ragno nero cuocet
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Hi all my friends,
5th receipe is dedicated to one of the most famous Italian dishes: "Ragu alla bolognese".
There are 1000 different receipes to cook it, but I honestly think that this one is the better one.
Ingredients:
350gr of chopped pork leg
100gr of pancetta (it's similar to bacon)
250gr of chopped beef meat
30gr of concentrated tomato sauce
250gr of meat broth
1 glass of milk
1 glass of red wine
50gr butter
3 spoons of oil
pepper
salt
1 onion
1 carrot
1 celery
parmigiano reggiano
Now, let's go step by step...
1 finely chop onion, carrot and celery
2 in a large pot, put butter and oil and let them cook at medium heat, until butter will be dissolved
3 put chopped ingredients into the pot: cook them at medium heat for about 5 minutes, or until onion becomes caramelized
4 put all the finely chopped meat (pancetta, pork and beef) into the pot, at medium/high heat, and let cook it until you'll see that all the ingredients become cooked (they will change color). Stir occasionally to be sure that meal does not stick on the bottom of the pot.
5 add red wine, medium/high heat, and wait until it will be totally dissolved
6 in a little pot, add concentrated tomato sauce to the broth, medium heat, and stir until you will obtain a red hot broth
7 put an half of the broth into the large pot, and cook it at low heat for 90 minutes, sometimes adding the remained broth. You have to use all the broth.
8 When all the broth will be dissolved, add the milk and continue cooking for 10 minutes
9 Add salt and pepper and continue cooking for 5 minutes
10 Cook your favorite pasta format (but let me say that the perfect one is homemade "fettuccine") and season it with your "ragu alla bolognese"
11 Scatter pasta with abundant parmigiano
12 Enjoy...
The principal differences between this recipe and the other ones are:
a - we use concentrated tomato sauce and broth instead of normal tomato sauce: in this way, ragu will be creamier
b - we use milk: also in this case, ragu will be creamier and more delicate
c - we cook ragu for about 2 hours
d - we use salt and pepper only at the end of the receipe: ragu flavor will be less "aggressive"
I swear on my name: a perfect result is guaranteed!
Enjoy.....
5th receipe is dedicated to one of the most famous Italian dishes: "Ragu alla bolognese".
There are 1000 different receipes to cook it, but I honestly think that this one is the better one.
Ingredients:
350gr of chopped pork leg
100gr of pancetta (it's similar to bacon)
250gr of chopped beef meat
30gr of concentrated tomato sauce
250gr of meat broth
1 glass of milk
1 glass of red wine
50gr butter
3 spoons of oil
pepper
salt
1 onion
1 carrot
1 celery
parmigiano reggiano
Now, let's go step by step...
1 finely chop onion, carrot and celery
2 in a large pot, put butter and oil and let them cook at medium heat, until butter will be dissolved
3 put chopped ingredients into the pot: cook them at medium heat for about 5 minutes, or until onion becomes caramelized
4 put all the finely chopped meat (pancetta, pork and beef) into the pot, at medium/high heat, and let cook it until you'll see that all the ingredients become cooked (they will change color). Stir occasionally to be sure that meal does not stick on the bottom of the pot.
5 add red wine, medium/high heat, and wait until it will be totally dissolved
6 in a little pot, add concentrated tomato sauce to the broth, medium heat, and stir until you will obtain a red hot broth
7 put an half of the broth into the large pot, and cook it at low heat for 90 minutes, sometimes adding the remained broth. You have to use all the broth.
8 When all the broth will be dissolved, add the milk and continue cooking for 10 minutes
9 Add salt and pepper and continue cooking for 5 minutes
10 Cook your favorite pasta format (but let me say that the perfect one is homemade "fettuccine") and season it with your "ragu alla bolognese"
11 Scatter pasta with abundant parmigiano
12 Enjoy...
The principal differences between this recipe and the other ones are:
a - we use concentrated tomato sauce and broth instead of normal tomato sauce: in this way, ragu will be creamier
b - we use milk: also in this case, ragu will be creamier and more delicate
c - we cook ragu for about 2 hours
d - we use salt and pepper only at the end of the receipe: ragu flavor will be less "aggressive"
I swear on my name: a perfect result is guaranteed!
Enjoy.....
