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
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THE BEST RAGù ALLA BOLOGNESE RECIPE - BBC FOOD
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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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