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Ragù alla Bolognesa recipe
Ragù alla Bolognesa recipe from hubbeadsams |
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Ingredients•125ml (4fl oz) olive oil1 large onion, finely diced 6 celery stalks, finely diced 4 carrots, peeled and finely diced 125g (4oz) thinly sliced pancetta, roughly chopped 2 chicken livers, finely chopped 750g (1lb 8oz) ground chuck steak, brought to room temperature Salt and freshly ground black pepper Pinch of ground nutmeg 250ml (1 cup/8fl oz) dry white wine 750ml (3 cups/24fl oz) beef, veal or chicken stock, heated 2 x 400g (13oz) cans Italian peeled tomatoes, chopped with their juice 125ml (4fl oz) cream or mascarpone |
Handy HintTo serve 1kg (2.2lbs) pasta, preferably tagliatelle or parpadelle Freshly grated Parmesan cheese |
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Method1. Heat the olive oil in a large, heavy based pot, then add the diced vegetables and stir over high heat for 5 minutes until they are soft but not browned.2. Add the pancetta to the soffrito, allowing it to release some of its fats, then add the chicken livers and brown. Mash the chicken livers with a fork as they cook to help them blend into the sauce. 3. Season the chuck steak with salt and pepper, and add. Make sure the meat is at room temperature to allow it to sear and not stew when it hits the pan. Brown the meat, stirring occasionally to prevent the vegetables from sticking. Add the pinch of nutmeg. 4. Add the white wine and let it bubble up until it has almost evaporated. 5. Add the heated stock a cup at a time, allowing each cup to evaporate and enrich the sauce before adding the next. This is much like the process of making a risotto and will give you a truly voluptuous sauce. 5. Pour in the tomatoes with their juice, bring the whole pot to a boil then reduce to a low simmer and allow to gently bubble, uncovered, for 3 hours, stirring occasionally. 6. Stir in the cream or mascapone in the last 5 minutes. Give it a good stir and taste the sauce to see if it needs more seasoning. To serve The people of Bologna traditionally serve their ragù with homemade fresh egg pasta, usually tagliatelle or pappardelle. A ribbon or short dried pasta is also perfectly suitable, but never spaghetti which is too thin to hold the chunky sauce. Cook your pasta in plenty of salted water. If you are using dried pasta, ensure you cook it to 'al dente' and no further. Heat a serving dish. Drain the pasta and turn into the dish. Add the sauce and mix well. Serve with freshly grated Parmigiano Reggiano. Enjoy! | |||||||||||||||||||
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