Ragù Alla Bolognese Recipes

RAGU' ALLA BOLOGNESE

Ragu' alla bolognese image

Bolognese sauce is a traditional italian dressing, typical of the Emilia Romagna region. Certainly one of the most popular Italian recipes even abroad.

Provided by GialloZafferano

Categories Sauces

Time 3h50m

Number Of Ingredients 11

Ingredients

Beef (minced beef, coarsely ground and mixed) 10 ½ oz
Tomato puree 1 ½ cup
Carrots ½ cup
Celery ½ cup
Yellow onions 1 cup
Fine salt to taste
Black pepper to taste
Red wine ½ cup
Pancetta bacon 1 cup
Vegetable broth to taste
Extra virgin olive oil 1 tbsp

Steps:

To prepare the Bolognese sauce , first take the pancetta. First cut into slices and then into strips 1 , without being too precise. Then with a knife chop it well 2 . In a pre-heated saucepan pour a drizzle of oil and add the pancetta 3 .
Shell it well 4 and let it brown. In the meantime, take care of the vegetables. Peel the carrot and chop it finely 5 . Then clean the celery and chop it too of the same size as your carrots 6 .
Finally, peel the onion and chop it 7 . As soon as the pancetta is well browned 8 , add the chopped vegetables 9 .
Stir 10 and let simmer for 5-6 minutes 11 . Add the ground beef 12 ,
stir 13 and raise the heat. Let it brown without haste, the meat must seal well. Deglaze with red wine 14 and mix again. As soon as the alcohol has evaporated, add the tomato puree 15 .
Stir and incorporate it 16 17 . Add a couple of ladles of hot vegetable broth 18 .
Cover with the lid, but do not close completely 19 . At this point the Bolognese sauce must cook for at least 2 hours. Check it every 20 minutes and add more broth as needed. After two hours, taste the sauce and season with salt and pepper 20 . Stir again and your sauce will be ready 21 .

RAGU ALLA BOLOGNESE

Ragu Alla Bolognese image

Provided by Food Network

Time 7h35m

Yield 6 servings

Number Of Ingredients 22

Ingredients

3 tablespoons extra-virgin olive oil
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
2 medium onions, finely chopped
1/2 pound pancetta, minced
1 pound lean ground beef
1 pound ground pork butt
1 tablespoon tomato paste
8 cups homemade or low-sodium beef broth, recipe follows
3/8 cup whole milk
2 tablespoons butter
Kosher salt and ground black pepper
Cooked tagliatelle or pappardelle
Grated Parmigiano-Reggiano, as needed
1 large beef joint bone
1 pound beef shank
1 pound beef short ribs
1 pound beef brisket
2 medium onions, halved
2 medium carrots, each cut into 8 pieces
2 stalks celery, each cut into 4 pieces
2 pinches salt

Steps:

In a large, deep saute pan, heat olive oil over high heat and add carrots, celery, onions, and pancetta and cook, stirring, until vegetables are lightly browned, about 6 minutes. Add the beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
Add milk and butter, and continue to simmer very gently until milk has reduced and sauce is very thick, about 2 minutes. Season, to taste, with salt and pepper, and serve over tagliatelle or pappardelle with Parmigiano-Reggiano.
Put all the ingredients in a pot and cover with water. Cook on low; it should boil after about 1 hour. Lower the heat to a low boil. Cook 3 more hours after it has started to boil. Pour the broth through a sieve and refrigerate. The next morning, take off all the fat. You should be left with about 2 quarts of broth. The meat can be served as a bollito with salsa verde.
Yield: 8 servings

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