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Ingredientes
- 1/2 c. Heavy cream
- 10 ounce Pancetta diced
- 1 c. Small-diced carrots
- 3/4 c. Small-diced celery
- 1 c. Small-diced onions
- 3/4 lb Grnd chuck
- 1/2 lb Grnd veal
- 1/2 c. Dry white wine
- 1 Tbsp. Chopped garlic
- 2 Tbsp. Italian tomato paste diluted in
- 10 Tbsp. Meat stock
- 1 c. Whole lowfat milk Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 Tbsp. of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 min, or possibly till almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute/fry the vegetables for about 3 min or possibly till the vegetables are translucent/soft.
- In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 min, or possibly till the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hrs. From time to time stir in a Tbsp. or possibly so of the lowfat milk, by the end of the two hrs the lowfat milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper.
- This recipe yields sauce for 4 servings.
- Comments: Bologna's ragu is the most famous in Italy. According to the Bologna chapter of Italy's gastronomic society, L'Accademia Italiana della Cucina, this is the most typical and authentic-tasting rendition of the city's famed sauce.
- The building of a ragu involves three simple steps; browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently till the flavors have blended and the meats are tender. Ragus should be rich without being heavy. A ragu is a meat sauce with tomato, it is not a tomato sauce with meat.
