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Home Learning Kitchen Italian - Bolognese Sauce (ragu Di Carne Alla Bolognese)

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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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