ITALIAN RAGU RECIPE RECIPES
RAGU' ALLA BOLOGNESE - ITALIAN RECIPES BY GIALLOZAFFERANO
Bolognese sauce is a traditional italian dressing, typical of the Emilia Romagna region. Certainly one of the most popular Italian recipes even abroad.
Provided by GialloZafferano
Total Time 230 minutes
Prep Time 20 minutes
Cook Time 210 minutes
Yield 4
Number Of Ingredients 11
Steps:
- To prepare the Bolognese sauce , first take the pancetta. First cut into slices and then into strips 1 , without being too precise. Then with a knife chop it well 2 . In a pre-heated saucepan pour a drizzle of oil and add the pancetta 3 .
- Shell it well 4 and let it brown. In the meantime, take care of the vegetables. Peel the carrot and chop it finely 5 . Then clean the celery and chop it too of the same size as your carrots 6 .
- Finally, peel the onion and chop it 7 . As soon as the pancetta is well browned 8 , add the chopped vegetables 9 .
- Stir 10 and let simmer for 5-6 minutes 11 . Add the ground beef 12 ,
- stir 13 and raise the heat. Let it brown without haste, the meat must seal well. Deglaze with red wine 14 and mix again. As soon as the alcohol has evaporated, add the tomato puree 15 .
- Stir and incorporate it 16 17 . Add a couple of ladles of hot vegetable broth 18 .
- Cover with the lid, but do not close completely 19 . At this point the Bolognese sauce must cook for at least 2 hours. Check it every 20 minutes and add more broth as needed. After two hours, taste the sauce and season with salt and pepper 20 . Stir again and your sauce will be ready 21 .
ITALIAN RECIPES | BBC GOOD FOOD
Popular Italian-style dishes with pasta and cacciatore.
Provided by Good Food team
Number Of Ingredients 1
More about "italian ragu recipe recipes"
SLOW COOKED BEEF RAGù RECIPE | JAMIE OLIVER BEEF RECIPES
Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for slow-cooking and making tough, cheaper cuts of meat the hero, this is amazing served with mashed potato, crusty bread or oozy polenta, or even tossed with freshly cooked pasta.
From jamieoliver.com
Total Time 4 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 359 calories per serving
From jamieoliver.com
Total Time 4 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 359 calories per serving
- Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then peel and pound in the fresh garlic. When brown, push the cheeks to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden. Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally. Pour in the wine, let it reduce by half, then pour in the reserved porcini water (discarding just the last gritty bit) and the passata. Fill the passata bottle with water and pour into the pan. Cover with a scrunched-up sheet of wet greaseproof paper and a lid. Cook in the oven for 4 hours, or until the meat is outrageously tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up however you wish.
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ITALIAN PULLED PORK RAGU (INSTANT POT, SLOW COOKER, STOVE ...
Pulled pork is not just for sandwiches, it's wonderful in this hearty sauce which is perfect over pasta, spaghetti squash or spiralized noodles.
From skinnytaste.com
Reviews 4.5
Total Time 70 minutes
Category Dinner
Cuisine Italian
Calories 93 kcal per serving
From skinnytaste.com
Reviews 4.5
Total Time 70 minutes
Category Dinner
Cuisine Italian
Calories 93 kcal per serving
- Stove Top: Season pork with salt and pepper. Heat a large pot or Dutch oven over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients to the pot including the garlic, reserving half of the parsley. Bring to a boil, cook covered on low until the pork is tender, and shreds easily, about 2 hours. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
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LAMB RAGU WITH MINT RECIPE | GIADA DE LAURENTIIS | FOOD ...
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category main-dish
Cuisine italian
Reviews 4.8
Total Time 30 minutes
Category main-dish
Cuisine italian
- Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
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BRAISED PORK RAGU RECIPE | ALLRECIPES
A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category Italian Recipes
Calories 263.2 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category Italian Recipes
Calories 263.2 calories per serving
- Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
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PORK RAGU RECIPE | PORK RECIPES | JAMIE OLIVER RECIPES
This tasty combo of beef and pork mince is great in pies, on pasta or with rice.
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 355 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 355 calories per serving
- Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.
- Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.
- Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
- Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins' worth of water. Drop in the rosemary sprigs and bay leaf, and season with sea salt and black pepper.
- Bring to the boil, then cover and simmer for 1½ hours. After this time, if the ragù is still quite liquidy, remove the lid, turn the heat up and simmer for a few more minutes, or until thickened and reduced.
- Eat straight away, or if you’re making this ahead of time, allow to cool, then divide between containers or plastic freezer bags.
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SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE RECIPE: HOW TO ...
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta.
Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey
From tasteofhome.com
Reviews 3.4
Total Time 07 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 302 calories per serving
From tasteofhome.com
Reviews 3.4
Total Time 07 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 302 calories per serving
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.
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RUSTIC ITALIAN TORTELLINI SOUP RECIPE: HOW TO MAKE IT
This is my favorite tortellini soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good. —Tracy Fasnacht, Irwin, Pennsylvania
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 203 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 203 calories per serving
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
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GRANDMA'S ITALIAN MEATBALLS RECIPE - ITALIAN.FOOD.COM
This recipe is from my Italian grandmother. The one change she made to get with the times was to use Ragu sauce instead of homemade, and she declared that it still tasted just as good. It's never failed to impress the people I make it for. My husband says these meatballs have forever ruined him to other people's, or even restaurant meatballs. The real secret is in the time you take to slowly cook the meatballs in the sauce. Don't skimp and just toss the sauce on and eat it. It will still taste good, but not anything like it should be. The raisins are meant to absorb the acidity and impart a little sweetness to the sauce. This recipe can easily be multiplied to feed more people.
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 379.2 per serving
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 379.2 per serving
- Serve over spaghetti, on rolls, or however your heart desires.
See details
SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE RECIPE: HOW TO ...
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta.
Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey
From tasteofhome.com
Reviews 3.4
Total Time 07 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 302 calories per serving
From tasteofhome.com
Reviews 3.4
Total Time 07 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 302 calories per serving
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.
See details
RUSTIC ITALIAN TORTELLINI SOUP RECIPE: HOW TO MAKE IT
This is my favorite tortellini soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good. —Tracy Fasnacht, Irwin, Pennsylvania
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 203 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 203 calories per serving
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
See details
GRANDMA'S ITALIAN MEATBALLS RECIPE - ITALIAN.FOOD.COM
This recipe is from my Italian grandmother. The one change she made to get with the times was to use Ragu sauce instead of homemade, and she declared that it still tasted just as good. It's never failed to impress the people I make it for. My husband says these meatballs have forever ruined him to other people's, or even restaurant meatballs. The real secret is in the time you take to slowly cook the meatballs in the sauce. Don't skimp and just toss the sauce on and eat it. It will still taste good, but not anything like it should be. The raisins are meant to absorb the acidity and impart a little sweetness to the sauce. This recipe can easily be multiplied to feed more people.
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 379.2 per serving
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 379.2 per serving
- Serve over spaghetti, on rolls, or however your heart desires.
See details
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From greatitalianchefs.com
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From greatitalianchefs.com
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RAGù (BOLOGNESE SAUCE): THE PERFECT ITALIAN RECIPE - THE ...
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AUTHENTIC ITALIAN LASAGNA BOLOGNESE RECIPE - RECIPES FR…
Feb 15, 2021 · This here is the authentic Italian Lasagna Bolognese recipe (Lasagne alla Bolognese), the one you would eat in Italy in the best Italian restaurants.It’s the authentic recipe born in the city of Bologna, WITHOUT MOZZARELLA. Oh yes, because, contrary to popular belief, the authentic classic recipe …
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Feb 15, 2021 · This here is the authentic Italian Lasagna Bolognese recipe (Lasagne alla Bolognese), the one you would eat in Italy in the best Italian restaurants.It’s the authentic recipe born in the city of Bologna, WITHOUT MOZZARELLA. Oh yes, because, contrary to popular belief, the authentic classic recipe …
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As far as I’m concerned, it is still the best tasting traditional Italian sauce/gravy/ragu whatever you want to call it, recipe on the web. Of course, I didn’t stop there and have since made your Lasagna, sausage bread, onion tomatoe bread, eggplant (Aubergine …
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