Bolognese is one of the most legendary dishes in Italy. However, outside of Bologna, where can one eat a true Ragù? Well, if you follow this recipe any kitchen you choose. My parents came from Italy back in the 60's, and settled in Brooklyn. As a result, My family and friends had the pleasure of eating some of the best homemade Italian food. These dishes of course, prepared by my Mom and sometimes Dad. Now, I share my fortune with you. Mangiare! (eat)
Provided by Joseph R.
Categories Veal
Time 4h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Prepping makes the whole experience more enjoyable.
- Finely chop pancetta.
- Finely dice carrots, onions and celery.
- Wash livers carefully, then flatten livers and chop.
- Warm milk and chicken stock.
- Peel Garlic.
- In a Dutch oven over medium heat add 2 tbsp oil with 2 tbsp butter. Add the onions and sauté until the onions are soft, 8 - 10 minute. Do not brown.
- Add the remaining butter and olive oil.
- Add carrots and celery, increase heat to med-high, sauté until they start to brown.
- Add pancetta, prosciutto, mortadella or your choice of any combo of meats and sauté one to two minutes.
- Remove mixture from pan to a bowl and reserve.
- Add chicken liver and stir frequently 1 to 2 minutes.
- Add ground beef or meat blend and brown (do not stew meat, if you need to, do so in stages)
- Return vegetable mix to Dutch oven.
- Add tomato paste to meat and vegetable mix and brown paste for about 10-15 minute important step, develops deep flavor.
- Add wine to deglaze, allow it to evaporate 4 - 7 minutes.
- Add 1 cup warm milk and pinch nutmeg, allow it to come to a boil, carefully reduce milk for 3 - 5 minutes.
- Add passata or whole tomatoes crushed my hand or potato masher.
- Add chicken stock and whole garlic cloves stir. Cover and continue to cook for 3 to 4 hours over very low heat or place into oven at 275 for 3 to 4 hours, stirring occasionally.
- Several minutes before serving mash garlic cloves against wall of Dutch oven and add remaining milk continue to cook 10 minutes.
Nutrition Facts : Calories 377, Fat 24, SaturatedFat 8.9, Cholesterol 260.9, Sodium 341.2, Carbohydrate 20, Fiber 3.3, Sugar 12.5, Protein 18.2
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Alimamy bangura
[email protected]This recipe is way too complicated. I spent hours making it and the end result was just okay.
SML Creator
[email protected]I followed the recipe exactly, but my sauce turned out watery and thin. I'm not sure what went wrong.
Ashirafu Lukaku
[email protected]I was disappointed with this ragu bolognese. The sauce was bland and lacked flavor.
Maxamed Shiiq
[email protected]This ragu bolognese is a bit pricey to make, but it's worth every penny. The ingredients are all high-quality and the flavor is incredible.
Dirk Steenekamp
[email protected]I'm not a huge fan of ragu bolognese, but this recipe changed my mind. It's so delicious and flavorful, I'm definitely going to make it again.
Gigi Thaw
[email protected]This sauce is so good, I could eat it straight out of the jar.
mdimdadulhaque redoy
[email protected]I've made this ragu bolognese recipe several times and it's always a crowd-pleaser. It's the perfect dish for a special occasion dinner.
Corey Kenaz
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The slow-simmered sauce is incredibly flavorful and complex.
Abba's Islam
[email protected]The best ragu bolognese I've ever had. Period.
John Bostwick
[email protected]This ragu bolognese is the perfect make-ahead meal. I always have a batch in my freezer for busy weeknights.
Bad Devils
[email protected]I love that this recipe uses fresh herbs. It really makes a difference in the flavor of the sauce.
Clark Solis
[email protected]This sauce is so versatile. I've used it on pasta, pizza, and even as a dip for bread. It's always a hit.
Sohid alam Sohid alam
[email protected]I was a bit skeptical about making my own ragu bolognese, but this recipe proved me wrong. It was surprisingly easy to make and the results were amazing.
Barasa Tonny
[email protected]This ragu bolognese is the perfect comfort food. It's hearty, filling, and absolutely delicious. I highly recommend it!
Phillipus Nyl
[email protected]I love how this recipe uses a combination of ground beef and pork. It gives the sauce a really nice depth of flavor.
Angel DeLeon
[email protected]I've tried many ragu bolognese recipes, but this one is by far the best. The instructions were clear and easy to follow, and the end result was a delicious and authentic sauce.
Caleb Nierman
[email protected]This ragu bolognese recipe is a keeper! The sauce was rich, flavorful, and incredibly satisfying. I served it over pappardelle pasta and it was a hit with my family.