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Discussion Starter #1 (Edited)
Ragu Bolognese


Recipe Description
This is a rich, hearty meat sauce good with large pasta shapes.​
Preparation Steps:
Before you begin cooking have all the vegetables finely diced, or chopped in the food processor.

If you do not have veal you can use ground beef.​
Level of Difficulty:
Easy​
Time Needed:
1/2 hour prep, 2 hours simmering​
Ingredients:
4 tablespoons extra-virgin olive oil

1 carrot, finely, diced

1 medium onion, diced

1 rib celery, finely diced

1 clove garlic, sliced

1 cup mushrooms, chopped

1 pound veal, ground

1 pound pork, ground

1 6oz can tomato paste

1 cup heavy cream

1 cup dry white wine

1 cup water or beef broth

1 T basil

1 T oregano​
Serves:
4-6 with pasta​
Directions:
In a large heavy pan heat the oil over medium heat and saute the vegetables until tender, about 10 minutes. Do not let them brown.

Add the veal and pork and stir to combine. Continue cooking the mixture until the meat has browned. Break up any large chunks of meat.

Add the tomato paste, water or broth, cream and white wine. Stir to combine. Mixture should be thick, but not dry.

Simmer on low heat for 1 1/2 to 2 hours. Stir occasionally and add water if needed so that it does not get too thick. Add herbs in the last hour of cooking.

When it is done you should have a thick chili-like meat sauce with a rich tomato-vegetable cream holding it all together. Remember that this is a meat sauce, not a tomato sauce with meat.​
 

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Discussion Starter #2
Ingredients

4 tablespoons extra-virgin olive oil
1 carrot, finely, diced or grated
1 medium onion, diced or grated
1 rib celery, finely diced or grated
1 clove garlic, sliced
1 cup chopped mushrooms (optional)
1 pound veal, ground (you can use regular ground beef)
1 pound pork, ground
6 oz tomato paste
1 cup cream
1 cup dry white wine
1 cup beef broth
1 T basil
1 T oregano
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating
 
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