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
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.
SPICY LAMB BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
- Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
- Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.
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 .
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.
QUICK RAGù BOLOGNESE
Categories Sauce Beef Pork Tomato Sauté Quick & Easy Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add meat, onion, carrot, celery, and garlic; sauté until meat begins to brown, about 8 minutes. Add wine and cook until wine evaporates, stirring often, about 3 minutes. Stir in tomatoes with juices, half and half, and oregano. Reduce heat to medium-low and simmer until thickened, about 25 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.
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
SPICY RAGU ALLA BOLOGNESE
Steps:
- 1. Fry onions and garlic in olive oil until translucent / slightly golden in a large, heavy bottomed saucepan on medium to high heat. Add the bayleaves and fry for a few minutes. 2. Add the minced beef and pork and cook until just browned. 3. Mix in the tinned tomatoes (chop them up in the pan if not already chopped), tomato puree and all the dried spices and herbs - cloves, rosemary, thyme, oregano, sage and chilli powder. Then add the red wine and season to taste. 4. Turn the heat down to low and cover. Simmer for 1.5 hours, checking periodically to ensure the sauce doesn't get too dry. 5. Serve with fresh pasta (linguine or tagliatelli) and heaps of freshly grated parmeggiano, a fresh green salad, and the remainder of the bottle of wine... Assuming the chef hasn't finished off the lot!
More about "spicy ragu alla bolognese recipes"
AUTHENTIC ITALIAN BOLOGNESE RAGù RECIPE - GREAT ITALIAN …
From greatitalianchefs.com
Servings 6Estimated Reading Time 2 minsCategory Sauce
RAGù ALLA BOLOGNESE AUTHENTIC RECIPE - A SPRINKLE OF ITALY
From asprinkleofitaly.com
Cuisine ItalianCategory SauceEmail [email protected]Total Time 3 hrs
CALABRESE-STYLE MEAT SAUCE (RAGù ALLA CALABRESE ... - FOOD AND …
From foodandjourneys.net
AUTHENTIC RAGU ALLA BOLOGNESE: SPAGHETTI BOLOGNESE, ONLY BETTER!
From johanjohansen.dk
AUTHENTIC ITALIAN LASAGNA BOLOGNESE RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
AUTHENTIC RAGù ALLA BOLOGNESE | BOLOGNESE BOLOGNESE
From bolognesebolognese.com
I TRIED FOUR POPULAR BOLOGNESE RECIPES AND FOUND THE BEST ONE
From thekitchn.com
TRADITIONAL BOLOGNESE SAUCE (RAGù ALLA BOLOGNESE ... - THE …
From theheirloompantry.co
THIS CLASSIC RAGU BOLOGNESE IS OUR MOST SUCCESSFUL RECIPE TO DATE
From thechiappas.com
TOP-RATED BOLOGNESE RECIPES | ALLRECIPES
From allrecipes.com
RAGù ALLA BOLOGNESE | SAVEUR
From saveur.com
CLASSIC BOLOGNESE SAUCE RAGU RECIPE | LEMONS + ANCHOVIES
From lemonsandanchovies.com
{RAGù ALLA BOLOGNESE} CLASSIC BOLOGNESE SAUCE RECIPE
From saltandwind.com
THE BEST BOLOGNESE: REAL RAGù (RECIPE) - LUCA'S ITALY
From lucasitaly.com
NONNA'S RAGù ALLA BOLOGNESE AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
MEAT RAGU SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
MY FAVOURITE QUICK AND SPICY BOLOGNESE SAUCE WITH LINGUINE CORN …
From spiciefoodie.com
AUTHENTIC BOLOGNESE SAUCE | RAGU ALLA BOLOGNESE
From recipesfromitaly.com
AUTHENTIC RAGU AL BOLOGNESE - ITALIAN FOOD FOREVER
From italianfoodforever.com
A SPICY MUSHROOM RAGù THAT RIVALS YOUR FAVORITE BOLOGNESE
From kitchenstories.com
AUTHENTIC BOLOGNESE SAUCE (RAGU ALLA BOLONGESE)
From insidetherustickitchen.com
RAGù ALLA BOLOGNESE {AUTHENTIC BOLOGNESE SAUCE ... - ITALIAN RECIPE …
From italianrecipebook.com
RIGATONI WITH SPICY CALABRESE-STYLE PORK RAGù RECIPE - BON APPéTIT
From bonappetit.com
AUTHENTIC RECIPE FOR RAGU ALLA BOLOGNESE (BOLOGNESE MEAT
From doingitaly.com
MARIO CARAMELLA'S RAGù ALLA BOLOGNESE AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
RAGù ALLA BOLOGNESE - RECIPE - FINECOOKING
From finecooking.com
TRADITIONAL ITALIAN BOLOGNESE SAUCE - RAGU' ALLA BOLOGNESE
From cookingwithmanuela.com
TAGLIATELLE ALLA BOLOGNESE RECIPE - EATALY
From eataly.com
CLASSIC ITALIAN RAGU BOLOGNESE SAUCE - BEYOND KIMCHEE
From beyondkimchee.com
RAGù ALLA BOLOGNESE (BOLOGNESE SAUCE) - MEMORIE DI ANGELINA
From memoriediangelina.com
BASIC RAGù BOLOGNESE RECIPE - SERIOUS EATS
From seriouseats.com
AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
RAGU ALLA BOLOGNESE RECIPE - LOS ANGELES TIMES
From latimes.com
BOLOGNESE RAGU / RAGU ALLA BOLOGNESE - CIAO ITALIA
From ciaoitalia.com
RAGù ALLA BOLOGNESE: BASIC RECIPE, TIPS AND SECRETS - LA CUCINA …
From lacucinaitaliana.com
PAPPARDELLE RAGU ALLA BOLOGNESE SAUCE RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
MARCELLA HAZAN'S RAGù BOLOGNESE - CIAO CHOW LINDA
From ciaochowlinda.com
TAGLIATELLE (AL RAGù) BOLOGNESE - LA CUCINA ITALIANA
From lacucinaitaliana.com
RAGU ALLA BOLOGNESE, SLOW COOKER & STOVETOP - KRUMPLI
From krumpli.co.uk
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