Tagliardi Con Ragu Bolognese Recipes

TAGLIATELLE BOLOGNESE

Steps:

• Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
• Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
• In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
• Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
• When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.
• Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY

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!

RAGU BOLOGNESE

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.

TAGLIARDI CON RAGU BOLOGNESE

Steps:

• Chop the carrot, celery, and onion in a food processor fitted with the steel blade or by hand.
• Heat half the oil in a skillet, add the chopped vegetables, and sauté over medium heat for 10 minutes.
• Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
• Add the garlic, let it cook until golden, about 30 seconds, and discard it.
• Add the ground veal and stir to break up the meat.
• Cook the meat, stirring frequently, until it is evenlv browned - about 10 minutes.
• Add the tomato paste, stirring until blended, and cook for 2 minutes.
• Stir in the flour and cook for another 2 minutes.
• Then raise the heat, add the white wine, let it boil until it is almost all evaporated, and stir in the stock, salt, pepper, and bouquet garni, scraping up the brown hits from the bottom of the pan.
• Bring the mixture to a boil, lower the heat, and simmer, uncovered, for 1 hour, stirring from time to time. If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water. The sauce should not be too thick; it should pour from the spoon when it's done.
• Taste and adjust the seasoning.
• Note:If you would like a little more kick add some fresh basil & crushed red pepper.