Ragu Bologna Pasta Sauce Food

RAGù

Steps:

• To prepare the ragu start to peel the carrot with peeler or a knife, so as to remove the outer layer; do the same with a rib of celery, also removing the top and the bottom part of the stem, including leaves that will not be used for this preparation. Remove the outer layer of the onion and then cut it all into small cubes of uniform size and shape, in a way to ensure a perfect cooking. In a large saucepan with thick bottom pour the extra virgin olive oil and let it heat up. Add the diced celery, carrot and onion and cook for 15 minutes until the onion are slightly transparent and begins turning a golden color. Add the bacon, stir and cook for a few minutes. Add the minced meat, mix well all the ingredients together and let it cook over high heat for a few minutes. Deglaze with white wine, stir well and cook until the liquid has almost completely evaporated and the bottom will be dry, in this way you'll make evaporate the alcohol while maintaining only the aroma of the wine.In the meantime mix the tomato paste with half a glass of hot meat broth, in order to melt it. When the wine has evaporated add the broth in which you have melted the tomato paste, and add the tomato sauce; stir well and cover the pot with a lid. Now turn down flame on the stove at the lowest setting and cook for an hour. After an hour add salt and pepper and a few ladles of hot broth into the sauce, it's important to use only hot broth -and not cold- to avoid the interruption of the cooking of the sauce; cover with the lid and cook for another 3 hours, stirring occasionally with a wooden spoon so that the ragù does not stick to the bottom. If you see that the ragù sauce dries too much during the cooking, add a ladle of hot broth when needed.

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY

Steps:

• Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
• Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
• Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
• In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
• Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
• Cook desired pasta and toss in the bolognese.
• Top with parmesan cheese and serve.
• Enjoy!

RAGU BOLOGNA PASTA SAUCE

Steps:

• In a large saucepan, combine beef, chopped pork, veal, salt pork, onion, carrot and celery to brown thoroughly over medium low heat. Add stock or water and continue to cook until it evaporates.
• Add tomato paste, salt, pepper and enough water to cover meat. Cover pan and cook slowly for 1 hour. Add mushrooms and livers and cook for 15 minutes longer. Just before serving add cream, truffle and nutmeg. Mix well and serve.

BOLOGNESE SAUCE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
• Roughly chop the Mediterranean veg.
• Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
• Add the mince, alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
• Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
• Use a potato masher to gently crush the veg, breaking down any bigger lumps.
• Add the tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
• Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
• Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.

RAGU BOLOGNESE

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.

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...

AUTHENTIC BOLOGNESE SAUCE RECIPE

Steps:

• Finely chop the onions and garlic, peel and finely chop the carrots and finely chop the celery. For fast chopping, chop coarsely then use a food processor to pulse and finely chop. Set aside.
• Heat a large saucepan. It will need to hold over 5 litres which is about 1 1/3 gallons.
• Add the oil and butter.
• When the oil is hot, add the onion, carrot and celery.
• Turn the heat down a tad so they don't burn.
• Fry until starting to become golden and catch a little on the bottom of the saucepan.
• In the meantime finely chop the bacon. And crush or finely chop the garlic.
• When the onion, carrot and celery are golden add the bacon and garlic and stir well. Continue to cook for a few more minutes.
• Now start adding the beef mince a bit at a time. Stirring well and allow the meat to colour.
• Then add in the pork mince a bit at a time. Repeat the same as the beef mince.
• Once the mince is well cooked add the sausages and pork ribs. You can add other meats as I have mentioned in the Recipe Notes.
• Pour in the wine and allow to boil and simmer for a few minutes.
• Now you can add the remainder of the ingredients - Parmesan rind (if using), passata, tinned tomatoes, tomato paste, stock, potato, herbs (if using) and seasonings.
• Add half of the sugar and you can taste later if the sauce needs more.
• Bring to the boil then lower the heat to a gentle simmer.
• Cover the saucepan and check and stir regularly, You may need to adjust the heat to achieve that sweet spot of a gentle simmer. This is going to be cooking for a long time so a very gentle simmer is what we are looking for here.
• Once you have achieved that perfect simmer, allow to cook for about 4 to 5 hours.
• Check regularly that the sauce is not drying out. If so, add a little boiling water.
• After about two hours of simmering. Taste and adjust the seasoning. You will be surprised at how much salt you need to add and you may need a bit more sugar. Recheck the seasoning towards the end of the cooking time.
• When the sauce is done. Remove the sausage and the ribs. Cut up the sausage finely, shred the meat from the pork ribs and add the sausage and meat back to the sauce. Find the potato pieces and crush against the side of the saucepan with a wooden spoon. Stir thoroughly.
• Allow to cool a little, then transfer to freezer containers for storage in the freezer.
• Don't put the sauce in the freezer when it's hot. Instead refrigerate until cold then freeze.
• If properly stored in the freezer, this sauce will keep for 4 to 6 months.

RAGU' ALLA BOLOGNESE

Steps:

• To prepare the Bolognese sauce , first take the pancetta. First cut into slices and then into strips 1 , without being too precise. Then with a knife chop it well 2 . In a pre-heated saucepan pour a drizzle of oil and add the pancetta 3 .
• Shell it well 4 and let it brown. In the meantime, take care of the vegetables. Peel the carrot and chop it finely 5 . Then clean the celery and chop it too of the same size as your carrots 6 .
• Finally, peel the onion and chop it 7 . As soon as the pancetta is well browned 8 , add the chopped vegetables 9 .
• Stir 10 and let simmer for 5-6 minutes 11 . Add the ground beef 12 ,
• stir 13 and raise the heat. Let it brown without haste, the meat must seal well. Deglaze with red wine 14 and mix again. As soon as the alcohol has evaporated, add the tomato puree 15 .
• Stir and incorporate it 16 17 . Add a couple of ladles of hot vegetable broth 18 .
• Cover with the lid, but do not close completely 19 . At this point the Bolognese sauce must cook for at least 2 hours. Check it every 20 minutes and add more broth as needed. After two hours, taste the sauce and season with salt and pepper 20 . Stir again and your sauce will be ready 21 .