Ragu Bologna Pasta Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RAGU BOLOGNA PASTA SAUCE



Ragu Bologna Pasta Sauce image

The word 'ragu' means to stimulate the appetite. This sauce certainly fits the bill and hails from Northern Italy. It does not use garlic, has just a touch of tomato paste and a sprinkling of grated nutmeg, too. The sauce may be used on ravioli, gnocchi, spaetzle or any other type of hot, cooked pasta.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Yield 5

Number Of Ingredients 16

¾ pound cubed flank steak
4 ounces ground pork
¼ pound veal, trimmed and cubed
¼ pound finely ground salt pork
1 onion, thinly sliced
1 carrot, sliced
1 stalk celery, chopped
1 ¼ cups chicken stock
1 teaspoon tomato paste
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ pound mushrooms, chopped
2 cooked chicken liver, diced
½ cup heavy whipping cream
1 small truffle, thinly sliced
1 pinch ground nutmeg

Steps:

  • In a large saucepan, combine beef, chopped pork, veal, salt pork, onion, carrot and celery to brown thoroughly over medium low heat. Add stock or water and continue to cook until it evaporates.
  • Add tomato paste, salt, pepper and enough water to cover meat. Cover pan and cook slowly for 1 hour. Add mushrooms and livers and cook for 15 minutes longer. Just before serving add cream, truffle and nutmeg. Mix well and serve.

Nutrition Facts : Calories 490.8 calories, Carbohydrate 5.3 g, Cholesterol 161 mg, Fat 39.6 g, Fiber 1.2 g, Protein 27.7 g, SaturatedFat 17 g, Sodium 554.8 mg, Sugar 2.3 g

HOMEMADE RAGU SAUCE



Homemade Ragu Sauce image

"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 10 servings (7-1/2 cups).

Number Of Ingredients 22

1 pound ground beef
1/2 pound ground pork
1/4 pound bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Hot cooked pasta

Steps:

  • In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY



Italian-style Bolognese (Ragù) Recipe by Tasty image

Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese

Provided by chloe morgan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
¼ cup butter
1 medium onion, finely diced
1 large carrot, finely diced
1 stalk celery, finely diced
4 oz pancetta, diced
7 oz lean beef, minced
5 ⅓ oz lean pork, minced
¾ cup red wine
2 tablespoons double concentrated tomato puree
2 cups chicken stock
2 cups tagliatelle, cooked
parmesan cheese, grated

Steps:

  • Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
  • Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
  • Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
  • In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
  • Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
  • Cook desired pasta and toss in the bolognese.
  • Top with parmesan cheese and serve.
  • Enjoy!

Nutrition Facts : Calories 1235 calories, Carbohydrate 121 grams, Fat 64 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams

RAGù



Ragù image

The ragù is perhaps, together with pesto sauce, one of the most popular condiments of the Italian cuisine all over the world. It's one of those Italian recipes passed from generation to generation in every family, which treasured jealousy the tricks of its own special version. Although known as "bolognese" - litterally from Bologna, in Emilia Romagna region - ragù is prepared throughout all Italy from the north to the south, with small differences that make it unique in each of its variations.

Provided by theitaliansauce

Time 3h20m

Number Of Ingredients 13

1,1 pounds/lb. (500 gr) of beef mince
0,66 pounds/lb. (300 gr) of pork sausage
0,33 pounds/lb. (150 gr) of pancetta
1 can (10,5 oz / 300 gr) of tomato sauce
1 stalk of celery
1 carrot
1 golden onion
8 ½ oz (250 gr) of white wine
33 oz (1 liter) of meat broth
2 tablespoons of tomato paste
4 tablespoons of extra virgin olive oil
1 large pinch of salt
pepper to taste

Steps:

  • To prepare the ragu start to peel the carrot with peeler or a knife, so as to remove the outer layer; do the same with a rib of celery, also removing the top and the bottom part of the stem, including leaves that will not be used for this preparation. Remove the outer layer of the onion and then cut it all into small cubes of uniform size and shape, in a way to ensure a perfect cooking. In a large saucepan with thick bottom pour the extra virgin olive oil and let it heat up. Add the diced celery, carrot and onion and cook for 15 minutes until the onion are slightly transparent and begins turning a golden color. Add the bacon, stir and cook for a few minutes. Add the minced meat, mix well all the ingredients together and let it cook over high heat for a few minutes. Deglaze with white wine, stir well and cook until the liquid has almost completely evaporated and the bottom will be dry, in this way you'll make evaporate the alcohol while maintaining only the aroma of the wine.In the meantime mix the tomato paste with half a glass of hot meat broth, in order to melt it. When the wine has evaporated add the broth in which you have melted the tomato paste, and add the tomato sauce; stir well and cover the pot with a lid. Now turn down flame on the stove at the lowest setting and cook for an hour. After an hour add salt and pepper and a few ladles of hot broth into the sauce, it's important to use only hot broth -and not cold- to avoid the interruption of the cooking of the sauce; cover with the lid and cook for another 3 hours, stirring occasionally with a wooden spoon so that the ragù does not stick to the bottom. If you see that the ragù sauce dries too much during the cooking, add a ladle of hot broth when needed.

