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...
MARCELLA HAZAN'S BOLOGNESE SAUCE
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.
Provided by The New York Times
Categories dinner, pastas, main course
Time 4h
Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Number Of Ingredients 14
Steps:
- Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
RAGù BOLOGNESE
Steps:
- Heat the butter and oil together in a heavy large pot over medium heat. Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5-10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5-10 minutes. Avoid frying or browning the meat.
- Season the meat with nutmeg. Add the wine to the pot and cook until evaporated, 10-12 minutes. Reduce the heat to medium-low. Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes.
- Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5-7 hours. Add water if needed to keep the ragù loose and saucy. Season with salt and pepper.
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
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.
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.
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
RAGU ALLA BOLOGNESE
Provided by Food Network
Time 7h35m
Yield 6 servings
Number Of Ingredients 22
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
RAGU BOLOGNESE
Use this rich meat sauce to make our Lasagna Bolognese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes about 5 cups
Number Of Ingredients 14
Steps:
- Heat butter and oil in a large Dutch oven or heavy-bottom 6-quart pot over medium heat until butter is melted. Add onion, celery, and carrot; cook, stirring frequently, until vegetables are soft and light golden brown, 8 to 11 minutes.
- Add ground chuck and pork to pot; stir, breaking up meat with a fork. Add salt, and continue cooking, stirring occasionally, until meat is cooked through but not browned, about 5 minutes more.
- Gradually add milk; bring mixture to a simmer, then reduce heat to medium-low. Add nutmeg to taste, and gently simmer until milk has completely evaporated, about 20 minutes. (Any remaining liquid will be yellowish and clear.)
- Add wine; simmer until liquid is reduced by half, about 15 minutes. Stir in stock; simmer until liquid is reduced by half, about 30 minutes. Add tomatoes and juice; simmer, stirring occasionally, until fat has risen to the top and sauce is thick and meaty, 60 to 70 minutes. Season with pepper. Let sauce cool slightly.
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
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