Ragù Bolognese Food

AUTHENTIC RAGù ALLA BOLOGNESE

Steps:

• Mix together the ground meat and season with salt and pepper.
• In a large heavy saucepan over medium heat, cook the pancetta until the fat has melted.
• Add the chopped onion and continue to cook until it is translucent.
• Add the carrot, celery and bay leaves and continue cooking until the vegetables begin to soften and brown.
• Raise the heat to very high and add the ground meats, and cook stirring with a wooden spoon to break up the meat.
• Cook until lightly browned.
• Add the wine and cook until it has evaporated.
• Puree the tomatoes and add to the pot reducing the heat to low.
• Simmer until thickened for 2 hours. (If the sauce becomes too thick you can thin it with a little beef broth.)
• Add the milk and continue to cook over low heat for another hour or two until thickened.
• Serve on top of fresh egg tagliatelle with a sprinkle of grated cheese.

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.

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.

RICH RAGU

Steps:

• Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
• Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
• Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
• Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.

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.

RAGù BOLOGNESE

Steps:

• Heat the butter and oil together in a heavy large pot over medium heat. Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5-10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5-10 minutes. Avoid frying or browning the meat.
• Season the meat with nutmeg. Add the wine to the pot and cook until evaporated, 10-12 minutes. Reduce the heat to medium-low. Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes.
• Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5-7 hours. Add water if needed to keep the ragù loose and saucy. Season with salt and pepper.

RAGU BOLOGNESE (AUTHENTIC)

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.

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.