RAGU MEAT RECIPES

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RAGU' ALLA BOLOGNESE - ITALIAN RECIPES BY GIALLOZAFFERANO



Ragu' alla bolognese - Italian recipes by GialloZafferano image

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

Beef (minced beef, coarsely ground and mixed) 10 ½ oz
Tomato puree 1 ½ cup
Carrots ½ cup
Celery ½ cup
Yellow onions 1 cup
Fine salt to taste
Black pepper to taste
Red wine ½ cup
Pancetta bacon 1 cup
Vegetable broth to taste
Extra virgin olive oil 1 tbsp

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 .

RICH RAGU RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Rich ragu recipe - Recipes and cooking tips - BBC Good Food image

A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 45 minutes

Yield 4

Number Of Ingredients 13

1 tbsp olive oil
1 onion, halved and finely chopped
1 celery stick, finely diced
1 large carrot, finely diced
600g pack minced beef steak
3 tbsp tomato purée
2 garlic cloves, finely grated
2 tsp fresh thyme leaves
150ml red wine (or use extra beef stock)
500ml beef stock
400g spaghetti
50g grated parmesan, plus extra to serve (optional)
side salad, to serve

Steps:

  • Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
  • Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
  • Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
  • Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.

Nutrition Facts : Calories 705 calories, FatContent 15 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 7 grams fiber, ProteinContent 54 grams protein, SodiumContent 0.9 milligram of sodium

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