AUTHENTIC RAGÙ ALLA BOLOGNESE RECIPE AND HISTORY

ADSENSE Link Ads 200 x 90

ADSENSE 336 x 280

Ragù alla Bolognese is one of the most important recipes of my own city, perhaps the most famous Italian dish in the world. Unfortunately, it is also the most mangling Italian recipe! For the Bologna’s people ragù is a very serious matter, more than can be expected! The preparation of this great recipe is very easy, but needs time, right ingredients and a very good thick-bottomed heavy pot. So, take your time and be prepared to taste something different than the ordinary international "Bolognese sauce".

INGREDIENTS

• • 11 oz (300 g) ground beff, 85% lean
• • 5.5 oz (150 g) ground pork belly
• • ⅓ cup (50 g) yellow onion
• • ⅓ cup (50 g) carrot
• • ⅓ cup (50 g) celery
• • 2 tbsp (30 g) double concentrated tomato paste
• • ½ glass red wine
• • 3.5 tbsp (50 g) unsalted butter
• • ½ glass whole milk
• • to taste black pepper
• • to taste table salt

INSTRUCTIONS

1. PORK BELLY & BEEF
   
   
   First, place a tick-bottomed heavy pot over medium heat. When the bottom is hot, pour the ground pork belly and stir-fry until all the liquid inside the meat is evaporated. Now, pour the grounded beef and cook until golden brown. Finally, pour the meat into a bowl and put aside, covered.
2. PREPARING “SOFFRITTO”
   In the same pot add the butter and let it melt over low heat. After that, add onions, carrots, and celery, all finely minced. Sautè over medium heat, stirring occasionally until all the vegetables are very tender and translucent.
3. SLOW COOKING RAGÙ ALLA BOLOGNESE
   When the vegetables are well cooked, add the meat previously seared. Raise the flame on high and pour the wine stirring frequently for a couple of mins. Finally, turn the heat down to low and cover the pot with a lid. Cook very slow for at least 3 hours, stirring occasionally. The ragù alla Bolognese have to simmer very gently all the cooking time. Add beef stock only if necessary.
4. FINISHING
   After at least 3 hours, when the ragù alla Bolognese is well done, pour the whole milk warmed and stir well. Cook 40 minutes more, stirring occasionally. Salt and pepper the ragù alla Bolognese just a few minutes before ready.

Read More>>AUTHENTIC RAGÙ ALLA BOLOGNESE RECIPE AND HISTORY@philosokitchen

ADSENSE 336 x 280 dan ADSENSE Link Ads 200 x 90

Tweet