Published
The Knives I Use In My Kitchen
The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:
DMT W8CXNB:
DMT W8EFNB:
DMT W250CXNB:
DMT250EFNB:
SPECIAL PLATES:
DMT D8EE:
Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:
This dish is Ragu Alla Bolognese. This recipe was sent to me by a fellow youtuber named Marcella-Dimagrisci. Here is her G+ page @
She told me that this is the way they make this ragu in her town in Northern Italy! It really is a delicious meat sauce I hope you make this and enjoy it as much as I do!
Ingredients:
1 onion
2 carrots
2 stalks of celery
10-12 ounces of minced veal (more or less 3 cups, i think)
1lb (more or less 2 cups, i think) of minced pork, not fat
fresh bacon (more or less 1 cup, i hope!),cut into pieces( not the smoked one)
5tbs of extra virgin olive oil (if you need add more oil or 2 tbs of butter)
1 can 15oz tomato puree
half small can of tomato paste
salt and pepper to taste
1 glass of red wine
1 glass of whole milk
8 ounces of meat broth
Parmigiano reggiano to taste
Method:
1)Pour oil in a pot with high edges, lightly fry on medium heat onion, carrots and celery chopped previously lightly fry on until become golden brown.
2)Add all the meat and Sauté them well, 10 minuts more or less.
3)Deglaze with red wine
4)Salt and pepper
5)add half of the broth little by little, meat should absorb it
6) Now ADD tomato puree and triple concentrate
7) Stir and let's cook on low heat for 2 hours joining, when needed, the remaining broth
8)After two hours add the milk, add salt and pepper again if needed.
In Italy we eat it with fresh egg tagliatelle but it's good with every kind of pasta. When you have to serve the ragù alla bolognese with tagliatelle mix everything in a pot, sautè for a couple of minute and sprinkle every dish with a good amount of parmigiano reggiano.
I hope you'll try this dish and you'll enjoy it, let me know.
The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:
DMT W8CXNB:
DMT W8EFNB:
DMT W250CXNB:
DMT250EFNB:
SPECIAL PLATES:
DMT D8EE:
Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:
This dish is Ragu Alla Bolognese. This recipe was sent to me by a fellow youtuber named Marcella-Dimagrisci. Here is her G+ page @
She told me that this is the way they make this ragu in her town in Northern Italy! It really is a delicious meat sauce I hope you make this and enjoy it as much as I do!
Ingredients:
1 onion
2 carrots
2 stalks of celery
10-12 ounces of minced veal (more or less 3 cups, i think)
1lb (more or less 2 cups, i think) of minced pork, not fat
fresh bacon (more or less 1 cup, i hope!),cut into pieces( not the smoked one)
5tbs of extra virgin olive oil (if you need add more oil or 2 tbs of butter)
1 can 15oz tomato puree
half small can of tomato paste
salt and pepper to taste
1 glass of red wine
1 glass of whole milk
8 ounces of meat broth
Parmigiano reggiano to taste
Method:
1)Pour oil in a pot with high edges, lightly fry on medium heat onion, carrots and celery chopped previously lightly fry on until become golden brown.
2)Add all the meat and Sauté them well, 10 minuts more or less.
3)Deglaze with red wine
4)Salt and pepper
5)add half of the broth little by little, meat should absorb it
6) Now ADD tomato puree and triple concentrate
7) Stir and let's cook on low heat for 2 hours joining, when needed, the remaining broth
8)After two hours add the milk, add salt and pepper again if needed.
In Italy we eat it with fresh egg tagliatelle but it's good with every kind of pasta. When you have to serve the ragù alla bolognese with tagliatelle mix everything in a pot, sautè for a couple of minute and sprinkle every dish with a good amount of parmigiano reggiano.
I hope you'll try this dish and you'll enjoy it, let me know.
- Category
- Makanan - Food
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