ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY
Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese
Provided by chloe morgan
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
- Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
- Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
- In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
- Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
- Cook desired pasta and toss in the bolognese.
- Top with parmesan cheese and serve.
- Enjoy!
Nutrition Facts : Calories 1235 calories, Carbohydrate 121 grams, Fat 64 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams
RAGù ALLA BOLOGNESE
Ragù, also known as Bolognese sauce, is one of the best-known but most misunderstood dishes in Italian cuisine. Here, I give my recipe, traditional, authentic, and delicious.
Provided by lucamarchiori
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Instructions Heat a heavy saucepan over a medium flame and then add the pancetta. Cook until it turns light pink, about two minutes. Add the olive oil and butter. Stir until the butter has melted. Add the onion, carrot, and celery. Cook gently until the onion is translucent, about ten minutes. Add the beef and salt. Turn up the heat and cook until the meat is lightly browned. Add the wine and the tomatoes. Bring to the boil and then cover the pan and turn the heat right down. Cook for one hour and forty-five minutes, adding a small amount of beef stock occasionally if the sauce gets too dry. Add the milk, stir through, and cook for a further fifteen minutes. Check seasoning and add salt if necessary. Serve with fresh tagliatelle. If you are making lasagna add single cream too. Like this:Like Loading...
RAGU BOLOGNESE
This is the real deal, an authentic recipe for a meat sauce.
Provided by Mike Oxsolong
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g
BOLOGNA-STYLE RAGù
Number Of Ingredients 15
Steps:
- 1 Prepare the broth, if necessary. In a large pot, melt the butter with the oil over medium-low heat. Add the pancetta, carrots, onion, and celery. Cook the mixture over low heat, stirring occasionally, until all the flavorings are very tender and a rich golden color, about 30 minutes. If the ingredients are beginning to brown too much, stir in a little warm water. 2 Add the meats and stir well. Cook, stirring often to break up the lumps, until the meats lose their pink color, but do not brown, about 15 minutes. 3 Add the wine and simmer until the liquid evaporates, about 2 minutes. Stir in the tomato paste, broth, nutmeg, and add salt and pepper to taste. Bring the mixture to a simmer. Cook on low heat, stirring occasionally, until the sauce is thick, about 2 1/2 to 3 hours. If the sauce becomes too thick, add a little more broth or water. 4 Stir in the milk and cook 15 minutes more. Serve hot. Can be made ahead and stored in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
RAGU BOLOGNESE (AUTHENTIC)
Bolognese is one of the most legendary dishes in Italy. However, outside of Bologna, where can one eat a true Ragù? Well, if you follow this recipe any kitchen you choose. My parents came from Italy back in the 60's, and settled in Brooklyn. As a result, My family and friends had the pleasure of eating some of the best homemade Italian food. These dishes of course, prepared by my Mom and sometimes Dad. Now, I share my fortune with you. Mangiare! (eat)
Provided by Joseph R.
Categories Veal
Time 4h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Prepping makes the whole experience more enjoyable.
- Finely chop pancetta.
- Finely dice carrots, onions and celery.
- Wash livers carefully, then flatten livers and chop.
- Warm milk and chicken stock.
- Peel Garlic.
- In a Dutch oven over medium heat add 2 tbsp oil with 2 tbsp butter. Add the onions and sauté until the onions are soft, 8 - 10 minute. Do not brown.
- Add the remaining butter and olive oil.
- Add carrots and celery, increase heat to med-high, sauté until they start to brown.
- Add pancetta, prosciutto, mortadella or your choice of any combo of meats and sauté one to two minutes.
- Remove mixture from pan to a bowl and reserve.
- Add chicken liver and stir frequently 1 to 2 minutes.
- Add ground beef or meat blend and brown (do not stew meat, if you need to, do so in stages)
- Return vegetable mix to Dutch oven.
- Add tomato paste to meat and vegetable mix and brown paste for about 10-15 minute important step, develops deep flavor.
- Add wine to deglaze, allow it to evaporate 4 - 7 minutes.
- Add 1 cup warm milk and pinch nutmeg, allow it to come to a boil, carefully reduce milk for 3 - 5 minutes.
- Add passata or whole tomatoes crushed my hand or potato masher.
- Add chicken stock and whole garlic cloves stir. Cover and continue to cook for 3 to 4 hours over very low heat or place into oven at 275 for 3 to 4 hours, stirring occasionally.
- Several minutes before serving mash garlic cloves against wall of Dutch oven and add remaining milk continue to cook 10 minutes.
