Best Americas Test Kitchen Ragu Alla Bolognese Recipe Foodcom Recipes

Ragu alla Bolognese is a meat-based sauce originating from Bologna, Italy. The sauce typically consists of ground meat, like beef, pork or veal, which is stewed in a tomato-based sauce with vegetables, like onion, garlic and celery. The sauce requires slow cooking time, which allows the flavors to develop and the meat to tenderize to form a rich and meaty sauce.

America's Test Kitchen Ragu alla Bolognese Recipe

America's Test Kitchen is a culinary company that provides tested and proven recipes for home cooks. They have a Ragu alla Bolognese recipe that has been tried and tested to perfection. The recipe can be found on their website, along with other reliable recipes for aspiring chefs to try.

Ingredients

• 1/4 cup pancetta, finely chopped
• 1 onion, chopped medium
• 1 carrot, peeled and chopped medium
• 1 celery rib, chopped medium
• 1 pound ground beef chuck
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup dry red wine
• 1/2 cup whole milk
• 2 tablespoons tomato paste
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg

Instructions

Here are the instructions for making the Ragu alla Bolognese recipe:

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pancetta and cook until crisp and the fat has rendered, about 4 minutes.
2. Reduce the heat to medium and add the onion, carrot, and celery. Cook until the vegetables are soft and lightly browned, about 10 minutes.
3. Increase the heat to medium-high and add the ground beef, breaking it up with a wooden spoon. Cook until the meat is no longer pink.
4. Add the wine and scrape the bottom of the Dutch oven to release any browned bits.
5. Stir in the tomato paste, crushed tomatoes, milk, salt, black pepper, and nutmeg.
6. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the flavors have melded and the sauce has thickened, about 3 hours.

Conclusion

The America's Test Kitchen Ragu alla Bolognese recipe is an excellent choice for beginners and experienced cooks alike. The recipe has been tried and tested to ensure that it produces a rich and flavorful sauce that is perfect for pasta or lasagna. With the proper ingredients and steps, anyone can whip up this tasty and authentic Italian dish in the comfort of their own home.

Ragu alla Bolognese is a classic Italian meat sauce originating in the city of Bologna. It is a flavorful sauce made with ground meat, vegetables, and tomatoes, and is traditionally served with tagliatelle pasta. The test kitchen is a place where chefs try new recipes and techniques and improve their cooking skills. America's Test Kitchen is a popular cooking show that features expert chefs who test and perfect recipes. The Ragu alla Bolognese recipe featured on America's Test Kitchen is a perfect example of this process. In this article, we will explore valuable tips and tricks that you can use when making the America's Test Kitchen Ragu alla Bolognese recipe. 1. Use the Right Ingredients: The success of any recipe largely depends on the quality of ingredients used. For the Ragu alla Bolognese recipe, the main ingredients are ground beef, pancetta, onion, carrot, celery, garlic, canned tomatoes, and red wine. To achieve the best results, it is essential to use high-quality ingredients. When selecting ground beef, choose beef that is at least 85% lean. It is better to use pancetta instead of bacon as it is less smoky and has a milder flavor. The onions, carrots, and celery should be fresh and firm. When using canned tomatoes, check the label for BPA-free cans and choose San Marzano tomatoes for the best flavor. For the red wine, choose a dry red wine that you would drink with dinner. 2. Follow the Recipe Closely: The Ragu alla Bolognese recipe is a complex recipe that requires several steps. It is crucial to follow the recipe closely to achieve the desired results. Read the recipe carefully before starting, make sure you have all the ingredients and equipment ready, and measure everything out before you begin cooking. Be sure to cook the ingredients in the right order and for the right amount of time. 3. Take the Time to Brown the Meat: One of the essential steps in making the Ragu alla Bolognese is browning the meat. Browning the meat develops the flavor and adds depth to the sauce. It is important to take the time to brown the meat correctly. Cook the ground meat in a single layer, breaking it up with a spoon as it cooks. When the meat has cooked through and has a golden brown color, use a slotted spoon to transfer it to a bowl, leaving behind any excess fat. 4. Sweat the Vegetables: After the meat has been browned, it is time to cook the vegetables. The onions, celery, and carrots should be finely chopped and cooked until they are soft and fragrant. Sweating the vegetables develops their sweetness and enhances the flavor of the sauce. It is important to cook the vegetables slowly and over low heat, stirring occasionally, to avoid burning them. 5. Use San Marzano Tomatoes: San Marzano tomatoes are a type of plum tomato that is known for its sweet flavor, low acidity, and meaty texture. They are the best type of tomato to use in the Ragu alla Bolognese recipe. If you cannot find San Marzano tomatoes, you can use canned whole peeled tomatoes instead. Crush the tomatoes with your hands before adding them to the pot. This will break up the tomatoes and release their flavor. 6. Simmer the Sauce for at Least 3 Hours: The longer the Ragu alla Bolognese simmers, the richer and more flavorful it becomes. To achieve the best flavor, simmer the sauce for at least 3 hours. Slow cooking allows the flavors to meld together and develop a deep, complex flavor. It is important to stir the sauce occasionally and adjust the seasoning as needed. 7. Serve with Fresh Pasta: Ragu alla Bolognese is best served with fresh pasta such as tagliatelle, fettuccine, or pappardelle. Fresh pasta has a delicate texture that pairs perfectly with the rich, meaty sauce. If you do not have fresh pasta, you can use dried pasta instead. Cook the pasta in a large pot of salted boiling water until al dente, and then drain and toss with the sauce. Conclusion: Making the America's Test Kitchen Ragu alla Bolognese recipe is a complex and rewarding process. By following these valuable tips and tricks, you can create a rich and flavorful sauce that is perfect for any occasion. Remember to use high-quality ingredients, follow the recipe closely, take the time to brown the meat and sweat the vegetables, and simmer the sauce for at least 3 hours. When serving, be sure to pair the sauce with fresh pasta for the perfect meal.