Mushroom Ragù Alla Bolognese Food
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
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
MUSHROOM RAGù
This is a rich, deep-flavored pasta sauce, like Bolognese-but meatless.
Yield makes about 2 cups
Number Of Ingredients 13
Steps:
- Heat in a large, heavy skillet: 2 tablespoons olive oil.
- Add and cook over medium heat, until very tender: 1 large yellow onion, peeled and diced fine, 1 large carrot, peeled and diced fine, 2 celery stalks, diced fine, Salt.
- When cooked through, with no crunch but with little or no browning, add: 6 thyme sprigs, leaves picked from the stems, 6 parsley sprigs, leaves only, chopped, 1 bay leaf.
- Cook for 1 minute. Add and cook for 5 minutes: 1/2 cup diced tomatoes.
- Set aside. Carefully clean and slice: 2 pounds mushrooms (choose a mixture of two or three types: chanterelles, black trumpets, hedgehogs, brown or white button mushrooms).
- If the mushrooms are very dirty, it will be necessary to wash them (crunching down on dirt and sand is very unpleasant). The mushrooms may take on some water, but it will be thrown off shortly after they hit the hot pan. As they cook, the mushrooms will give off liquid; let the juices boil away or tip off the juices and set them aside. Continue cooking the mushrooms until lightly browned (you may need to add a little more oil or butter). The reserved juices can be added back to the sauce later in place of some of the water or broth. Sauté each type of mushroom separately, until tender and lightly browned in: Olive oil and a little butter.
- Turn the cooked mushrooms onto a cutting board and chop to the size of the cooked vegetables. Combine with the vegetables and herbs in the large skillet and add: 1/2 cup cream or crème fraîche, 1 cup water or chicken broth.
- Bring to a simmer and cook for 15 minutes. Taste for salt and add as needed. Moisten with more liquid if too thick.
- Add 1/2 cup peas or cooked greens such as spinach, rocket, or chard to the sauce with the broth and cream.
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