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
CLASSIC RAGU BOLOGNESE
Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for this traditional Italian meat sauce.
Provided by David Downie
Categories Beef Pasta High Fiber Father's Day New Year's Day Dinner Lunch Meat Winter Poker/Game Night Potluck Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield makes 4-6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
- Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
CLASSIC RAGU BOLOGNESE
"A certain magic happens as the beef and aromatic vegetables slowly cook down with the wine, tomato paste, and broth." --Bon Appetit Magazine
Provided by Pfhantastic Cook
Categories European
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups of stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
- Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm befor continuing.
- Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup of pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with freshly grated Parmesan.
Nutrition Facts : Calories 808.2, Fat 23.3, SaturatedFat 7, Cholesterol 169.8, Sodium 506.2, Carbohydrate 102.2, Fiber 6.4, Sugar 13.9, Protein 40.9
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
CLASSIC BOLOGNESE SAUCE (A.K.A. RAGU)
The saying "good things come to those who wait" certainly applies to this recipe that I got from my Italian sister-in-law!! It goes well with most types of pasta (tortellini, rigatoni, etc.)and is perfect for lasagna or any other baked dish.
Provided by CountryLady
Categories Sauces
Time 8h10m
Yield 3 cups
Number Of Ingredients 14
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!
ALL DAY RAGU (BOLOGNESE)
An all day baked ragu, a very simple base on which to expand from. The sauce is extremely rich, definately not for those watching their waistline. Its probably not best to cook this in a slow cooker (crock pot) however I haven't tested this method so I cannot say for sure. This is a recipe that can take a full 24 hours to prepare and cook, however the result is most definately worth it.
Provided by Kiint
Categories Veal
Time 8h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Ensure the minced meats are at room temperature, leave defrost overnight if necessary its best to do this after you have done the tomatoes.
- Tomato Preparation (the night before):.
- Cut a light cross in the smooth end of the tomatoes. In a large pot of rapidly boiling water, quickly place a tomato in and let sit for no longer than 30 seconds to blanche the skin. Remove and rinse under cool water to stop the cooking process. You should now be able to gently peel the skins off the tomato.
- Next, quarter the tomato and spoon the pulp into a sieve over a bowl. For each tomato that is pulped add a couple of light pinches of salt over the pulp in the sieve. Let the pulp drain overnight in the fridge to remove all the juice in the bowl.
- On the day of cooking dice the tomato flesh and set aside for during the cooking process.
- The day of the Ragu.
- Pre heat an oven to 150°C.
- Dice the onions.
- Heat a good cast iron caserole dish on the stove and add the olive
- Fry off the onion in the caserole dish until they are well caramelized.
- Add the pork mince first and cook off until brown.
- Once the pork is browned add the veal and cook altogether well.
- Add the tomato paste to the meat/onion mix and cook off briefly for a minute or two.
- Add the diced tomato flesh and stir in well, at the same time add the juice collected overnight.
- Stir well and cover the caserole dish then place in the pre heated oven.
- Wait at least 4 hours before removing and giving gentle stir. Test for liquid consistency and add water as necessary to reach your preferred level. This is entirely subjective and it depends how "soupy" you prefer your ragu. Now is the perfect time to test your seasoning levels, add salt as necessary however most of the salt needed is added during the tomato preparation.
- 2 hours before dishing time add the fresh herbs and stir in well and taste test.
- 1/2 hour before dishing remove and do a final liquid check and taste test.
- Dish up and enjoy. This is ideally served on fresh home made pasta (1 large egg per 125g fine plain flour) you should have ample time to make this while the ragu is cooking.
Nutrition Facts : Calories 749.8, Fat 47, SaturatedFat 15.1, Cholesterol 192.5, Sodium 368.5, Carbohydrate 32.8, Fiber 8.9, Sugar 17.4, Protein 51.3
BOLOGNESE SAUCE
This hardy meat sauce is often referred to as Ragù, short for Ragù alla Bolognese. A version of it made with meatballs, sausages, and any leftover meat was a staple in our household, served at least one night every week. In parts of Italy, the sauce starts with a battuto, a flavor pack made with minced carrots, celery, onion and salt pork. Once cooked together, it is called soffritto. Mom usually started her "gravy" with slices of salt pork, discarded once rendered. Next she sautéed onion and garlic until transparent and also discarded them. Meats were browned and mostly cooked through, followed by tomato paste, crushed tomatoes and lots of basil. Here's a very simple version we frequently make at home. It's the ultimate comfort food, is really easy to make, and it is simply delicious. We always double the recipe and freeze dinner portions. Italians believe leftover sauce tastes even better than the original. "Italian" just doesn't get any better than this! Remember, PLEASE DO NOT overcook the pasta.
Provided by Peter Steriti
Categories Lunch/Snacks
Time 3h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté garlic in the olive oil. Discard when lightly brown.
- Add ground sausage and beef. Using the edge of a spatula, chop to break meats apart while browning. When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper.
- Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed. Stir occasionally to prevent bottom from burning.
- When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt. Add pasta, stirring initially to prevent sticking. When water reaches a second boil, reduce heat but still maintaining a boil. Cook pasta al dente, firm and chewy, about 12 minutes. Sample pasta for proper texture earlier to ensure pasta isn't overcooked. When ready, drain in a strainer.
- Discard basil. Adjust for salt. Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta. Mix strained pasta in the pot with a large spoon. When coated, place in a serving platter or individual bowls and top with lots of sauce. Pass grated or shredded parmigiana cheese.
- Refrigerate or freeze leftover sauce.
Nutrition Facts : Calories 567.6, Fat 24.3, SaturatedFat 7, Cholesterol 64.3, Sodium 67.4, Carbohydrate 57.4, Fiber 2.5, Sugar 2, Protein 27.6
More about "classic bolognese sauce aka ragu food"
RAGù ALLA BOLOGNESE (CLASSIC BOLOGNESE MEAT SAUCE)
From eatingwell.com
5/5 (5)Total Time 5 hrs 45 minsCategory Diabetic Ground Beef RecipesCalories 109 per serving
- Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes.
- Add ground beef and break it up with a wooden spoon. Season with salt and continue stirring until the meat has lost its red color, about 4 minutes.
- Add wine and cook, stirring occasionally, until it has almost completely evaporated, 18 to 25 minutes. Add milk and nutmeg and cook, stirring occasionally, until the milk has mostly evaporated, 12 to 18 minutes.
- Coarsely chop tomatoes and add them and their juice to the pot. Once the tomatoes have started bubbling, reduce the heat to low so that the sauce is barely simmering. Cook uncovered for 4 hours, stirring occasionally. If all the liquid evaporates before the cooking time is up, add water 1/2 cup at a time as needed. After 4 hours, make sure all the liquid has evaporated before you remove the sauce from the heat. Blot or skim any fat from the surface before serving.
CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 Author David DownieServings 4-6Estimated Reading Time 7 mins
- Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
- Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.
- DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
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