How To make Ragu Alla Bolognese
1/2 oz Dried porcini mushrooms
1/2 lb Lean veal shoulder
1/2 lb Lean beef round or shin
2 1/2 oz Pancetta or blanched bacon
4 oz Large yellow onion
1 lg Carrot
1 lg Celery stalk
5 tb Butter
3 tb Olive oil
1 tb Salt
1/4 ts Freshly ground black pepper
1/2 c Dry red wine
2 1/2 c Drained canned plum tomatoes
1/2 c Heavy cream
Freshly grated parmigiano Freshly ground pepper This takes a fair amount of time to make, but it freezes very well, so make a large batch. This is enough for 2 1/2-to-3 pounds of pasta. PUT THE PORCINI in a small bowl. Pour boiling water over them and let them sit for 30 minutes. Drain them, rinse carefully, chop coarsely and rinse carefully
again. With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery. Saute the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat. Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally. Uncover the pot and raise heat to medium high. Add the beef, veal, mushrooms, salt and pepper. Cook, stirring constantly, until the meats just begin to lose their raw red color. Then pour on the wine and cook until it is entirely evaporated. Set a food mill with the medium blade over the pot and mill in the tomatoes. Stir everything together and simmer, covered for 40 minutes. If possible, complete preparation to this point several hours in advance, or even the night before you plan to use the sauce. Take it off the stove and let it cool if not serving immediately. Transfer to container. Cover and refrigerate. The sauce may also be made to this point and frozen. Shortly before serving time, bring the sauce slowly to a simmer. Simmer 5 minutes. Stir in the heavy cream and serve immediately over freshly cooked pasta, passing parmigiano and a pepper mill. To serve ragu in smaller quantities, heat about 1/2 cup of sauce per person and stir in 1 1/2 to 2 tablespoons cream per serving.
How To make Ragu Alla Bolognese's Videos
Bolognese Sauce Classic Recipe - How To Make Ragù alla Bolognese like an Italian
INGREDIENTS FOR 4:
1 CARROT
1 stick of CELERY
1/2 or 1 ONION
4-5 tbsp EXTRA VIRGIN OLIVE OIL (or BUTTER)
2/3 cup GROUND BEEF MEAT
1/2 cup GROUND PORK MEAT
1 ITALIAN SAUSAGE (or some GROUND PORK BELLY)
RED WINE
1 can PELATI TOMATOES
SALT
GROUND BLACK PEPPER
PARMIGIANO REGGIANO CHEESE
INGREDIENTI PER 4:
1 CAROTA
1 gambo di SEDANO
1/2 o 1 CIPOLLA
4-5 cucchiai OLIO EXTRA VERGINE (o BURRO)
150 gr MACINATO DI MANZO
100 gr MACINATO DI MAIALE
1 SALSICCIA (o un po' di PANCETTA TRITATA)
VINO ROSSO
1 confezione di PELATI
SALE
PEPE
PARMIGIANO REGGIANO
Thanks for watching! :)
87 year old Betta makes tagliatelle al ragù! | Pasta Grannies
Lovely Betta shares her recipe for tagliatelle with a meat sauce. Meat - carne in Italian - means a mixture of beef and pork, rather than chicken or rabbit. This is her mother's recipe and it was served on special occasions.
Her recipe ingredients are: 300g 00 flour and 3 eggs for the pasta. For the ragù: half an onion, carrot and celery. 200g unsmoked pancetta (pork belly) and 400g minced beef, one glass red wine, 400ml tomato passata, salt. Parmigiano cheese is optional for serving.
Traditional ragù alla bolognese, with fresh egg tagliatelle
Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal:
My old, non-traditional bolognese recipe, if you want that instead:
***RECIPE, SERVES FOUR, IS EASILY MULTIPLIED***
For the sauce
1-1.5 lb (454-681g) ground meat (typically a combination of beef and pork)
2-3 oz (57-85g) pancetta or other fatty cured meat (this is skippable)
2 celery stalks (I also save the leaves for garnish)
2-3 carrots
1/2 an onion
white wine (can use water instead plus a splash of white balsamic vinegar)
chicken stock (I used a whole 1 quart, 946 mL carton but you could replace some or all with plain water)
milk
tomato paste
butter or olive oil
salt
pepper
For the pasta
6 eggs
all-purpose flour (about 3 cups, 360g plus more for dusting)
olive oil
salt
Dice the pancetta finely and throw it into a cold pan big enough to hold all your sauce. Turn the heat on medium and let it render out its fat while you dice your carrots. (If you're skipping the pancetta, just heat a film of olive oil or butter in the pan.) Stir the carrots into the pan. Dice the celery and stir it in, followed by the onion. At this point you may need some more fat to cook the vegetables, so put in a knob of butter or a glug of olive oil. Cook over moderate heat until the vegetables are soft but not brown. Dump them back out onto the cutting board.
