Fried Cauliflower With Ragu Marinara Sauce Ragu Food

BACON-KISSED CAULIFLOWER DIP W/ CRISPY CORN TORTILLAS #RAGU

Steps:

• In a small saucepan, heat oil; fry 6-8 tortilla triangles a time till crispy; remove with a slotted spoon and place over a paper towel-lined dish; sprinkle with sea salt; repeat process till all tortillas are fried; set aside.
• In a food processor, pulse cauliflower till it resembles rice; set aside.
• In a medium pan, or Dutch oven, cook bacon till crispy and set aside to cool over paper towel. Remove all but 2 Tbsp bacon fat from pan; add 1 Tbsp butter and sauté onions till translucent; add cauliflower, garlic, salt and pepper and sauté till slightly browned (about 10 minutes); add Ragu mozzarella sauce and pepper Jack cheese; stir till combined; transfer to an oven-proof serving dish.
• In a small bowl, combine breadcrumbs, 1 Tbsp melted butter and crumbled bacon; set aside.Top with bacon/breadcrumb mixture. (You may refrigerate at this point.).
• Bake in pre-heated oven (375 degrees F) till golden and bubbly. Serve with corn tortilla chips. Enjoy!

FRIED CAULIFLOWER WITH RAGU MARINARA SAUCE #RAGU

Steps:

• Step one: Heat about 3-4 inches of oil in a medium size pot on medium heat. Next, in three different bowls, put flour, beaten egg and bread crumbs. Stir, in one of the bowls, flour, salt and pepper and parmigiano cheese, then toss in bite size cauliflower, coat evenly. Next, dip flowered cauliflour in beaten egg and coat evenly, then toss in bread crumbs. Coat evenly. Let the breaded pieces of cauliflower sit for a few minutes (1-2).
• Step two: In a medium size fry pan, fry the bacon and onion until bacon is crispy. Drain on a paper towel. In the same pan, heat about 2 cups of the Ragu sauce for about 1 minute, stir in the onion and bacon mixture and pour in a serving dip bowl. Now, line the platter with paper towels and set aside to drain vegetables after frying. Put one small piece of breaded cauliflower with a slotted spoon or tongs in the oil to test if oil is hot enough, (about 350-60 degrees F). If the vegetable starts to bubble in oil, continue to fry the rest of the cauliflower about 3-4 pieces at a time depending on how big your frying pot is. Drain on paper towels on platter. Serve the cauliflower with the Ragu sauce. Can be served warm or room temperature.

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.

FRIED CAULIFLOWER

Steps:

• Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool.
• Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
• Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

ITALIAN SAUSAGE RICE BALLS WITH MARINARA SAUCE #RAGU

Steps:

• Sauté onion over medium heat with olive oil in a large sauce pan for 2 to 3 minutes.
• Add sweet potatoes, tomato paste, garlic, basil and oregano. Cover and cook 15 to 20 minutes on low heat until sweet potatoes are tender. Stir occasionally.
• Place mixture in a large mixing bowl to let cool. When cool, add sausage, ¾ cup of the breadcrumbs, cheese, rice, and egg. Mix very well with hands.
• Preheat oven to 400 degrees F and lightly oil a baking sheet.
• With hands, form into golf ball size pieces and coat them in the remaining breadcrumbs. Place rice balls on baking sheet.
• Bake at 400 degrees F for 20 minutes.
• Warm marinara sauce and drizzle over rice balls.
• Garnish with grated parmesan cheese.