RICH RAGU
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
- Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
- Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
- Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.
Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 0.9 milligram of sodium
BASIC RAGù BOLOGNESE RECIPE
How to make ragù bolognese from scratch. An Italian classic, bolognese sauce is an essential component of several pasta dishes, including lasagna alla bolognese.
Provided by Daniel Gritzer
Categories Condiments and Sauces Sauce
Time 3h45m
Number Of Ingredients 14
Steps:
- In a wide container, sprinkle gelatin on top of stock and set aside.
- In a large Dutch oven, melt butter over medium-high heat until foaming. Add carrots, celery, and onion and cook, stirring, until translucent, about 6 minutes. Add half (2 pounds) of the ground meat and cook, stirring occasionally and breaking up any large pieces as you go, until well browned on bottom of pot, about 15 minutes.
- Add remaining 2 pounds meat and cook, stirring and scraping bottom of pot while breaking up the meat into very small pieces, until all meat is cooked through, about 6 minutes; lower heat at any point to prevent scorching.
- Add tomato paste and cook, stirring, for 2 minutes. Stir in wine, scraping bottom of pot, and bring to a boil, then cook until raw alcohol smell has cooked off, about 5 minutes. Add bay leaves.
- Add reserved stock, scraping all the hydrated gelatin with it, to the Dutch oven and bring to a simmer; lower heat to maintain a very gentle simmer. Season with salt and add pinch nutmeg and fish sauce. Continue to simmer, stirring occasionally, until sauce is thickened and has almost no excess liquid remaining, about 3 hours. Skim and discard any fat from surface along with bay leaves. Stir in cream and season with salt.
- Use right away, refrigerate up to 5 days, or freeze for up to 3 months.
Nutrition Facts : Calories 389 kcal, Carbohydrate 7 g, Cholesterol 114 mg, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, Sodium 404 mg, Sugar 4 g, Fat 25 g, ServingSize Makes about 2 quarts, UnsaturatedFat 0 g
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
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