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 Ragł alla Bolognese #1 | Status Approved | | Name |  Ragł alla Bolognese #1 | | Category | Italian, Meats, Sauces & Marinades | | Serves/Yields | 6 / 8 | | Source | My Dad | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | not less than a hour. | | Introduction | | Ragu alla Bolognese is a meat sauce that is slow simmered for at least an hour (but usually not less than two) to develop a complex flavor and proper thickness. Ragu alla Bolognese is the classic sauce for tagliatelle and mixed with bechamél is the traditional sauce for lasagne.
Top Italian chefs say ragu must be cooked in earthenware casserole.
| | Ingredients | | 1/4 lb ground beef
1/4 lb ground veil
1/4 lb ground pork
2 oz pancetta ,minced
2 chicken livers, minced (optional)
2 oz butter
1 can (10 oz) tomato puree (or strain and deseed peeled tomatoes )
1/4 cup red wine
1/2 cup hot beef_stock
1 small carrot
1 celery stalk
1 small onion
Sea_salt
black pepper | | Directions | | Step: 1 | Clean, wash and mince celery onion and carrot.
In a bowl mix together veal. pork .beef, pancetta and chicken liver (if desired). | | Step: 2 | In a large casserole melt the butter, and brown the meat for 10 minutes on medium heat.
Pour in red wine and keep cooking until reduced by half ,stirring often with a wooden spoon.
Add vegetables and tomatoes, season with salt and pepper and pour in 1/4 cup of hot stock. Stir well. | | Step: 3 | Cover and let simmer on low heat for at least one hour, adding more stock if the sauce becomes too thick.
Note: This sauce freeze beautifully.
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Time submitted: Monday, September 25. 2006 at 14:37:59 Contributed By: guido
Rate It| Average score: 3 () votes: 10 |  |  |  | |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Ragł alla Bolognese #1 (Score 1)
By Kate on Thursday, March 08, 2007 @ 07:49:57 CET
(User Info | Send a Message) | | Guido's Papa made lasagna with this sauce on one of my trips to Italy. It is delicious! |
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