Nutrition Facts : ServingSize 4 people

RAGù ALLA BOLOGNESE



Ragù alla bolognese image

Ragù, also known as Bolognese sauce, is one of the best-known but most misunderstood dishes in Italian cuisine. Here, I give my recipe, traditional, authentic, and delicious.

Provided by lucamarchiori

Time 2h

Yield 4

Number Of Ingredients 14

150g sweet pancetta
2 tablespoons olive oil
45g (3 tablespoons) unsalted butter
1 small carrot, finely chopped
1 medium onion, finely chopped
1 stick celery, finely chopped
400g minced beef
7 g (1 1/2 teaspoons) salt
125 ml (1/2 cup) dry white wine
400g (14 ounces) pulped tomatoes
beef stock
125ml (1/2 cup) whole milk
salt to taste
4 tablespoons single cream (optional)

Steps:

  • Instructions Heat a heavy saucepan over a medium flame and then add the pancetta. Cook until it turns light pink, about two minutes. Add the olive oil and butter. Stir until the butter has melted. Add the onion, carrot, and celery. Cook gently until the onion is translucent, about ten minutes. Add the beef and salt. Turn up the heat and cook until the meat is lightly browned. Add the wine and the tomatoes. Bring to the boil and then cover the pan and turn the heat right down. Cook for one hour and forty-five minutes, adding a small amount of beef stock occasionally if the sauce gets too dry. Add the milk, stir through, and cook for a further fifteen minutes. Check seasoning and add salt if necessary. Serve with fresh tagliatelle. If you are making lasagna add single cream too. Like this:Like Loading...

RAGU BOLOGNESE



Ragu Bolognese image

This is the real deal, an authentic recipe for a meat sauce.

Provided by Mike Oxsolong

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 3h10m

Yield 6

Number Of Ingredients 12

½ cup extra virgin olive oil
½ cup butter
1 cup minced onion
½ cup minced celery
¼ cup minced carrot
1 pound ground veal
1 pound ground pork
½ pound ground beef
¼ cup finely chopped pancetta bacon
½ cup milk
2 cups tomato sauce
2 cups beef broth

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g

More about "ragu bologna pasta sauce recipes"

CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT
classic-rag-bolognese-recipe-bon-apptit image
2010-04-12 Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and …
From bonappetit.com
4.2/5
Estimated Reading Time 6 mins
Servings 4-6
  • Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
  • Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.
  • DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
  • Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.


AUTHENTIC BOLOGNESE SAUCE | RAGU ALLA BOLOGNESE
authentic-bolognese-sauce-ragu-alla-bolognese image
2021-01-22 Authentic Bolognese Sauce | Ragu alla Bolognese . November 17, 2021 January 22, 2021. Bolognese Sauce (Ragù alla Bolognese) is a meat …
From recipesfromitaly.com
4.9/5 (37)
Total Time 2 hrs 35 mins
Category Sauces Recipes
Calories 167 per serving
  • Now cut the pancetta into cubes and then as finely as possible with a sharp knife. The pancetta fats may make it difficult to cut with a knife. In this case, chop it with a food processor for 1 minute.
  • Place the minced pancetta in a saucepan with sides about 20 cm (7/8 inch) high and thick bottom. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.


