Ragu Bolognese Oamc Food

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 BOLOGNESE (OAMC)

Steps:

• Heat the oil in a saucepan and cook the onions and carrots for 5 minutes. Add the garlic, ground beef and oregano.
• Cook, stirring until the meat is lightly browned.
• Add the tomato sauce, paste and wine. Season with salt and pepper.
• Cover and simmer for about 45 minutes stirring frequently.
• Renove the lid for the last 10 mins of cooking.
• Serve with your favorite pasta sprinkled with parmesan and basil.

RAGU BOLOGNESE

Steps:

• in a large heavy pot heat oil and butter.
• add onions, celery, carrots, garlic and cook until vegetables are translucent.
• add the meats and stir, cooking until no longer pink 10-15 minutes.
• drain excess fat from pan and return to heat.
• add milk and cook until almost dry, about 10 minutes.
• add tomatoes and herbs and simmer about 15 minutes.
• add wine and broth, bring to a boil.
• lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
• season with salt and pepper to taste.

HARRY'S BAR RAGU BOLOGNESE

Steps:

• Chop the carrot, celery, and onion in a food processor fitted with a steel blade, or by hand.
• Heat half the oil in a skillet, add the chopped vegetables, and saute over medium heat for 10 minutes.
• Tie the fresh herbs together to make a bouquet garni.
• Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
• Add the garlic, let it cook until golden, about 30 seconds, then discard it.
• Add the ground meat, stirring frequently, until it is evenly browned, about 10 minutes.
• Add the tomato paste and the vegetable mixture, stirring until blended, and cook for 2 minutes.
• Stir in the flour and cook for another 2 minutes.
• Raise the heat, add the wine, let it boil until it is almost all evaporated, and stir in the stock, salt and pepper, and bouquet garni, scraping up the brown bits from the bottom of the pan.
• Bring the mixture to a boil, lower the heat and simmer, uncovered, for 1 hour, stirring from time to time.
• If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water.
• The sauce should not be too thick; it should pour from the spoon when it is done.
• Taste and adjust the seasonings.
• Makes about 6 cups.

CLASSIC RAGU BOLOGNESE

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.