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Classic Bolognese Sauce
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1
/2 Cup Heavy cream
0 Ounce Pancetta; diced
Cup Small−diced carrots
/4 Cup Small−diced celery
Cup Small−diced onions
/4 Pound Ground chuck
/2 Pound Ground veal
/2 Cup Dry white wine
Tablespoon Minced garlic
Tablespoon Italian tomato paste; diluted in
0 Tablespoon Meat stock
Cup Whole milk
Salt; to taste
Freshly−ground black pepper; to taste
In a small sauce pot, bring the cream up to a simmer and reduce by 1/3.
About 6 tablespoons of cream should be remaining. In a sauce pot, render the
pancetta over medium heat, about 8 minutes, or until almost all the fat is
rendered. Stir in the carrots, celery, and onions. Season with salt and
pepper. Saute the vegetables for about 3 minutes or until the vegetables are
translucent. In a mixing bowl, combine the meats. Season the meats with salt
and pepper. Increase the heat and stir in the meat. Brown the meat for 5
minutes, or until the meat is medium brown in color. Stir in the wine,
garlic and diluted tomato paste, and reduce the heat to very low. Cook
partially covered for 2 hours. From time to time stir in a tablespoon or so
of the milk, by the end of the two hours the milk should be incorporated.
Stir in the reduced cream. Season with salt and black pepper. This recipe
yields sauce for 4 servings.
Comments: Bologna's ragu is the most famous in Italy. According to the
Bologna chapter of Italy's gastronomic society, L'Accademia Italiana della
Cucina, this is the most typical and authentic−tasting rendition of the
city's famed sauce. The building of a ragu involves three simple steps;
browning the vegetables and meats, reducing flavorful liquids over the
browned foods to build up layers of taste, then covering them with liquid
and simmering gently until the flavors have blended and the meats are
tender. Ragus should be rich without being heavy. A ragu is a meat sauce
with tomato, it is not a tomato sauce with meat.
Classic Bolognese Sauce
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