AUTHENTIC ITALIAN BOLOGNESE RAGù RECIPE - GREAT ITALIAN …
authentic-italian-bolognese-rag-recipe-great-italian image
2016-11-22 Ragù alla Bolognese or bolognaise sauce as it is known outside of Italy, is one of the world’s most popular pasta sauces. Unfortunately, the …
From greatitalianchefs.com
Servings 6
Estimated Reading Time 2 mins
Category Sauce


RAGU ALLA BOLOGNESE RECIPE – HOW TO MAKE A CLASSIC ...
2018-03-05 Our ragu alla Bolognese recipe makes the rich and very moreish pasta sauce from the city of Bologna in the region of Emilia Romagna in Northern Italy that is known all over the …
From grantourismotravels.com
Ratings 3
Category Main
Cuisine Italian
Total Time 3 hrs 15 mins
  • In heavy-bottomed saucepan or Dutch oven, add the pancetta and cook until crispy. Remove from the pan and set aside.
  • Add the olive oil and butter to the fat over medium heat. Add the onion, celery and carrot and sweat down until the vegetables are translucent.
  • In the meantime, combine the two portions of mince together in a large bowl. Add a little olive oil and, using your very clean hands, combine the mince.


TRADITIONAL BOLOGNESE SAUCE- BEEF RAGU' - THE PETITE COOK™
2020-02-08 It is a meat-veggie-tomato based pasta sauce originating in Bologna, Italy. The meat is slowly cooked in its sauce for hours, to help develop ... in most of the unauthentic …
From thepetitecook.com
Ratings 6
Calories 335 per serving
Category Main Course
  • Heat a large pot with 2 tablespoons of olive oil over low heat. Fold in the carrot, celery and onion and cook, stirring often for about 10 minutes, until the veggies have softened.
  • Heat another pan with the remaining 1 tablespoon of olive oil over medium heat, fold in the pancetta and stir fry for 5 minutes, then add in the beef and continue to cook, stirring often, until it's browned.
  • Transfer the beef and pancetta into the pot with the veggies, and bring the temperature to medium-high. Pour in the wine and allow to evaporate, about 5 minutes.
  • Pour the tomato sauce into the pot, and add in the bay leaf (if using). Reduce heat to very low, partially cover the pot with a lid, then slowly cook the ragu' for at least 2 hours.


{RAGù ALLA BOLOGNESE} CLASSIC BOLOGNESE SAUCE RECIPE
2021-03-09 Remove the ragu from the heat and add in more salt and pepper as desired. Serve tossed with tagliatelle and freshly grated Parmigiano-Reggiano cheese or use in the Lasagne alla Bolognese recipe. Tip. The sauce can be made up to 3 days ahead of time. Store refrigerated in an airtight container until ready to use.
From saltandwind.com
Cuisine Italian
Category Dinner, Lunch, Main
Servings 2
Total Time 5 hrs


RAGù BOLOGNESE SAUCE - THE CLEVER CARROT
2022-01-23 This authentic Ragù Bolognese sauce recipe boasts a rich, melt in your mouth texture with incredible flavor. The secret is cooking the meat in milk first, to tenderize it, before adding white wine and tomato paste. Serve with fresh homemade pappardelle for an old world touch. **Make sure to read the Notes. Tips & Substitutions section below for best results** …
From theclevercarrot.com
Cuisine Italian
Category Pasta Sauce
Servings 5-6
Total Time 2 hrs 10 mins


THE RAGù RIVALRY: BOLOGNA VS. NAPLES - LA CUCINA ITALIANA
2021-10-25 In Bologna, it’s customary to add heavy cream if the sauce is to be paired with dry pasta—though it's not standard for when it's served with tagliatelle. It's ever-beloved Pellegrino Artusi , the 19th-century businessman and cookbook author, is said to have been the first to pour ragù on pasta, rather than have it as a second course.
From lacucinaitaliana.com
Author Massimo Lanari
Estimated Reading Time 5 mins


RAGù BOLOGNESE (BOLOGNESE SAUCE) – TINA'S TABLE
2020-05-01 Simply put, Ragù Bolognese is a thick, rich, meat-based sauce made in the Bolognese style. It’s not a tomato sauce with meat in it even though nowadays there is usually tomato in the sauce in some shape or form. The sauce should be cooked slowly for a minimum of 2 1/2 hours, preferably 3-5. The resulting ragù will be rich, luscious, subtle ...
From tinastable.com
Reviews 12
Estimated Reading Time 7 mins


RAGù ALLA BOLOGNESE – THE REAL ITALIAN MEAT SAUCE DON’T ...
2020-05-22 The world famous Ragù alla bolognese is a meat sauce that is traditionally paired with pasta or polenta. ... but only in 1982 the Italian Cooking Academy officially registered the original recipe at the Commerce Chamber of Bologna. An authentic ragù must simmer on low heat for a long time. Centuries ago, the ragù was prepared with old cows and for this reason it …
From wineanddinepassport.com
Estimated Reading Time 2 mins


