Tag Archives: Ragù

Ragù (Bolognese Sauce)

9 Nov

The term ragù refers to a rich sauce composed of different ingredients usually including ground beef. The origin of this meat sauce is French -ragout-, and is derived from the verb ragoûter, to awaken the appetite. The Bolognese ragù sauce is the typical beef sauce from Bologna with bacon and vegetables (onion, carrot, celery and garlic).  This mixture’s flavor is enhanced by good red wine and cooked slowly for over an hour. There is a classic recipe filed in 1982 at Bologna’s Chamber of Commerce, Industry, Handicraft and Agriculture, but everyone has his own recipe. Different beef cuts can be used and some ground pork meat may be added, too.  Bacon can be replaced with sausage, making the sauce lighter, because sausage contains less fat (and of course fewer calories) than bacon. Some recipes also add a few tablespoons of milk or heavy cream at the end to make the meat more tender. Here is my recipe!

RAGÙ (BOLOGNESE SAUCE)
Preparation time: 1 hr+40min.      Cooking time: 1 ½ hrs       Servings: 4

Ragù

INGREDIENTS
30 g (2 tablespoons) unsalted butter
80 g (¼ lb) mild sausage
1 large onion, finely chopped
1 large carrot, peeled and finely chopped or diced
1 celery stalk, finely chopped
2 minced garlic cloves
225 g (½ pound) ground beef chuck
225 g (½ pound) ground pork
120 ml (½ cup) red wine
240 ml (1 cup) beef stock
1 can (about 250 ml) peeled whole tomatoes
5 tablespoons cream
Salt, freshly ground black pepper and freshly grated nutmeg to taste

DIRECTIONS
1. In a large heavy saucepan over medium heat, sauté the butter and the sausage for 3 minutes, stirring constantly. Add the onion, and when it begins to soften add the other vegetables. Sauté over low heat for 8 minutes until golden, stirring constantly
2. Add the ground meat and continue cooking for about 10 minutes
3. Add the wine and increase the heat to high to evaporate the alcohol
4. Add the tomatoes and the stock. Reduce the heat to low and cook for about 1 hour, stirring occasionally until thick
5. Remove from heat and add the cream
6. Season with salt, pepper and nutmeg. The most traditional way to eat ragù is with tagliatelle or lasagne, but you can also enjoy it with any concave shaped pasta that goes well with chunky sauces.  -Paola

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Lasagne alla Bolognese (Lasagna with Bolognese Sauce)

17 Dec

Lasagna has a long history (see the Lasagne al pesto post) but the Lasagne alla Bolognese recipe, typical from Emilia Romagna, traces its origins no further than the start 19th century when some restaurants in Bologna (Emilia Romagna) began serving this dish to their clients. It was an instant hit! Since then this recipe has been one of the symbols of Italian cuisine and is very popular all over the world, and in my family it is always on the table at Christmas. To prepare good lasagna alla Bolognese the most important thing is the choice of the ingredients: first of all the Bolognese sauce (ragù) should be made using half beef and half pork meat, the tomatoes should be very juicy and tasty, and homemade pasta certainly gives this dish a special flavor and texture that you will not experience using pre-packed pasta. Making fresh, homemade pasta is not too difficult; it’s fast and lots of fun!!! I remember that I loved to make fresh pasta as a kid with my mom, my aunts and my grandmother. It was so much fun kneading the dough; it’s something creative, productive and educational to do with your kids on rainy days and to keep them away from video games and tv reruns. You can enjoy this recipe either as a first course or a main course, and it is also a perfect party dish to serve at family gatherings.

LASAGNE ALLA BOLOGNESE (LASAGNE WITH BOLOGNESE SAUCE)
Preparation time: 1 hr+30 min. baking time                          Servings: 4

Lasagne ragù 1 small

INGREDIENTS
Bolognese Sauce (“Ragù“)
30 g (2 tablespoons) unsalted butter
80 g (½ cup) cured pancetta bacon (not smoked)
1 large onion, finely chopped
1 large carrot, peeled and finely chopped or diced
1 celery stalk, finely chopped
2 minced garlic cloves
225 g (½ pound) ground beef chuck
225 g (½ pound) ground pork
120 ml (½ cup) red wine
240 ml (1 cup) beef stock
1 can (about 250 ml) peeled whole tomatoes
5 tablespoons cream
Salt, freshly ground black pepper and freshly grated nutmeg to taste

