Ragu Bolognese Oamc Recipes
RAGU BOLOGNESE
This is the real deal, an authentic recipe for a meat sauce.
Provided by Mike Oxsolong
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g
RAGU BOLOGNESE (OAMC)
A hearty, classic meaty sauce that goes down well with everyone. Freeze in portions in a sealed container and freeze for up to one month. Defrost in the fridge when ready to use and reheat fully.
Provided by English_Rose
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan and cook the onions and carrots for 5 minutes. Add the garlic, ground beef and oregano.
- Cook, stirring until the meat is lightly browned.
- Add the tomato sauce, paste and wine. Season with salt and pepper.
- Cover and simmer for about 45 minutes stirring frequently.
- Renove the lid for the last 10 mins of cooking.
- Serve with your favorite pasta sprinkled with parmesan and basil.
Nutrition Facts : Calories 246.4, Fat 10.5, SaturatedFat 3.7, Cholesterol 55.3, Sodium 547, Carbohydrate 12.7, Fiber 2.4, Sugar 6.2, Protein 18.8
ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY
Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese
Provided by chloe morgan
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
- Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
- Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
- In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
- Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
- Cook desired pasta and toss in the bolognese.
- Top with parmesan cheese and serve.
- Enjoy!
Nutrition Facts : Calories 1235 calories, Carbohydrate 121 grams, Fat 64 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams
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