Nutrition Facts : Calories 377, Fat 24, SaturatedFat 8.9, Cholesterol 260.9, Sodium 341.2, Carbohydrate 20, Fiber 3.3, Sugar 12.5, Protein 18.2
More about "bologna style ragù recipes"
AUTHENTIC ITALIAN BOLOGNESE RAGù RECIPE - GREAT ITALIAN …
From greatitalianchefs.com
Servings 6Estimated Reading Time 2 minsCategory Sauce
BOLOGNESE RAGù RECIPE - DELICIOUS ITALY
From deliciousitaly.com
RAGù RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
THIS CLASSIC RAGU BOLOGNESE IS OUR MOST SUCCESSFUL …
From thechiappas.com
RAGù ALLA BOLOGNESE (CLASSIC BOLOGNESE MEAT SAUCE) …
From eatingwell.com
NONNA'S RAGù ALLA BOLOGNESE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
AUTHENTIC BOLOGNESE SAUCE | RAGU ALLA BOLOGNESE
From recipesfromitaly.com
MARIO CARAMELLA'S RAGù ALLA BOLOGNESE AUTHENTIC RECIPE
From tasteatlas.com
BEST AUTHENTIC BOLOGNESE SAUCE (RAGú SAUCE): CLASSIC …
From ilariasperfectrecipes.com
AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
RAG BOLOGNA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RAGù ALLA BOLOGNESE (FROM BOLOGNA) - JACKSLOBODIAN
From jackslobodian.com
RAGù BOLOGNESE - OUR ITALIAN TABLE
From ouritaliantable.com
RAGù ALLA BOLOGNESE RECIPE: THE MOST ICONIC ITALIAN SAUCE
From tortelliniandco.com
TRADITIONAL BOLOGNESE RAGU RECIPE - ITALIAN RAGU ALLA BOLOGNESE
From europedishes.com
BEST RAGù BOLOGNESE RECIPE - HOW TO MAKE RAGù BOLOGNESE
From 177milkstreet.com
RAGù ALLA BOLOGNESE: BASIC RECIPE, TIPS AND SECRETS - LA CUCINA …
From lacucinaitaliana.com
RAGù BOLOGNESE (BOLOGNA-STYLE RICH MEAT SAUCE)
From artofeating.com
RAGù BOLOGNESE: THE OFFICIAL RECIPE | VILLA SENTIERI
From villasentieri.com
RAGù BOLOGNESE: HISTORY AND ORIGINAL RECIPE
From travelemiliaromagna.it
RAGù ALLA BOLOGNESE AUTHENTIC RECIPE - A SPRINKLE OF ITALY
From asprinkleofitaly.com
REAL TRADITIONAL AUTHENTIC RAGù ALLA BOLOGNESE RECIPE
From nonnabox.com
RAGù BOLOGNESE (BOLOGNESE SAUCE) - TINA'S TABLE
From tinastable.com
BOLOGNA RAGU RECIPE - THERESCIPES.INFO
From therecipes.info
AUTHENTIC TAGLIATELLE AL RAGù RECIPE | CESARINE
From cesarine.com
BASIC RAGù BOLOGNESE RECIPE - SERIOUS EATS
From seriouseats.com
BOLOGNESE RAGOUT - THE ORIGINAL RECIPE OF BOLOGNA …
From inbologna.it
{RAGù ALLA BOLOGNESE} CLASSIC BOLOGNESE SAUCE RECIPE
From saltandwind.com
THE ABCS OF RAGù - LA CUCINA ITALIANA
From lacucinaitaliana.com
RAGù ALLA BOLOGNESE - NIGELWAKELEN.COM
From nigelwakelen.com
CLASSIC PORK AND VEAL RAGù OF BOLOGNA - MARY BETH CLARK
From marybethclark.com
CLASSIC ITALIAN RAGU BOLOGNESE SAUCE - IMMACULATE RUéMU
From immaculateruemu.com
RAGU ALLA BOLOGNESE (BEEF BOLOGNESE RECIPE) - FOODWORTHFEED
From foodworthfeed.com
RAGù ALLA BOLOGNESE RECIPE
From norecipes.com
AUTHENTIC RAGU BOLOGNESE SAUCE RECIPE - PIATTO RECIPES
From piattorecipes.com
TAGLIATELLE ALLA BOLOGNESE RECIPE: TAGLIATELLE WITH RAGù | EATALY
From eataly.ca
RAGù ALLA BOLOGNESE SAUCE OFFICIAL RECIPE • THE TRADITIONAL FOODIE
From thetraditionalfoodie.com
TURKEY AND THE WOLF'S BOLOGNA SANDWICH RECIPE
From today.com
RAGù ALLA BOLOGNESE – THE REAL ITALIAN MEAT SAUCE DON’T COME IN …
From wineanddinepassport.com
BOLOGNA STYLE LASAGNE / LASAGNE VERDI ALLA BOLOGNESE - CIAO ITALIA
From ciaoitalia.com
RAGU' ALLA BOLOGNESE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search