"Vilco" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:Here's the second part to the lasagne recipe, the ragu',
also deposited in
the Chamber of Commerce of Bologna by Accademia Italiana
della Cucina. To
match with the Lasagne recipe, the amounts should be circa
boubled.
Ingredients for 4 persons:
- 300 g beef "cartella" (*)
- 150 g pancetta (unsmoked seasoned bacon)
- 50 g carrots
- 50 g celery
- 50 g onion
- 5 spoonfuls of tomato sauce ot 20 g triple concentrated
tomato puree'
- half a glass (10cc) of red or white wine
- 200 g whole fresh milk
(*) Cartella: a cut from the cow's or ox' belly, partly
fat
Instructuions:
Thinly slice and mince the pancetta and melt it in a
skillet. Add the
vegetables well minced and let them slowly wither. Add the
ground meat and
let it go until it start sizzling, then add the wine and
the tomato, some
water to have the right consistency and cover. let go over
very low fire for
circa 2 hours, adding salt and black pepper.
Optional but traditional and very nice is the addition of
a liter of whole
milk.
BTW, milk s the main difference between bolognese ragu'
and ragu' made in
nearby counties. Where I live, 60 km west of Bologna, milk
in ragu' is
unusual.
--
Vilco
Think pink, drink rose'
That recipe is pretty assertive. I think most follow a
recipe close to the following. This is very close to
Marcella Hazan's ragu.
a.. 3 tablespoon olive oil
b.. 3 tablespoon butter
c.. 1 small onion, finely chopped
d.. 2 tablespoons celery, finely chopped
e.. 2 tablespoons carrot, finely chopped
f.. 1 pound ground meat (equal parts of veal, pork
and beef)
g.. 1-1 1/2 cups milk
h.. Salt to taste
i.. 1/4 teaspoon nutmeg
j.. 2 cups finely chopped tomatoes (canned or fresh)
In a saucepan heat olive oil and butter. Stir in
onion, celery and carrot. Cook till tender but not brown,
about 10 minutes.
Stir in meat and cook over medium heat until brown.
Add 1/4 cup milk and simmer, uncovered, until milk
is completely absorbed, about 15 minutes. Add another 1/4
cup milk, and cook, uncovered, until absorbed. Repeat this
process until all the milk is used. This process takes about
1 1/2 hours or more.
Stir sauce frequently, using only a wooden spoon.
When milk has been absorbed, add salt and nutmeg. Stir in
tomatoes and cook another 45 minutes over low heat. Cool
completely and put in refrigerator, covered. The next day
skim off fat from top of sauce, reheat and use on your
favorite pasta.
Kent
