most exclusive residential areas in Europe. Spanning his career, his clients have included owners of professional sports team, casino owners, several CEOs of Forbes 500 companies, and many head figures in the political world. Osteria Celli Local Italian Restaurant in Fort Myers
Milan (/mɪˈlænˌ -ˈlɑːn/, Italian: Milano [miˈlaːno] (
listen), Lombard: Milan [miˈlaːŋ]), Latin: Mediolanum, is the second-most populous city in Italy and the capital of Lombardy. The city proper has a population of about 1.3 million, while its urban area is the 5th largest in the EU with an estimated population of about 5,264,000. The massive suburban sprawl that followed the post-war boom of the 1950s–60s and the growth of a vast commuter belt, suggest that socio-economic linkages have expanded well beyond the boundaries of its administrative limits and its agglomeration, creating a polycentric metropolitan area of between 7 and 10 million people, stretching over the former provinces of Milan, Bergamo, Como, Lecco, Lodi, Monza and Brianza, Pavia, Varese, Novara. The Milan metropolitan region is part of the so-called Blue Banana, the area of Europe with the highest population and industrial density, and one of the Four Motors for Europe.
Milan was founded by the Insubres, a Celtic people. The city was later conquered by the Romans as Mediolanum, eventually becoming the capital of the Western Roman Empire. During the Middle Ages, France, Habsburg Spain, and Austria, until 1859 when the city joined the rising Kingdom of Italy. During the early 1900s, Milan led the industrialization process of the young nation, being at the very center of the economic, social, and political debate. Badly affected by World War II, and suffering a harsh Nazi occupation, the city became the main centre of the Italian Resistance. In post-war years, the city enjoyed a prolonged economic boom, attracting large flows of workers from Southern Italy. During the last decades, Milan has seen a dramatic rise in the number of international immigrants, and in 2011 more than one sixth of its population is foreign born.
