Ragu alla Bolognese
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 544.6
- Total Fat: 36.6 g
- Cholesterol: 112.2 mg
- Sodium: 1,100.8 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 2.9 g
- Protein: 29.7 g
View full nutritional breakdown of Ragu alla Bolognese calories by ingredient
Introduction
Gently toss fresh or dried pasta with this ragu the Italian way, ladling it in gradually so it evenly coats the pasta but doesn't overwhelm or saturate them.The recipe is yet another fabulous creation from the Fine Cooking website. It's not low in calories, but on a miserable wet or snowy day, it hit's the spot! Enjoy!
Yields about 4 1/2 custs, enough for 1 1/4 to 1 1/2 pounds of pasta. Gently toss fresh or dried pasta with this ragu the Italian way, ladling it in gradually so it evenly coats the pasta but doesn't overwhelm or saturate them.
The recipe is yet another fabulous creation from the Fine Cooking website. It's not low in calories, but on a miserable wet or snowy day, it hit's the spot! Enjoy!
Yields about 4 1/2 custs, enough for 1 1/4 to 1 1/2 pounds of pasta.
Number of Servings: 6
Ingredients
-
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1 small yellow onion, finely diced
1/2 med carrot, peeled and finely diced
1 med rib celery, finely diced
1 lb ground pork (preferably from the shoulder - I get the country style ribs and have the butcher at the meat counter ground it for me from the packaged meat section, they will do that for you).
1/4 lb sliced prosciutto de Parma, very finely diced
Kosher salt and freshly ground black pepper to taste
1/2 cup dry white wine
1 can (28 oz) Italian plum tomatoes with their juices, passed through a food mill to remove the seeds (I use my sieve and press them thru, works just as good)
1 cup homemade or low-salt canned chicken or beef broth
1/2 cup hot milk
Directions
Serves 6
Heat butter and oil in a small dutch oven or a wide, heay-based saucepan over medium heat. When the butter begins to foam, add the onion, carrot, and celery and cook, stirring occasionally, until they're lightly golden and soft, 5 to 7 min.
Raise the heat to high, add the port and prosciutto, and seasion lightly with salt and pepper. Cook, stirring and breaking up the pork with a large spoon until the meat loses its raw color, 3 to 5 min. (the meat won't brown). NOTE: the small bits of proscuitto give the sauce rich, full flavor and a traditional italion feel.
Ad the wine and cook, stirring, until it's almost completely reduced, 3 to 5 min.
Add the tomatoes and the broth. as soon as the liquid comes to a boil, reduce the heat tolow and cook the sauce at a bare simmer for 2 hours.
Add the hot milk and simmer half and hour longer, stirring occasionally. At this point, the sauce should have a thick but saucy consistency and a light reddish-brown color. NOTE: Adding the whole milk to the reduced sauce smooths out and enriches its flavor.
If the sauce has thickened before the cooking time is up, cover the pot.
If the sauce is still too think at the end of cooking, continue to simmer gently, uncovered until it's thick.
Taste and adjust the seasonings before serving tossed with your favorite pasta.
DRINK SUGGESTION: For wine choices when serving Ragu alla Bolognese, try pouring something Italian that's light and fruity, such as a Valpolicella, A Dolcetto, or a Sangiovese de Romagna.
Number of Servings: 6
Recipe submitted by SparkPeople user LILIMEL.
Heat butter and oil in a small dutch oven or a wide, heay-based saucepan over medium heat. When the butter begins to foam, add the onion, carrot, and celery and cook, stirring occasionally, until they're lightly golden and soft, 5 to 7 min.
Raise the heat to high, add the port and prosciutto, and seasion lightly with salt and pepper. Cook, stirring and breaking up the pork with a large spoon until the meat loses its raw color, 3 to 5 min. (the meat won't brown). NOTE: the small bits of proscuitto give the sauce rich, full flavor and a traditional italion feel.
Ad the wine and cook, stirring, until it's almost completely reduced, 3 to 5 min.
Add the tomatoes and the broth. as soon as the liquid comes to a boil, reduce the heat tolow and cook the sauce at a bare simmer for 2 hours.
Add the hot milk and simmer half and hour longer, stirring occasionally. At this point, the sauce should have a thick but saucy consistency and a light reddish-brown color. NOTE: Adding the whole milk to the reduced sauce smooths out and enriches its flavor.
If the sauce has thickened before the cooking time is up, cover the pot.
If the sauce is still too think at the end of cooking, continue to simmer gently, uncovered until it's thick.
Taste and adjust the seasonings before serving tossed with your favorite pasta.
DRINK SUGGESTION: For wine choices when serving Ragu alla Bolognese, try pouring something Italian that's light and fruity, such as a Valpolicella, A Dolcetto, or a Sangiovese de Romagna.
Number of Servings: 6
Recipe submitted by SparkPeople user LILIMEL.