Mario Batali's Ragu Bolognese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
ingredients
1/4 cup Extra Virgin Olive Oil
2 tablespoons Butter
instructions
In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted.
ingredients
2 medium Onions (finely chopped)
4 ribs Celery (finely chopped)
2 Carrots (finely chopped)
5 Garlic cloves (sliced)
instructions
Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes.
ingredients
1 pound ground Pork
1 pound ground Veal
4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
instructions
Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. This is desirable
.
ingredients
1 4.5-ounce tube of Tomato Paste
1 cup Whole Milk
instructions
Add the tomato paste and cook it in the fat for 2 to 3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced.
ingredients
1 cup Dry White Wine
instructions
Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours.
Season the ragu with salt, remove from the heat, and let cool.
instructions
Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.
ingredients
Salt
1 1/2 pounds Fresh Taglietelle
instructions
To serve, bring a large pot of salted water to a boil. Cook pasta 1 minute short of the packaged instructions. Drain, reserving pasta water for sauce.
instructions
In a large saute pan heat about 1 1/2 to 2 cups of sauce over medium. Add the cooked pasta and about a 1/2 cup of reserved pasta water. Stir to coat pasta.
ingredients
1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
Olive Oil
1/2 cup Parsley (leaves picked and chopped)
instructions
Add 1/2 cup of Parmigiano and 4 tablespoons of olive oil. Stir until creamy. Toss in the chopped parsley.
instructions
Serve and garnish each plate with a generous amount of freshly grated Parmigiano-Reggiano.
Serving Size: skill level Easy time 60-120min servings 5
Number of Servings: 5
Recipe submitted by SparkPeople user LERUNION.
1/4 cup Extra Virgin Olive Oil 2 tablespoons Butter 2 medium Onions (finely chopped) 4 ribs Celery (finely chopped) 2 Carrots (finely chopped) 5 Garlic cloves (sliced) 1 pound ground Pork 1 pound ground Veal 4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder) 1 4.5-ounce tube of Tomato Paste 1 cup Whole Milk 1 cup Dry White Wine 1/2 cup Parsley (leaves picked and chopped) Salt 1 1/2 pounds Fresh Taglietelle 1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
ingredients
1/4 cup Extra Virgin Olive Oil
2 tablespoons Butter
instructions
In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted.
ingredients
2 medium Onions (finely chopped)
4 ribs Celery (finely chopped)
2 Carrots (finely chopped)
5 Garlic cloves (sliced)
instructions
Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes.
ingredients
1 pound ground Pork
1 pound ground Veal
4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
instructions
Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. This is desirable
.
ingredients
1 4.5-ounce tube of Tomato Paste
1 cup Whole Milk
instructions
Add the tomato paste and cook it in the fat for 2 to 3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced.
ingredients
1 cup Dry White Wine
instructions
Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours.
Season the ragu with salt, remove from the heat, and let cool.
instructions
Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.
ingredients
Salt
1 1/2 pounds Fresh Taglietelle
instructions
To serve, bring a large pot of salted water to a boil. Cook pasta 1 minute short of the packaged instructions. Drain, reserving pasta water for sauce.
instructions
In a large saute pan heat about 1 1/2 to 2 cups of sauce over medium. Add the cooked pasta and about a 1/2 cup of reserved pasta water. Stir to coat pasta.
ingredients
1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
Olive Oil
1/2 cup Parsley (leaves picked and chopped)
instructions
Add 1/2 cup of Parmigiano and 4 tablespoons of olive oil. Stir until creamy. Toss in the chopped parsley.
instructions
Serve and garnish each plate with a generous amount of freshly grated Parmigiano-Reggiano.
Serving Size: skill level Easy time 60-120min servings 5
Number of Servings: 5
Recipe submitted by SparkPeople user LERUNION.
Nutritional Info Amount Per Serving
- Calories: 1,372.3
- Total Fat: 68.9 g
- Cholesterol: 187.2 mg
- Sodium: 1,439.6 mg
- Total Carbs: 122.6 g
- Dietary Fiber: 10.3 g
- Protein: 70.0 g
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