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Thread: Ragł alla bolognese

  1. #1
    Corey Richardson Guest

    Default Ragł alla bolognese

    I find that this is quite a good recipe for Ragł:


    Makes enough for 8

    * 2kg minced beef, preferably neck
    * 5 tablespoons olive oil
    * 2 carrots, finely chopped
    * 1 celery stalk, finely chopped
    * 2 onions, finely chopped
    * sprig of rosemary and sprig of sage, tied together for a bouquet
    garni
    * 2 garlic cloves
    * 1 bottle of red wine
    * 1 tablespoon tomato paste
    * 1 litre tomato passata
    * salt and pepper

    To serve:

    * pasta, preferably pappardelle, tagliatelle or short
    pasta

    (I don't agree with this bit - spaghetti is best!)

    * freshly grated pecorino cheese

    Take the meat out of the fridge and lay it on a tray and let it come to
    room temperature, so that it will sear, rather than ‘boil’ when it goes
    into the pan.

    Heat the oil in a wide-bottomed saucepan, add the vegetables, herbs and
    whole garlic cloves, and sweat over a high heat for 5–8 minutes without
    allowing it to colour (you will need to keep stirring).

    Season the meat with salt and pepper and add to the pan of vegetables,
    making sure that the meat is covering the base of the pan. Leave for
    about 5–6 minutes, so that the meat seals underneath and heats through
    completely, before you start stirring (otherwise it will ooze protein
    and liquid and it will ‘boil’ rather than sear). Take care, though, that
    the vegetables don’t burn – add a little more oil, if necessary, to stop
    this happening.

    Stir the meat and vegetables every few minutes for about 10–12 minutes,
    until the meat starts to stick to the bottom of the pan. At this point,
    the meat is ready to take the wine.

    Add the wine and let it reduce right down to virtually nothing, then add
    the tomato paste and cook for a couple of minutes, stirring all the
    time.

    Add the passata with 1 litre of water. Bring to the boil, then turn down
    to a simmer and cook for about 11.5 hours, adding a little extra water
    if necessary from time to time, until you have a thick sauce.

    When you are ready to serve the ragł, put it back into a pan and heat
    through. Cook your pasta (preferably pappardelle, tagliatelle or short
    pasta) and drain, reserving the cooking water. Add the pasta to the ragł
    and toss well, adding some of the cooking water, if necessary, to loosen
    the sauce. Serve with freshly grated pecorino.

  2. #2
    Vilco Guest

    Default Re: Ragł alla bolognese

    Corey Richardson wrote

    > To serve:
    >
    > * pasta, preferably pappardelle, tagliatelle or short
    > pasta
    >
    > (I don't agree with this bit - spaghetti is best!)


    Eh eh eh, I know ragu' alla bolognese outside of Italy is usually
    associated with spaghetti, but if you never tried it with tagliatelle
    like these, about 3/4" wide, give it a try:

    http://www.madamacastle.it/prodotti/...appardelle.jpg
    --
    Vilco
    Think pink, drink rose'



  3. #3
    Corey Richardson Guest

    Default Re: Ragł alla bolognese

    On Sun, 24 Aug 2008 09:02:55 +0200, "Vilco" <[email protected]> wrote:

    >Corey Richardson wrote
    >
    >> To serve:
    >>
    >> * pasta, preferably pappardelle, tagliatelle or short
    >> pasta
    >>
    >> (I don't agree with this bit - spaghetti is best!)

    >
    >Eh eh eh, I know ragu' alla bolognese outside of Italy is usually
    >associated with spaghetti, but if you never tried it with tagliatelle
    >like these, about 3/4" wide, give it a try:
    >
    >http://www.madamacastle.it/prodotti/...appardelle.jpg


    I have, I just prefer Ragł alla bolognese with spaghetti.


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