Put the ground meat into the pan and turn the heat up higher. Stir the meat and break it up with a wooden spoon until you've evaporated off most of its water and you've gotten some good browning. Stir in a big squeeze of tomato paste and then deglaze with enough white wine to just submerge everything. Stir in a pinch of salt and a few grinds of pepper, reduce the heat and simmer for at least two hours (4-5 hours is better). Stir occasionally and replenish the liquid with enough stock to keep everything just barely submerged.
At some point while you're simmering, make the fresh pasta dough. Beat the eggs smooth with a glug of olive oil and pinch of salt. Stir in as much flour as the eggs will take. Knead the dough with additional flour until it's reasonably smooth and only a little sticky. Cover and let rest for at least 20 minutes.
When you're about a half hour away from dinner, let the sauce evaporate out most of its water and then pour in just enough milk to get everything submerged again. Simmer gently, stirring occasionally until the sauce is thick. Now would be a good time to put a pot of salted water on the boil for pasta and to roll the dough out.
Put your dough ball on a clean counter, scatter heavily with flour and roll with a rolling pin, turning and flipping frequently to make sure every surface is well-floured and doesn't stick. Keep rolling until you've got the sheet as thin as you can reasonably get it. Again make sure it's well-floured and then fold it over on itself a few times and transfer to a cutting board. Cut it into wide strips for tagliatelle. Scatter the strips with more flour and toss them to get them unfolded and separated.
When the sauce is thick, taste it for seasoning and add salt, pepper, etc. (I might give it a splash of vinegar and maybe even a pinch of sugar — call the Pasta Police.)
Drop the pasta in the boiling water and cook for a few minutes until it swells up noticeably and floats strongly to the surface. Drain, leaving a little pasta water behind to mix with the sauce. Stir in as much sauce as you want to coat all the pasta and serve — grated cheese is not traditional but live your own life.
How to prepare RAGU' ALLA BOLOGNESE - Traditional Italian recipe
Ladies and gentlemen, may we present you his majesty the RAGU ALLA BOLOGNESE! It is one of the most loved sauces all over the world, fundamental in the traditional lasagna, but AMAZING on its own or as a sauce for your pasta... Try it once and you will never go without!
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (4 SERVINGS)
Beef 300 g
Tomato puree 300 g
Carrots 50 g
Celery 50 g
Yellow onions 50 g
Fine salt to taste
Black pepper to taste
Red wine 100 g
Pancetta bacon 150 g
Vegetable broth as needed
Extra virgin olive oil 1 tbsp
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Look no further! How to cook Authentic Ragù Alla Bolognese, with Tagliatelle
Bolognese sauce, or Ragu Alla Bolognese, is an Italian meat-based sauce for pasta which originated in Bologna in Northern Italy—also known as Bolognese Ragu. This version is the closest thing to the authentic recipe; however, there can still be many variations. I don't think there is an authentic version, but this is so close! Some use butter, others olive oil. For Ragu, I prefer olive oil. Some also add cream at the end; I don't think it needs it; the milk does the job.
The secret, of course, is in the sauce; it has to be cooked for a long time; the longer, the better. Cooking it longer breaks down the meat fibres, which thickens and intensifies the sauce. In the old days, they used to cook this for 5 to 6 hours as meat was very tough. Today 2 to 3 hours is plenty. Traditionally the meat is not minced but chopped using a knife. If you don't have pancetta, you could use pork mince also.
Some parts of Italy may also use butter instead of olive oil; I prefer virgin olive oil. Milk is also added towards the end of the cooking process to dampen the acidy of the tomato. The cream is an optional extra I usually use for dryer-style eggless pasta.
Spaghetti Bolognese sounds like an authentic Italian dish, but I've never seen it in Bologna. You will never find it in Italy, or at least I certainly haven't. You will find it in Europe, the US, Australia, and other countries. It's also known as spag bowl, a terrible name, so please don't ever use the term unless you're a young teenager!
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How to Make Pasta Bolognese
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