All Day Ragu Bolognese Recipes

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!

Steps:

• Ensure the minced meats are at room temperature, leave defrost overnight if necessary its best to do this after you have done the tomatoes.
• Tomato Preparation (the night before):.
• Cut a light cross in the smooth end of the tomatoes. In a large pot of rapidly boiling water, quickly place a tomato in and let sit for no longer than 30 seconds to blanche the skin. Remove and rinse under cool water to stop the cooking process. You should now be able to gently peel the skins off the tomato.
• Next, quarter the tomato and spoon the pulp into a sieve over a bowl. For each tomato that is pulped add a couple of light pinches of salt over the pulp in the sieve. Let the pulp drain overnight in the fridge to remove all the juice in the bowl.
• On the day of cooking dice the tomato flesh and set aside for during the cooking process.
• The day of the Ragu.
• Pre heat an oven to 150°C.
• Dice the onions.
• Heat a good cast iron caserole dish on the stove and add the olive
• Fry off the onion in the caserole dish until they are well caramelized.
• Add the pork mince first and cook off until brown.
• Once the pork is browned add the veal and cook altogether well.
• Add the tomato paste to the meat/onion mix and cook off briefly for a minute or two.
• Add the diced tomato flesh and stir in well, at the same time add the juice collected overnight.
• Stir well and cover the caserole dish then place in the pre heated oven.
• Wait at least 4 hours before removing and giving gentle stir. Test for liquid consistency and add water as necessary to reach your preferred level. This is entirely subjective and it depends how "soupy" you prefer your ragu. Now is the perfect time to test your seasoning levels, add salt as necessary however most of the salt needed is added during the tomato preparation.
• 2 hours before dishing time add the fresh herbs and stir in well and taste test.
• 1/2 hour before dishing remove and do a final liquid check and taste test.
• Dish up and enjoy. This is ideally served on fresh home made pasta (1 large egg per 125g fine plain flour) you should have ample time to make this while the ragu is cooking.

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.

Steps:

• Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
• Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
• Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
• Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
• Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
• Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
• Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.