Best Bolognese Sauce Ragu Food

RAGù ALLA BOLOGNESE

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...

THE BEST BOLOGNESE

Steps:

• Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it. Continue to pull the meat apart until thoroughly mixed and no clumps remain.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
• Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
• Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
• Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
• Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
• Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
• Transfer the pasta to a platter and top with grated Parmesan.

BOLOGNESE SAUCE (OR MEAT RAGU SAUCE)

Steps:

• Saute carrots, celery, and onion in olive oil for 10 min over medium-low heat until cooked through but not browned.
• Add garlic, meats, and salt/pepper to taste. Cook until no red remains in meats.
• Add broth; cook for 10 mins over medium heat.
• Add tomato sauce, tomatoes, and oregano. Bring to a boil, then reduce heat to low and cook, simmering gently, for 2 hours You may add more salt/pepper as needed.
• If you're not using all the sauce now, separate it into three containers and chill/freeze until ready to use. Step 6 is for 1/3 of the sauce.
• (If using cold sauce, bring to a boil first, then) Add ½ c cream or half-and-half, reduce heat, and simmer for 30 minutes. Serve hot over spaghetti or noodles.
• Makes three portions, which serve 2-4 people each.

BEST BOLOGNESE SAUCE (RAGU)

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.

BEST BOLOGNESE SAUCE

Steps:

• 1.Start by making your beef mixture.
• In a big sauce pot add the first 7 ingredients,beef,chopped onion,mustard,vinegar,sugar,salt and pepper.cook on medium until browned.
• 2.Start adding your sauce mixture. add the Ragu sauce,canned tomatoes,tomato paste,water,ketchup,bay leaves,chopped garlic,basil,oregano,sugar,nutmeg,pesto,salt,pepper. Mix it all up very well.
• 3.turn the stove to high and let it come to a simmer,you can add a lid if you dont want sauce squirting everywhere.During this time chop your carrots and celery.
• 4.When the sauce starts to bubble add your carrots and celery and turn the stove down to low.
• 5.put the lid on and leave on low or minimum heat for 1/2 an hour-45 minutes.Turn off the heat and leave it covered with a lid.I like to leave it about 1/2 an hour covered before i serve with my favorite pasta.
• make sure to taste it to see if you need more salt, sugar or anything else.
• This makes enough for 2 dinners of 5 people. I use half then freeze the rest till later.

CLASSIC BOLOGNESE SAUCE (A.K.A. RAGU)

Steps:

• In order to prevent the ragu from reducing too quickly, use the heaviest, deepest pot that you own.
• Melt butter& oil and saute onion& garlic over medium heat until just translucent.
• Add celery& carrot and cook gently for about 2 minutes.
• Add the ground beef, crumbling it in the pot with a fork.
• Stir in salt.
• Cook only until the meat loses its raw, red colour.
• Add the wine, turn heat up to medium high and cook, stirring occasionally, until all the wine evaporates (1/2 hour to 45 minutes).
• Turn the heat down to medium, add the milk& nutmeg and cook, stirring frequently, until all the milk evaporates (1/2 hour TO 45 minutes).
• Add oregano, pepper& tomatoes and stir thoroughly.
• When the tomatoes have started to boil, turn the heat down until the sauce cooks at the laziest simmer- just the occasional bubble.
• Cook, uncovered, stirring occasionally, for at least 4 hours (5 hours is better).
• If you can't watch the sauce for such a long stretch, you can interrupt this simmering time- but DO complete it in the same day!