New recipe offered by Le Ploërmelais. That of pasta Bolognese proposed by Didier Lequitte of the restaurant Le Saint-Marc in Ploërmel (Morbihan).

Didier Lequitte, owner of Saint-Marc in Ploërmel (Morbihan) reveals the secrets of his pasta with bolognese sauce.
Didier Lequitte, owner of Saint-Marc in Ploërmel (Morbihan) reveals the secrets of his pasta with bolognese sauce. (© Archives Le Ploërmelais)

In this period when the outings are limited and the shelves have been taken by storm in many supermarkets, Le Ploërmelais presents a pasta recipe made by restaurateurs from the country of Ploërmel (Morbihan).

Read also: Cooking recipe in the land of Ploërmel: pasta with mushrooms Thomas Jourdain style

After the mushroom pasta by Thomas Jourdain, manager of the restaurant Del Arte, that of Didier Lequitte, boss of Saint-Marc in Ploërmel. And there too, there is something to feast on since it presents the real recipe for pasta Bolognese “also called ragu in Italy” he explains.

“My bolognese sauce simmers for three hours,” he says. But you will give me news. “Before ironically:” What is the point of doing in 15 minutes what you can do in three hours? “

Recipe

  • 2 tablespoons of olive oil
  • 1 stalk of celery
  • 1 carrot
  • 1 onion
  • 1/2 glass of white or red wine
  • 1 clove of garlic
  • 1 bouquet garni
  • 1 can of whole peeled tomatoes
  • 500 g of beef chuck, cut into small cubes, bacon style
  • 100 g of smoked bacon
  • 300 g of traditional sausage meat
  • Parmesan
  • Basil
  • Salt and pepper

To be done the day before

Wash and peel the vegetables and cut them into small pieces. Brown the smoked bacon and vegetables in olive oil, add the crumbled sausage meat and diced chuck.

Enter the meat, stirring occasionally then deglaze with the white wine. Add the bouquet garni, and season. Cover and cook for three hours over very low heat on doubt. Check the seasoning.

To do the same day

Cook the pasta al dente (spaghetti or tagliatelle according to your taste) then arrange the pasta on the plates. Put the ragu in the center. Add Parmesan “never Gruyère, it’s a heresy in Italy”, confides Didier Lequitte. Add a few basil leaves for decoration.

Enjoy your meal.