Ragu Al Sardo Sardinian Meat Sauce Recipes

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)

North Italian Meat Sauce (Ragu Bolognese) image

This recipe comes from Bologna, Italy. One unusual characteristic of this sauce is that there is no garlic in it--but there is a hint of ground nutmeg. Serve over hot cooked pasta.

Provided by MARBALET

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce

Time 1h30m

Yield 28

Number Of Ingredients 16

Ingredients

4 tablespoons butter, divided
4 ounces pancetta, diced
1 cup diced onion
1 cup chopped carrot
½ cup chopped celery
2 tablespoons olive oil
¼ pound lean ground beef
12 ounces lean ground pork
½ cup white wine
2 cups beef stock
2 tablespoons tomato paste
½ pound chicken liver
1 cup heavy whipping cream
1 pinch ground nutmeg
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Steps:

In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 1.9 g, Cholesterol 58.5 mg, Fat 11.5 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.2 g, Sodium 167.4 mg, Sugar 0.9 g

RAGU' AL SARDO (SARDINIAN MEAT SAUCE )

Ragu' Al Sardo (Sardinian Meat Sauce ) image

I haven't tried this recipe yet. What attracted me the most was the use of saffron, since I'm a saffron addict. Also the recipe does not mention the servings, so if you make it, please z-mail me and let me know if I'm off with my guess.

Provided by MsPia

Categories Sauces

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
1/2 cup fresh Italian parsley, chopped
1/2 lb ground turkey
1 pinch crushed red pepper flakes
1 pinch saffron thread
1 (28 ounce) can crushed tomatoes (imported Italian )
salt and pepper

Steps:

Saute onion in olive oil over low heat until onion softens thoroughly. Add garlic and parsley and raise heat to moderate. Saute for 2 minutes.
Add turkey, red pepper flakes and saffron and continue cooking. Break up meat with a wooden spoon. Cook until meat is cooked through but not brown.
Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.

SARDINIAN SUGO

Sardinian Sugo image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 pound dry gnochetti or cavatelli pasta or 1 pound fresh
Salt
2 cups chicken stock
1/2 teaspoon saffron threads, 3 pinches
2 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds
1 pound coarsely ground pork
Freshly ground black pepper
1 teaspoon ground sage
1 teaspoon crushed red pepper flakes
2 teaspoons smoked sweet paprika
4 cloves garlic, finely chopped
1 small onion, finely chopped
1 (28-ounce) can tomatoes (recommended: San Marzano)
A few leaves basil, torn
Grated pecorino, for passing at table

Steps:

Bring a large pot of water to a boil over medium heat. For dry pasta, cook to al dente, for fresh, wait until sugo is ready before you cook the pasta as it only takes 2 to 3 minutes. Salt the boiling water liberally before cooking either form of pasta.
Heat the stock and saffron over medium heat in a sauce pot and reduce by about half, about 15 minutes.
While the stock infuses and water comes to boil, heat a large deep skillet with extra-virgin olive oil, a couple turns of the pan, over medium heat. Add the fennel seeds and toast for 1 minute. Add the meat, raise the heat to medium-high and season the meat with salt and pepper, to taste. Stir in the sage, red pepper flakes and paprika. When the meat is brown, add the garlic and the onions and cook together a few minutes more to soften the onions. Add tomatoes and crush, then bring the sauce to a bubble, reduce the heat and simmer until the sauce thickens, about 15 minutes. Stir in a few leaves of torn basil.
When the pasta of choice is ready, add the infused stock to the sauce. Toss in the drained pasta and serve in shallow bowls with crusty bread and lots of pecorino cheese.

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