Americas Test Kitchen Ragu Alla Bolognese Recipes

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RAGù ALLA BOLOGNESE - THE AUTHENTIC RECIPE



Ragù Alla Bolognese - the Authentic Recipe image

I live in Bologna and this is the recipe from the Accademia italiana di cucina and by far the most authentic recipe around. Of course, in Bologna every mamma has her own adaptation. It's really wonderful, serve it with a wide egg pasta, tagliatelle is the traditional pasta.

Provided by Leah in Bologna

Categories     European

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

300 g ground cartella beef (near stomach) or 300 g normal ground beef
150 g pancetta (not smoked and not bacon!!)
50 g carrots
50 g celery
50 g onions
5 tablespoons tomato concentrate
1/2 cup red wine
3/4 cup milk or 3/4 cup beef broth
salt
pepper
400 g tagliatelle pasta noodles (egg pasta like fettucine)

Steps:

  • Mince pancetta very finely or better yet grind it in a food processor.
  • Cook it on med heat in a small sauce pot (big enough for all the ingredients, don't burn it!
  • Finely Mince vegetables or grind in food processor.
  • Add vegetables to pan, and cook until onion is transparent. mix up a bit every once in a while.
  • Add ground meat.
  • When you hear the little popping noise of the beef cooking and it's a bit browned, add wine and tomato sauce lengthened with a bit of broth.
  • as it cooks, add a bit of the milk every once in a while or broth if you choose to use broth.
  • Adjust salt and pepper to taste.
  • Cook covered on low heat for about 2 hours.
  • Optional: add a bit of cream at the last moment.

Nutrition Facts : Calories 561.5, Fat 17.9, SaturatedFat 7.1, Cholesterol 106.8, Sodium 66.4, Carbohydrate 76.8, Fiber 4, Sugar 3.4, Protein 17.4

AMERICA'S TEST KITCHEN RAGU ALLA BOLOGNESE



America's Test Kitchen Ragu Alla Bolognese image

I want to try this. It looks like an umami explosion. Pass the Parm. This recipe makes enough sauce to coat 2 pounds of pasta. Leftover sauce may be refrigerated for up to three days or frozen for up to one month. Eight teaspoons of gelatin is equivalent to one (1-ounce) box of gelatin. If you can't find ground veal, use an additional ¾ pound of ground beef. Source: America's Test Kitchen Season 13: Ultimate Italian

Provided by College Girl

Categories     Sauces

Time 45m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 19

1 cup low sodium chicken broth
1 cup beef broth
8 teaspoons unflavored gelatin
1 onion, chopped coarse
1 large carrot, peeled and chopped coarse
1 celery rib, chopped coarse
4 ounces pancetta, chopped fine
4 ounces mortadella, chopped
6 ounces chicken livers, trimmed
3 tablespoons olive oil, extra virgin
3/4 lb ground beef, 85% lean
3/4 lb ground veal
3/4 lb ground pork
3 tablespoons sage, fresh minced
1 (6 ounce) can tomato paste
2 cups dry red wine
salt and pepper
1 lb pappardelle pasta or 1 lb tagliatelle pasta noodles
parmesan cheese, grated, for serving

Steps:

  • Combine chicken broth and beef broth in bowl; sprinkle gelatin over top and set aside. Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses, scraping down bowl as needed; transfer to separate bowl. Pulse pancetta and mortadella in now-empty food processor until finely chopped, about 25 pulses, scraping down bowl as needed; transfer to second bowl. Process chicken livers in now-empty food processor until pureed, about 5 seconds; transfer to third bowl.
  • Heat oil in large Dutch oven over medium-high heat until shimmering. Add beef, veal, and pork; cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes. Add chopped pancetta mixture and sage; cook, stirring frequently, until pancetta is translucent, 5 to 7 minutes, adjusting heat to keep fond from burning. Add chopped vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Add tomato paste and cook, stirring constantly, until rust-colored and fragrant, about 3 minutes.
  • Stir in wine, scraping pan with wooden spoon to loosen fond. Simmer until sauce has thickened, about 5 minutes. Stir in broth mixture and return to simmer. Reduce heat to low and cook at bare simmer until thickened (wooden spoon should leave trail when dragged through sauce), about 1½ hours.
  • Stir in pureed chicken livers, bring to boil, and remove from heat. Season with salt and pepper to taste; cover and keep warm.
  • Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve ¾ cup cooking water, then drain pasta and return it to pot. Add half of sauce and cooking water to pasta and toss to combine. Transfer to serving bowl and serve, passing cheese separately.
  • TECHNIQUE - BUILDING A MEATY, SATINY-TEXTURED BOLOGNESE: 1. COOK the ground meats; add depth by sautéing the chopped mortadella, pancetta, and sage in the rendered fat. 2. ADD the soffritto and sweat it until softened and then add concentrated tomato flavor in the form of tomato paste. 3. DEGLAZE the pot with wine; stir in the broth plus the bloomed gelatin to develop luxurious silky texture. 4. STIR in the pureed chicken ­livers for subtle but rich taste.

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