Harrys Bar Ragu Bolognese Recipes

Steps:

• in a large heavy pot heat oil and butter.
• add onions, celery, carrots, garlic and cook until vegetables are translucent.
• add the meats and stir, cooking until no longer pink 10-15 minutes.
• drain excess fat from pan and return to heat.
• add milk and cook until almost dry, about 10 minutes.
• add tomatoes and herbs and simmer about 15 minutes.
• add wine and broth, bring to a boil.
• lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
• season with salt and pepper to taste.

Steps:

• Chop the carrot, celery, and onion in a food processor fitted with a steel blade, or by hand.
• Heat half the oil in a skillet, add the chopped vegetables, and saute over medium heat for 10 minutes.
• Tie the fresh herbs together to make a bouquet garni.
• Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
• Add the garlic, let it cook until golden, about 30 seconds, then discard it.
• Add the ground meat, stirring frequently, until it is evenly browned, about 10 minutes.
• Add the tomato paste and the vegetable mixture, stirring until blended, and cook for 2 minutes.
• Stir in the flour and cook for another 2 minutes.
• Raise the heat, add the wine, let it boil until it is almost all evaporated, and stir in the stock, salt and pepper, and bouquet garni, scraping up the brown bits from the bottom of the pan.
• Bring the mixture to a boil, lower the heat and simmer, uncovered, for 1 hour, stirring from time to time.
• If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water.
• The sauce should not be too thick; it should pour from the spoon when it is done.
• Taste and adjust the seasonings.
• Makes about 6 cups.

Steps:

• Melt butter in a large heavy based saucepan.
• Add bacon, onion, carrot and celery.
• Cook over low heat until vegetables are soft.
• Raise the heat and add the mince.
• Cook until brown.
• Add tomato paste and cook for 1 minute.
• Add wine and simmer for 1 minute.
• Add bay leaf and half the stock.
• When stock has been absorbed add remaining stock and milk.
• Season well.
• Simmer covered for 2 1/2- 3 hours.
• If using liver stir in now and simmer another couple of minutes.
• Toss through spahetti and serve with parmesan cheese.

Steps:

• Pour peach puree into a champagne flute, then add champagne.
• The peach puree can either be made from ripe fresh peaches that have been peeled, or you can use a commercial peach puree.

Steps:

• Preheat your broiler.
• Get all the ingredients for the hollandaise sauce ready to go.
• Arrange the prepared shrimp in a shallow "au gratin" dish.
• Whisk together the juice of 1/2 of a lemon, olive oil, salt, and pepper, and sprinkle mixture over the shrimp in the dish.
• Put the shrimp under the broiler for 3 minutes, then turn the shrimp and broil for 4 minutes longer.
• When shrimp have been turned and are on their last 4 minutes, make the hollandaise sauce.
• Put the egg yolks, 1 tablespoon lemon juice, salt, and Tabasco into a blender and whir on low speed.
• With blender running, gradually add the hot melted butter in a steady stream.
• If you've timed it right, the shrimp should be done: pour the hollandaise sauce over the shrimp in the dish and return it to the broiler for 2 minutes or until the top is lightly browned.
• Serve immediately.