Tuesday, January 24, 2012

How to make Authentic Italian Meat Sauce (Bolognese) - Ragout - REAL ITALIAN KITCHEN

Call it however you want, it is one of my favorite dishes!

I went to the farmers market and all the ingredients I bought were locally grown and locally raised. The difference in the result is not even funny. Best ragout I've ever made.

For 8 to 10 servings (I make a lot so I can freeze it and have it ready)
2 pounds ground beef
2/3 large mild italian sausage (it depends on your taste,I don't like it with a lot of sausage and I only put2)
1 large onion
3/4 carrots
3 stalks of celery
a big can of pealed tomatoes (12oz/800gr)
olive oil
You can find the video on my cooking channel http://www.youtube.com/watch?v=BFNbaPiRBKw
To be honest, it's not one of my best shot videos because I was doing it by myself, but it's funny and it gives you a good idea of the different stages the meat has to go through.

-Put the vegetables in the food processor or mince it to small pieces. In a large pot put 4 table spoons of olive oil and 4 table spoons of butter, let it warm up and then throw the minced veggies in.

-Set the stove on low, add the meat and work it with a spoon so that it doesn't crumble up. Add the sausage and do the same thing, so that at the end you should have the meats well incorporated with the vegetables. Turn the heat up and cook the meat until it pulls the oil back out.

-Add white or red wine, set the heat on high and let the alcohol evaporate. Stir frequently.

-Add the tomato sauce

-Let everything cook over medium/low heat for 2 hours. Stir every 30 minutes.

Ragout is great with pasta, gnocchi, fresh tagliatelle, ravioli,  is the key ingredient in lasagna and it's a great way to feed some vegetables to picky eaters!!!


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