RAGU' ALLA BOLOGNESE
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
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
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.
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
MARIO BATALI'S RAGU BOLOGNESE
Steps:
- Heat the oil and butter in a 6-8 qt heavy bottomed pot,set over medium heat, until hot. Add the onions, celery, carrots, garliccook until the vegetables are translucent but not browned, 5-10 minutes. Add the meats. Increase the heat to high, and brown the meat stirring frequently for 25 min. Reduce the heat to medium and continue to cook and stir for another 20 min. Stir in the tomato paste, and cook for another 30 min. Add the milk and cook for one hour. Add the wine, increase the heat to medium high, and bring to a boil. Cook until the wine has evaporated and the alcohol has cooked off about 5 min. Reduce the heat to medium and simmer for 1 1/2 to 2 hours, adding a splash of water if necessary to keep the sauce from drying out, Season the ragu with salt. Remove it from the heat and let it cool. To serve with pasta add 2 cups of the raguto the tagliatelli and toss vriefly over high heat. Makes 4 servings. The rest of the sauce can be frozen up to 2 month.
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
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
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.
HEARTY RAGU BOLOGNESE
My robust ragu combines ground beef, sausage and chicken. Serve it over any type of pasta or baked or fried polenta. It's even good on its own with a slice of hot, buttered garlic bread. -Caroline Brody, Forest Hills, New York
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 2-1/2 quarts.
Number Of Ingredients 17
Steps:
- Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil and butter over medium heat. Add vegetable mixture and nutmeg; cook and stir 6-8 minutes or until vegetables are softened., Add beef; cook 6-8 minutes longer or until beef is no longer pink, breaking up beef into crumbles. Stir in salt and pepper. Remove with a slotted spoon; discard drippings from pan., In same pan, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Add broth and chicken breasts; return to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken; cool slightly. Finely chop chicken., Add cream and tomato paste; bring to a boil, stirring occasionally. Return chicken to pot; reduce heat and simmer, covered, 3-4 hours or until flavors are blended, stirring occasionally. Serve with pasta.
Nutrition Facts : Calories 461 calories, Fat 35g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 712mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
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
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.
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CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT
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4.2/5 Estimated Reading Time 2 minsServings 4-6
- Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, 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: Ragù 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 ragù 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.
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