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Full Online Book HomeLearning KitchenItalian - Bolognese Sauce (ragu Di Carne Alla Bolognese)
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Italian - Bolognese Sauce (ragu Di Carne Alla Bolognese) Post by :cce12247 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1245

Click below to download : Italian - Bolognese Sauce (ragu Di Carne Alla Bolognese) (Format : PDF)

Italian - Bolognese Sauce (ragu Di Carne Alla Bolognese)

4 tablespoons butter
2 tablespoons olive oil
1 medium onion -- finely chopped
1 medium carrot -- finely chopped
1 stalk celery -- finely chopped
1 clove garlic -- minced
1/2 cup mushrooms (optional) -- diced
1/4 pound pancetta -- finely chopped
3/4 pound ground beef, pork or veal, or mixture of 3
1 1/4 cups dry red wine
4 tablespoons tomato puree
1 1/4 cups meat stock
salt and pepper
2/3 cup heavy cream

Heat the butter and oil in a deep saucepan, add the vegetables and fry until they soften and brown lightly. Add the pancetta and ground meat and fry until the meat changes color. Add wine, simmer until it reduces to half, add seasoning, tomato puree and little stock. Cook slowly, covered, stirring occasionally and gradually stirring in all the stock.

After 1 1/2 hours, stir in the cream and and simmer for another 1/2 hour or until sauce has a thick consistency.

Serve with tagliatelle, penne or ziti.
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Italian - Gorgonzola Sauce Italian - Gorgonzola Sauce

Italian - Gorgonzola Sauce
2 tablespoons sweet butter 1 pt. light cream or half and half 4 to 6 oz. Gorgonzola cheese ground pepper Heat butter, cream and Gorgonzola cheese in a double broiler stirring constantly. Do not allow this to boil or it will curdle. When well blended and smooth keep warm. Cook pasta until al dente. When pasta is done, drain it and toss with sauce. Serve. Sprinkle with extra grated Parmigginao or Romano Cheese if you like.

Italian - Besciamela Sauce Italian - Besciamela Sauce

Italian - Besciamela Sauce
1/4 cup butter 1 small finely chopped onion 4 Tablespoons flour 4 cups milk 1/2 tsp. ground nutmeg salt and pepper to taste Parmesan Cheese, Freshly grated Melt butter in a sauce pan, add onion and saute onion until soft but not browned. Add flour to make a roux and stir until smooth. Whisk in milk in a slow steady stream so it doesn't develop lumps. Cook over low heat for 20 minutes (until it coats the back of a spoon and you can run your finger down the back of the spoon and it does not run together). Salt and