Tagliardi Con Ragu Bolognese Recipes

RAGU BOLOGNESE

Steps:

• in a large heavy pot heat oil and butter.
• add onions, celery, carrots, garlic and cook until vegetables are translucent.
• add the meats and stir, cooking until no longer pink 10-15 minutes.
• drain excess fat from pan and return to heat.
• add milk and cook until almost dry, about 10 minutes.
• add tomatoes and herbs and simmer about 15 minutes.
• add wine and broth, bring to a boil.
• lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
• season with salt and pepper to taste.

RAGU BOLOGNESE

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.

TAGLIATELLE AL RAGù ALLA BOLOGNESE RECIPE

Steps:

• Heat the olive oil in a frying pan over medium heat.
• Add the diced onions and cook until soft. Then add crushed garlic cloves and cook until oil is fragrant; be careful not to burn the garlic.
• Add the carrots and celery and cook until both are starting to soften.
• Add the minced beef and cook, breaking up with a wooden spoon, until no pink remains.
• Deglaze the pan with red wine and add the tomatoes, salt, and pepper.
• Cover and simmer on low to medium heat for 40 minutes until thickened. The sauce should be shiny and completely free of water. Once thickened, remove from heat.
• Cook your prepared tagliatelle in a large pot of generously salted boiling water for at least 3-4 minutes, or until 'al dente'.
• Toss together the tagliatelle and bolognese sauce.
• Top liberally with freshly grated Parmigiano Reggiano.

TAGLIARDI CON RAGU BOLOGNESE

Steps:

• Chop the carrot, celery, and onion in a food processor fitted with the steel blade or by hand.
• Heat half the oil in a skillet, add the chopped vegetables, and sauté over medium heat for 10 minutes.
• Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
• Add the garlic, let it cook until golden, about 30 seconds, and discard it.
• Add the ground veal and stir to break up the meat.
• Cook the meat, stirring frequently, until it is evenlv browned - about 10 minutes.
• Add the tomato paste, stirring until blended, and cook for 2 minutes.
• Stir in the flour and cook for another 2 minutes.
• Then raise the heat, add the white wine, let it boil until it is almost all evaporated, and stir in the stock, salt, pepper, and bouquet garni, scraping up the brown hits from the bottom of the pan.
• Bring the mixture to a boil, lower the heat, and simmer, uncovered, for 1 hour, stirring from time to time. If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water. The sauce should not be too thick; it should pour from the spoon when it's done.
• Taste and adjust the seasoning.
• Note:If you would like a little more kick add some fresh basil & crushed red pepper.