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Receta Ragù
by andyeatseverything

Ragù

In Carne, Sauce, Sugo on April 26, 2010 at 6:09 pm

Ragù is the basic Italian meat sauce. Everyone has a version – some people use only beef, or substitute pork for pancetta, a few people cook it in milk, add basil, a bay leaf, and even garlic. There must be a hundred variations. Mostly they involve some kind of chopped or minced meat (ragù napoletano is more like a pot roast). This is a very simple traditional, authentic version from Noni’s family - no bells & whistles – just the basic core elements. It is the sauce for bolognese, lasagne, arancini - a mix of beef and pork, tomatoes, onions, celery, carrots, and red wine. No garlic, herbs or anything to get in the way – this sauce is perfect in its simplicity.

Ragu (bolognese)

Regardless of what ingredients you want to put in this – there are three elements which should be adhered to. The first is to carefully brown the meat in batches deglazing with red wine, secondly to ensure you slowly sweat your soffritto, and finally – use good quality tinned tomatoes.

Ragu (bolognese)

Ragu (bolognese)

Ingredients:

To begin, brown the meat in batches. You want to cook off the water in the meat and get some colour and flavour going. I season at this stage. After each batch, throw some red wine into the pan to deglaze and then tip this over the cooked mince. You probably only need to do two batches (250g of meat a batch). After this I cook the soffritto – a fine dice of carrot, celery and onion. There is no garlic in this recipe – onions and garlic seldom belong together. Cook the soffritto for at least 10 minutes to get it soft and sweet. Then add in your meat – turn it up high and pour in a large glass of red wine. Let it sizzle off, and while the pan is hot, add your tin of tomatoes. When it is simmering turn the heat down to medium. I generally cook for about 2.5 hours on a low/medium heat, adding water if I need to.

You will know when it is ready as the meat will be soft to the bite.