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Ragú recipe

narlus

Eastcoast Softcore
Staff member
Nov 7, 2001
24,638
26
behind the viewfinder
made a ragú yesterday...very easy, and delicious.

mince a small onion, carrot and celery stalk
in a large flame-proof casserole, cook at med heat until soft in 3 tbsp of butter, but do not brown
add in ~1# of ground beef, pork and veal (get the meatloaf mix)
add in 1/2 tsp of salt
cook until raw spots are gone, but don't brown
add in one cup of milk, cook on med-low until whitish bits are gone
add in one cup of red wine, cook on low for 10-15 min until alcohol is gone
add in two cans (14.5 oz) of whole tomatoes, chopped, and their juices.

cook on low heat, uncovered, for ~3 hours.


i mixed it w/ rigatoni, and added some black pepper, grated parm, and chopped parsley.
 

OGRipper

back alley ripper
Feb 3, 2004
9,932
358
NORCAL is the hizzle
Sounds good and easy to put together. Funny, I made bolognese on Saturday - guess it was that kind of weekend. The method I used is from Paul Bertoli's "Cooking by Hand" and calls for browning the meat, successive deglazing with meat broth, a long simmer with more broth, and finally a dose of cream at the end. Amazing depth but definitely more work - I'll have to give this version a shot sometime.