Best Bologna Style Ragù Recipes

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY

Steps:

• Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
• Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
• Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
• In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
• Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
• Cook desired pasta and toss in the bolognese.
• Top with parmesan cheese and serve.
• Enjoy!

RAGù ALLA BOLOGNESE

Steps:

• Instructions Heat a heavy saucepan over a medium flame and then add the pancetta. Cook until it turns light pink, about two minutes. Add the olive oil and butter. Stir until the butter has melted. Add the onion, carrot, and celery. Cook gently until the onion is translucent, about ten minutes. Add the beef and salt. Turn up the heat and cook until the meat is lightly browned. Add the wine and the tomatoes. Bring to the boil and then cover the pan and turn the heat right down. Cook for one hour and forty-five minutes, adding a small amount of beef stock occasionally if the sauce gets too dry. Add the milk, stir through, and cook for a further fifteen minutes. Check seasoning and add salt if necessary. Serve with fresh tagliatelle. If you are making lasagna add single cream too. Like this:Like Loading...

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 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.

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.

BOLOGNA-STYLE RAGù

Steps:

• 1 Prepare the broth, if necessary. In a large pot, melt the butter with the oil over medium-low heat. Add the pancetta, carrots, onion, and celery. Cook the mixture over low heat, stirring occasionally, until all the flavorings are very tender and a rich golden color, about 30 minutes. If the ingredients are beginning to brown too much, stir in a little warm water. 2 Add the meats and stir well. Cook, stirring often to break up the lumps, until the meats lose their pink color, but do not brown, about 15 minutes. 3 Add the wine and simmer until the liquid evaporates, about 2 minutes. Stir in the tomato paste, broth, nutmeg, and add salt and pepper to taste. Bring the mixture to a simmer. Cook on low heat, stirring occasionally, until the sauce is thick, about 2 1/2 to 3 hours. If the sauce becomes too thick, add a little more broth or water. 4 Stir in the milk and cook 15 minutes more. Serve hot. Can be made ahead and stored in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.