RAGU BOLOGNESE
this is one of our favorite meat sauces although it is a bit of work. this works well with campanelle or penne to catch the sauce
Provided by chia2160
Categories Veal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
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
RAGU ALLA BOLOGNESE
Steps:
- In a large, deep saute pan, heat olive oil over high heat and add carrots, celery, onions, and pancetta and cook, stirring, until vegetables are lightly browned, about 6 minutes. Add the beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
- Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
- Add milk and butter, and continue to simmer very gently until milk has reduced and sauce is very thick, about 2 minutes. Season, to taste, with salt and pepper, and serve over tagliatelle or pappardelle with Parmigiano-Reggiano.
- Put all the ingredients in a pot and cover with water. Cook on low; it should boil after about 1 hour. Lower the heat to a low boil. Cook 3 more hours after it has started to boil. Pour the broth through a sieve and refrigerate. The next morning, take off all the fat. You should be left with about 2 quarts of broth. The meat can be served as a bollito with salsa verde.
RAGU' ALLA BOLOGNESE
Bolognese sauce is a traditional italian dressing, typical of the Emilia Romagna region. Certainly one of the most popular Italian recipes even abroad.
Provided by GialloZafferano
Categories Sauces
Time 3h50m
Number Of Ingredients 11
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 .
HARRY'S BAR RAGU BOLOGNESE
This recipe comes from Harry's Bar in Venice, Italy. The ragu can be made with beef or veal, or chicken, duck, turkey, rabbit or lamb. We prefer veal for the more subtle taste. Serve over any pasta.
Provided by Penny Stettinius
Categories Veal
Time 2h10m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 375.3, Fat 25.2, SaturatedFat 5.1, Cholesterol 66.8, Sodium 865.1, Carbohydrate 13.8, Fiber 1.6, Sugar 6.5, Protein 20
RAGU BOLOGNESE (AUTHENTIC)
Bolognese is one of the most legendary dishes in Italy. However, outside of Bologna, where can one eat a true Ragù? Well, if you follow this recipe any kitchen you choose. My parents came from Italy back in the 60's, and settled in Brooklyn. As a result, My family and friends had the pleasure of eating some of the best homemade Italian food. These dishes of course, prepared by my Mom and sometimes Dad. Now, I share my fortune with you. Mangiare! (eat)
Provided by Joseph R.
Categories Veal
Time 4h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Prepping makes the whole experience more enjoyable.
- Finely chop pancetta.
- Finely dice carrots, onions and celery.
- Wash livers carefully, then flatten livers and chop.
- Warm milk and chicken stock.
- Peel Garlic.
- In a Dutch oven over medium heat add 2 tbsp oil with 2 tbsp butter. Add the onions and sauté until the onions are soft, 8 - 10 minute. Do not brown.
- Add the remaining butter and olive oil.
- Add carrots and celery, increase heat to med-high, sauté until they start to brown.
- Add pancetta, prosciutto, mortadella or your choice of any combo of meats and sauté one to two minutes.
- Remove mixture from pan to a bowl and reserve.
- Add chicken liver and stir frequently 1 to 2 minutes.
- Add ground beef or meat blend and brown (do not stew meat, if you need to, do so in stages)
- Return vegetable mix to Dutch oven.
- Add tomato paste to meat and vegetable mix and brown paste for about 10-15 minute important step, develops deep flavor.
- Add wine to deglaze, allow it to evaporate 4 - 7 minutes.
- Add 1 cup warm milk and pinch nutmeg, allow it to come to a boil, carefully reduce milk for 3 - 5 minutes.
- Add passata or whole tomatoes crushed my hand or potato masher.
- Add chicken stock and whole garlic cloves stir. Cover and continue to cook for 3 to 4 hours over very low heat or place into oven at 275 for 3 to 4 hours, stirring occasionally.
- Several minutes before serving mash garlic cloves against wall of Dutch oven and add remaining milk continue to cook 10 minutes.
Nutrition Facts : Calories 377, Fat 24, SaturatedFat 8.9, Cholesterol 260.9, Sodium 341.2, Carbohydrate 20, Fiber 3.3, Sugar 12.5, Protein 18.2
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- Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often.
- Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard.
- Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly.
- Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup.
- Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù.
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