Homemade Pasta
330 g (2 cups) Italian Grade 00 flour
3 large eggs

Besciamella Sauce
1 l milk (approx. 4 cups)
100 g (⅔ cup
) all-purpose flour
½ teaspoon of salt
30 g (2 tablespoons) unsalted butter
Freshly ground pepper and freshly grated nutmeg to taste

DIRECTIONS
Bolognese Sauce
1. In a large heavy saucepan over medium heat, sauté the butter and the pancetta for 3 minutes, stirring constantly. Add the onion, and when it begins to soften add the other vegetables. Sauté over low heat for 8 minutes until golden, stirring constantly
2. Add the ground meat and continue cooking for about 10 minutes
3. Add the wine and increase the heat to high to evaporate the alcohol
4. Add the tomatoes and the stock. Reduce the heat to low and cook for about 1 hour stirring occasionally until thick
5. Remove from heat and add the cream
6. Season with salt, pepper and nutmeg. Set aside.

Homemade Pasta
Place the flour in a volcano-shaped pile on a work surface (wood is the traditional material) making sure that the “crater” provides a large enough well in the center to receive the eggs. Wash the eggs under running water and crack them into the well. Beat the eggs with a fork for 1-2 minutes, then gradually blend the flour into the eggs, starting from the inner wall of the well and continuing until all the flour and the eggs are completely combined. You have to add flour until the dough is no longer sticky (you may have to use extra flour depending on the absorption characteristics of the flour and on the temperature of the room). Knead the dough for about 15 minutes to form a smooth and elastic ball. This procedure helps develop the gluten in the flour, so your pasta will be springy and al dente when it is cooked. Place the dough in a clean cotton dish towel to rest for about 20 minutes at room temperature. Divide your pasta in 4 equal parts and roll out one part at a time (keeping the rest in the dish towel until ready to work).

ROLLING OUT BY HAND. To roll out your pasta you need a wooden pin – mattarello – (about 80 cm long and 4 cm diameter, 37 x 2 in). Dust each piece lightly with flour and roll out to the desired thickness; you should be able to see your hand through it. Work fast because the pasta dries much quicker than you might think. Cut the pasta into rectangular sheets (20 x 10 cm; 8 x 4 in) and let them rest for about 10 minutes on a cotton dish towel.

ROLLING OUT BY MACHINE. A hand-cranked pasta machine is the best to use. Kids especially love this part. Start out using the widest setting. Run the pasta through for about 6-7 times until the dough is smooth. If the sheet tears dust it with flour. Continue to run each sheet through the machine, reducing the thickness a notch at a time, until you reach the desired thickness and you can see your hand through it. At this point follow the same procedure as for rolling out by hand.

Besciamella Sauce
1. In a medium saucepan mix the milk and the flour well with a whisk until smooth. This will prevent any lumps from forming. Add the salt
2. Cook 3-4 minutes (medium-high heat) stirring constantly
3. Lower the heat as soon as the mixture reaches a slow boil and then continue to cook for about 10-12 minutes, stirring constantly to the right thickness (smooth and creamy). Stir constantly to ensure that it doesn’t stick or burn.
4. Add butter and stir until melted

In an 11-cup baking pan (23 cm x 18 cm; approx. 9 in x 7 in), spread a paper-thin layer of besciamella. Arrange the pasta sheets side by side, covering the besciamella in the bottom of the baking pan (about 2 lasagna sheets). Cut the pasta, if necessary, to make a complete layer from side to side. Spread some of the ragù (about ⅓) evenly on top of the pasta, followed by a layer of besciamella (about ⅓), some parmesan and another layer of pasta. Repeat this process until you have a total of three layers of pasta and finish with the remaining ragù and besciamella. Bake for about 30 minutes, until top is brown and bubbly. Let it rest at room temperature for about 8-10 minutes before serving. Sprinkle some freshly-grated parmesan on top and serve warm.

Note: I recommend starting this whole process by preparing the ragù first. While it is cooking you can make the pasta and then the besciamella sauce. If, instead, you use dry pre-packed lasagna, just refer to the baking time suggested on the package.

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