PASTA WITH BEEF RAGU RECIPE | LEITE'S CULINARIA
2021-09-08 Bolognese is a type of ragu, typical of the region of Bologna where it’s customarily used on flat pasta like tagliatelle and to prepare lasagna. A slow-cooked, meat-based sauce that uses soffritto (minced onion, carrot, and celery) and minced beef. White wine, milk, and tomatoes are added to make a thick, rich sauce. Outside of Italy, it’s become a standard sauce for …
From leitesculinaria.com
Cuisine Italian
Total Time 1 hr 30 mins
Category Entree
Calories 887 per serving


THE CLASSIC BOLOGNESE RAGù ACCORDING THE ACCADEMIA ...
Recipes. Pasta; Risotto; Dolci ; Contact Us; The Classic Bolognese Ragù according the Accademia Italiana della Cucina With a solemn decree of the Accademia Italiana della Cucina – the Italian Academy of Cuisine, the present was notarized and deposited in the Palazzo della Mercanzia, the Chamber of Commerce of the City of Bologna on the 17th of October 1982. …
From itchefs-gvci.com


RAGU BOLOGNA PASTA SAUCE RECIPES - EASY RECIPES
Ragu Bologna Pasta Sauce Recipe. In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well. Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock. Cook desired pasta and toss in the bolognese. In a large Dutch oven, combine the …
From recipegoulash.com


WORLD'S BEST BOLOGNESE SAUCE RECIPE - ALL INFORMATION ...
I Tried Four Popular Bolognese Recipes and Found the Best ... best www.thekitchn.com. I cooked all four Bolognese recipes on the same day. Rather than taste them with pasta, I kept this battle all about the sauce, knowing the best-tasting sauce would taste the best with noodles, too. I followed each recipe exactly and used canned San Marzano tomatoes anytime a recipe …
From therecipes.info


RAGU BOLOGNA PASTA SAUCE RECIPE
Ragu bologna pasta sauce recipe. Learn how to cook great Ragu bologna pasta sauce . Crecipe.com deliver fine selection of quality Ragu bologna pasta sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Ragu bologna pasta sauce recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 69% Ragu Bolognese …
From crecipe.com


RAGù ALLA BOLOGNESE (CLASSIC BOLOGNESE MEAT SAUCE) RECIPE ...
This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan's family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it's also very good with rigatoni, shells or any …
From asparagus.recipes.does-it.net


RAGU BOLOGNA PASTA SAUCE RECIPES
Ragu Bologna Pasta Sauce Recipes ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY. Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese . Provided by chloe morgan. Categories Dinner. Yield 4 servings. Number Of …
From tfrecipes.com


RAGù BOLOGNESE: HISTORY AND ORIGINAL RECIPE
2022-01-17 In the end, when the sauce is ready, according to the Bolognese use, add the cream if it is to season dry pasta. For tagliatelle, use as is. This is the “updated” recipe of the real Bolognese ragù, patented at the Bologna Chamber of Commerce on October 17, 1982, by the Bolognese delegation of the Italian Academy of Cuisine . Tools needed:
From travelemiliaromagna.it


RAGU BOLOGNA PASTA SAUCE RECIPES - BESTCOOKING
2021-11-19 Ragu Bologna Pasta Sauce Recipes. Step 1/3. Place an oversized pan over low heat, then add a spoon or 2 of the ragù to the pan and add the strained alimentary paste and a cup/240 cubic centimetre of the pasta water to the cooking pan. Step 2/3. combine till the pasta is totally coated with the ragù, then add a hefty quantity of the ragù and ...
From bestcooking.me


BOLOGNESES SAUCE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
The Best Bolognese Sauce Recipe - Pinch and Swirl trend pinchandswirl.com. What is Bolognese sauce?As with many cherished recipes in Italy (like ragu sauce), the definition of 'authentic' varies by region and even by kitchen!But the basic components of Bolognese Sauce include a small amount of fatty pork, a generous amount of ground beef, soffritto, white wine, …
From therecipes.info


RAGU TRADITIONAL SPAGHETTI SAUCE RECIPE - SAUCEPROCLUB.COM
2021-10-18 Spaghetti With Easy Homemade Ragu Sauce. Weeknight pasta night just became even more delicious with this easy homemade ragu. The simple sauce comes together quickly and is layered with lots of flavor. INGREDIENTS. 1 ½ pounds ground beef; 3 cloves garlic, minced; 3 tablespoons fresh basil, finely chopped, plus more for garnish; ¼ cup fresh ...
From sauceproclub.com


Related Search