Receta Classic Bolognese Ragu’
Slowly cooking the meat and aromatic vegetables with wine, tomato paste, and broth makes what is known in Italy as Ragù alla bolognese. Or, as I like to call it, Classic Bolognese Ragu’.
Classic Bolognese Ragu' Author: Marlene Baird Prep time: 15 mins Cook time: 1 hour 30 mins Total time: 1 hour 45 mins
1 white onion, chopped 4 carrots, finely chopped 1 Tablespoon olive oil 1 pound 90/10 ground beef 3 links Chicken Italian Sausage, casings removed 4 ounces pancetta. chopped 1 cup red wine 2 cups vegetable broth ¼ cup tomato paste 1 cup 2% milk coarse sea salt ground pepper
Heat oil in a large pot over medium-high heat. Add onions and carrots. Sauté until soft, 8-10 minutes. Add beef, chicken sausage, and pancetta; sauté, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, about 1½ 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. Freeze half for another day. Serve with your favorite pasta 3.2.2691
Slow and steady wins the race.
Yes, it’s true. I took the time to make a classic bolognese recipe, with a little Nosh My Way spin on the traditional veal and used Chicken sausage instead.
Wowza.
It was worth the time it took to slowly simmer this meat sauce. I have made a quick version using butternut squash sauce from a jar, which, by the way, is also excellent.
This is on my list of crowd pleasing recipes.
I made this for my daughter’s graduation party and it was a huge success.
Mom and dad loved it too. This a huge compliment.
Thanks for stopping by and have a great day.
Marlene
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