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
CLASSIC RAGU BOLOGNESE
Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for this traditional Italian meat sauce.
Provided by David Downie
Categories Beef Pasta High Fiber Father's Day New Year's Day Dinner Lunch Meat Winter Poker/Game Night Potluck Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield makes 4-6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
- Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
EASY BULGOGI (KOREAN BBQ BEEF)
Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.
Provided by KDC860
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
- Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 10.2 g, Fiber 0.5 g, Protein 21.4 g, SaturatedFat 2.9 g, Sodium 844.2 mg, Sugar 8.1 g
HOMEMADE RAGU SAUCE
"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings (7-1/2 cups).
Number Of Ingredients 22
Steps:
- In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
HOMEMADE SU BOREGI
Su boregi is a classic Turkish street food available at many borek shops. It is like mix between a pie and a lasagna. This recipe for a home version is from a friend of mine in Istanbul. I tweaked it a little bit.
Provided by Transylmania
Categories Turkish
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees and oil a 16 inch round baking pan -- if this is not available use a 9X13 baking pan.
- Combine cheeses, onions, parsley, and one egg. Mix until this is smooth.
- Spread out a sheet of phyllo dough.
- Brush with olive oil. Top with another.
- On top the this spread some of the cheese mixture. Roll this up from the long side.
- In the baking pan coil the phyllo roll.
- Repeat the steps with the phyllo dough and cheese. Coil each roll around the central roll. You will be making one large spiral.
- Beat the remaining two eggs and pour this over the phyllo rolls. Pour the bottle of mineral water over this and put in the oven immediately.
- Bake for about 30 minutes, or until the top is dry, crisp, and golden brown.
HOMEMADE PIEROGI
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
More about "homemadesuboregi recipes"
RAGù RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
HOW TO MAKE A REAL RAGU - THE AUTHENTIC ITALIAN WAY
From insidethetravellab.com
KOREAN BEEF BULGOGI - DAMN DELICIOUS
From damndelicious.net
THE BEST BOLOGNESE: REAL RAGù (RECIPE) - LUCA'S ITALY
From lucasitaly.com
AUTHENTIC ITALIAN BOLOGNESE RAGù RECIPE - GREAT ITALIAN …
From greatitalianchefs.com
CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
KOREAN BEEF BULGOGI - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
BEST BEEF RAGU RECIPE - HOW TO MAKE BEEF RAGU - DELISH
From delish.com
THIS CLASSIC RAGU BOLOGNESE IS OUR MOST SUCCESSFUL …
From thechiappas.com
SLOW COOKED SHREDDED BEEF RAGU PASTA | RECIPETIN EATS
From recipetineats.com
ITALIAN BEEF RAGU - A CLASSIC RECIPE - INSIDE THE RUSTIC …
From insidetherustickitchen.com
EASY BULGOGI RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
EASY BEEF BULGOGI BOWLS - JUST A TASTE
From justataste.com
EASY & HEALTHY HOMEMADE RECIPES
From homemaderecipes.com
KOREAN BEEF BULGOGI RECIPE - CHEF BILLY PARISI
From billyparisi.com
HOW TO MAKE INCREDIBLY EASY HOMEMADE ITALIAN SAUSAGE
From thefedupfoodie.com
HOMEMADE BEEF RAGU AND SPAGHETTI RECIPE
From spaulyseasonalservings.com
EASY KOREAN BULGOGI RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BEST BEEF BULGOGI KOREAN BBQ RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
BULGOGI (KOREAN BBQ BEEF) RECIPE | KOREAN BAPSANG
From koreanbapsang.com
SLOW COOKER BEEF RAGU - CAFE DELITES
From cafedelites.com
NONNI'S EASY HOMEMADE RAGU SAUCE - THE DELICIOUS SPOON
From thedeliciousspoon.com
OUR RECIPES | OFFICIAL MAGGI® BOUILLONS, SOUPS AND SEASONINGS
From goodnes.com
EASY KOREAN BEEF BULGOGI - DR. AXE
From draxe.com
EASY GROUND BEEF BULGOGI - I AM HOMESTEADER
From iamhomesteader.com
BULGOGI (KOREAN GRILLED BEEF) プルコギ • JUST ONE COOKBOOK
From justonecookbook.com
BULGOGI (KOREAN BBQ BEEF) - MY KOREAN KITCHEN
From mykoreankitchen.com
KOREAN BULGOGI SAUCE - GLEBE KITCHEN
From glebekitchen.com
THE ORIGINAL RAGU | COOK'S ILLUSTRATED
From cooksillustrated.com
HOW TO MAKE HOMEMADE MUSUBI | JAMIE OLIVER | FEATURES | JAMIE …
From jamieoliver.com
BRAISED BEEF RAGU WITH GEMELLI - OLIVIA'S CUISINE
From oliviascuisine.com
HOMEMADE FURIKAKE (JAPANESE RICE SEASONING) - JUST ONE …
From justonecookbook.com
BEST RECIPE RECIPES AND RECIPE COOKING IDEAS
From thedailymeal.com
BEST BBQ KOREAN BEEF BULGOGI | THE RECIPE CRITIC
From therecipecritic.com
COPYCAT RAGU PASTA SAUCE | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
GROUND BEEF BULGOGI | MY HEART BEETS
From myheartbeets.com
EASY BEEF RAGU AND PASTA - OH SWEET BASIL
From ohsweetbasil.com
BABA’S VARENIKI – A DOUKHOBOR STYLE PIEROGI - FERMENTING …
From fermentingforfoodies.com
SLOW COOKER BEEF AND ONION RAGU (PASTA GENOVESE)
From browneyedbaker.com
HOMEMADE PIEROGI | KING ARTHUR BAKING
From kingarthurbaking.com
| MYRECIPES
From myrecipes.com
AUTHENTIC BOLOGNESE SAUCE (RAGU ALLA BOLONGESE) - INSIDE THE …
From insidetherustickitchen.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