RAGù
The ragù is perhaps, together with pesto sauce, one of the most popular condiments of the Italian cuisine all over the world. It's one of those Italian recipes passed from generation to generation in every family, which treasured jealousy the tricks of its own special version. Although known as "bolognese" - litterally from Bologna, in Emilia Romagna region - ragù is prepared throughout all Italy from the north to the south, with small differences that make it unique in each of its variations.
Provided by theitaliansauce
Time 3h20m
Number Of Ingredients 13
Steps:
- To prepare the ragu start to peel the carrot with peeler or a knife, so as to remove the outer layer; do the same with a rib of celery, also removing the top and the bottom part of the stem, including leaves that will not be used for this preparation. Remove the outer layer of the onion and then cut it all into small cubes of uniform size and shape, in a way to ensure a perfect cooking. In a large saucepan with thick bottom pour the extra virgin olive oil and let it heat up. Add the diced celery, carrot and onion and cook for 15 minutes until the onion are slightly transparent and begins turning a golden color. Add the bacon, stir and cook for a few minutes. Add the minced meat, mix well all the ingredients together and let it cook over high heat for a few minutes. Deglaze with white wine, stir well and cook until the liquid has almost completely evaporated and the bottom will be dry, in this way you'll make evaporate the alcohol while maintaining only the aroma of the wine.In the meantime mix the tomato paste with half a glass of hot meat broth, in order to melt it. When the wine has evaporated add the broth in which you have melted the tomato paste, and add the tomato sauce; stir well and cover the pot with a lid. Now turn down flame on the stove at the lowest setting and cook for an hour. After an hour add salt and pepper and a few ladles of hot broth into the sauce, it's important to use only hot broth -and not cold- to avoid the interruption of the cooking of the sauce; cover with the lid and cook for another 3 hours, stirring occasionally with a wooden spoon so that the ragù does not stick to the bottom. If you see that the ragù sauce dries too much during the cooking, add a ladle of hot broth when needed.
Nutrition Facts : ServingSize 4 people
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...
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
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.
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
BEST BOLOGNESE SAUCE (RAGU)
Finally found the recipe for my old restaurant Bolognese. Is wonderful with fettucine, but also makes great lasagne. You can use all beef or pork or whatever you prefer. Note - the better stock you use, the better it will be!
Provided by me alex
Categories One Dish Meal
Time 33m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onions, carrots, celery and bacon over medium heat. Cook, stirring occasionaly until veggies are tender, about 10 minutes.
- Add the ground meat and cook. Stir until all lumps are broken up and all traces of red are gone.
- Add the wine and/or tomato juice from the whole tomatoes, raising the heat slightly. Cook until most of the liquid is evaporated, about 5 minutes.
- Crush the tomatoes and add to the pot, stir and add the stock.
- Turn heat to low and cook at a simmer, stirring occasionaly to break up any remaining clumps.
- After an hour or so add salt and pepper.
- Cook for at least another hour, until most of the liquid has evaporated and the sauce is very thick. This sauce may be frozen at this point -reheat before completing.
- Add the cream (1/2 & 1/2 or milk if ok, too) and cook for another 15 to 30 minutes. Taste and add more salt and pepper if needed.
- Serve with any dried or fresh pasta (I think fettucine is the best)topping with the fresh parmesan. Makes a great lasagne as well.
Nutrition Facts : Calories 1050.1, Fat 92.8, SaturatedFat 40.5, Cholesterol 226.8, Sodium 308.6, Carbohydrate 14.3, Fiber 3.3, Sugar 7.5, Protein 32.4
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- Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often.
- Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard.
- Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly.
- Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup.
- Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù.
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