What is the official ragu recipe from the Chamber of Commerce in Bologna?
I heard that the Chamber of Commerce in Bologna has an official ragu recipe but I can’t find it. Any links to the recipe?
Ragu Bologna Pasta Sauce
"The word ‘ragu’ means to stimulate the appetite. This sauce certainly fits the bill and hails from Northern Italy. It does not use garlic, has just a touch of tomato paste and a sprinkling of grated nutmeg, too. The sauce may be used on ravioli, gnocchi, spaetzle or any other type of hot, cooked pasta."
INGREDIENTS
* 3/4 pound cubed flank steak
* 4 ounces ground pork
* 1/4 pound veal, trimmed and cubed
* 1/4 pound finely ground salt pork
* 1 onion, thinly sliced
* 1 carrot, sliced
* 1 stalk celery, chopped
* 1 1/4 cups chicken stock
* 1 teaspoon tomato paste
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/4 pound mushrooms, chopped
* 2 cooked chicken liver, diced
* 1/2 cup heavy whipping cream
* 1 small truffle, thinly sliced
* 1 pinch ground nutmeg
DIRECTIONS
1. In a large saucepan, combine beef, chopped pork, veal, salt pork, onion, carrot and celery to brown thoroughly over medium low heat. Add stock or water and continue to cook until it evaporates.
2. Add tomato paste, salt, pepper and enough water to cover meat. Cover pan and cook slowly for 1 hour. Add mushrooms and livers and cook for 15 minutes longer. Just before serving add cream, truffle and nutmeg. Mix well and serve.Serves 5
000000000000000000000000000000000000000000000000
North Italian Meat Sauce (Ragu Bolognese)
"This recipe comes from the Northern Italy areas, from Bologna. One unusual characteristic of this sauce is that there is no garlic in it-but there is a hint of ground nutmeg. Serve over hot, cooked pasta."
INGREDIENTS
* 1 cup chopped ham
* 1 cup chopped onion
* 1 cup coarsely chopped carrots
* 1/2 cup chopped celery
* 4 tablespoons butter
* 2 tablespoons olive oil
* 1/4 pound lean ground beef
* 12 ounces lean ground pork
* 1/2 cup white wine
* 2 cups beef stock
* 2 tablespoons tomato paste
* 1/2 pound chicken liver
* 1 cup heavy whipping cream
* 1 pinch ground nutmeg
* salt and pepper to taste
DIRECTIONS
1. Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
2. In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
3. Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.
0000000000000000000000000000000000000000000
September 28th, 2009 at 12:50 pm
Italyum.com
References :
September 28th, 2009 at 1:01 pm
Ragu Bologna Pasta Sauce
"The word ‘ragu’ means to stimulate the appetite. This sauce certainly fits the bill and hails from Northern Italy. It does not use garlic, has just a touch of tomato paste and a sprinkling of grated nutmeg, too. The sauce may be used on ravioli, gnocchi, spaetzle or any other type of hot, cooked pasta."
INGREDIENTS
* 3/4 pound cubed flank steak
* 4 ounces ground pork
* 1/4 pound veal, trimmed and cubed
* 1/4 pound finely ground salt pork
* 1 onion, thinly sliced
* 1 carrot, sliced
* 1 stalk celery, chopped
* 1 1/4 cups chicken stock
* 1 teaspoon tomato paste
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/4 pound mushrooms, chopped
* 2 cooked chicken liver, diced
* 1/2 cup heavy whipping cream
* 1 small truffle, thinly sliced
* 1 pinch ground nutmeg
DIRECTIONS
1. In a large saucepan, combine beef, chopped pork, veal, salt pork, onion, carrot and celery to brown thoroughly over medium low heat. Add stock or water and continue to cook until it evaporates.
2. Add tomato paste, salt, pepper and enough water to cover meat. Cover pan and cook slowly for 1 hour. Add mushrooms and livers and cook for 15 minutes longer. Just before serving add cream, truffle and nutmeg. Mix well and serve.Serves 5
000000000000000000000000000000000000000000000000
North Italian Meat Sauce (Ragu Bolognese)
"This recipe comes from the Northern Italy areas, from Bologna. One unusual characteristic of this sauce is that there is no garlic in it-but there is a hint of ground nutmeg. Serve over hot, cooked pasta."
INGREDIENTS
* 1 cup chopped ham
* 1 cup chopped onion
* 1 cup coarsely chopped carrots
* 1/2 cup chopped celery
* 4 tablespoons butter
* 2 tablespoons olive oil
* 1/4 pound lean ground beef
* 12 ounces lean ground pork
* 1/2 cup white wine
* 2 cups beef stock
* 2 tablespoons tomato paste
* 1/2 pound chicken liver
* 1 cup heavy whipping cream
* 1 pinch ground nutmeg
* salt and pepper to taste
DIRECTIONS
1. Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
2. In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
3. Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.
0000000000000000000000000000000000000000000
References :