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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3839.0. "Ragu Bolognese" by 16BITS::DELBALSO (I (spade) my (dog face)) Mon Aug 23 1993 11:38

My daughter and I just made this yesterday for the first time and, I swear,
it's to die for.

First, obtain some good strong beef stock. I started a batch brewing on
Saturday, using Jeff Smith's method which is pretty much like what's in
2525 (I think) only it's simmered for 12 hours. You're going to need
about three cups of this, so if you make a fresh batch of stock you'll
have plenty to freeze for later use.

I made this in a large cast iron dutch oven, but I'm pretty sure a stock
pot would do as well - any large pot which you can cover.

To the pot on low heat add 4 T olive oil and a stick of butter. Not
margarine - trust me. If you need to watch your cholesterol you're not
going to have this anyway. 

Add to this two medium onions, minced, 4 stalks of celery, shredded, and
4 medium carrots, grated. Simmer on medium heat until the onion starts
to soften a bit. Add 1 pound of ground pork, 1 pound of lean ground beef,
and half a pound of bacon, diced. Stir and cook this over medium heat
until the pork and beef no longer appear pink. Add to this 2� cups of
dry red wine and simmer until the wine is all evaporated and you're back
to the original volume. Add 8 T of tomato puree and some salt and
pepper. Now add half a cup of the stock and cover the pot, turning the heat
down to medium low. For the next hour and a half, every fifteen minutes,
remove the cover, add half a cup of stock, and stir. Finally, remove the
cover and add one pint of heavy cream, turn the heat up to medium and stir
continuously until the mixture is reduced.

We served this over homemade angel hair fresh off the Atlas. Absolutely
delicious. As a matter of fact, I can't wait to get home and heat some
up for dinner tonight!

-Jack

T.R Title User Personal
Name Date Lines

3839.1 Ragu alla Neapolatana FABSIX::D_ELLMORE Sun Jul 07 1996 23:41 45

T.R	Title	User	Personal Name	Date	Lines
3839.1	Ragu alla Neapolatana	FABSIX::D_ELLMORE		`Sun Jul 07 1996 23:41`	45
	Many people associate "Ragu" with the jarred store bought brand. Actually the term describes a sauce that is flavored with meat or in some cases a meaty fish. Many regions of Italy have their own versions of a "Ragu" depending on what the staple foods are. Everything from lamb to tuna is used. This recipe is from the region of Naples. 2 onions finely chopped 2 carrots " 1 celery stalk " 4 garlic cloves crushed 1 cup dry red wine 1 cup chicken stock 1 tbl dried basil 1/2 tbl dried oregano 5 or 6 very ripe tomatoes peeled, de-seeded and chopped or 32oz can Italian peeled tomatoes de-seeded and chopped. 1 can tomatoe paste 3-4 lb pork roast or rump roast 2 garlic cloves finely chopped 1 tsp dried rosemary 1/4 prusuitto diced (bacon works well also) 1 tsp basil Splash of red wine Put all ingredients but the roast in a small bowl and mix up. With a sharp knife poke holes 2" deep randomly all over the roast and fill holes with the prusuitto mixure until all used up. Tie up the roast with twine neatly but not too tightly. Brown well on all sides in a cast iron seasoned pot or dutch oven. Remove to a seperate platter. In the same pot put in all the vegtables and saute until most of the moisture is removed. Add the wine and reduce heat to quick simmer for about five minutes or until alcohol is cooked of. Add the chicken stock and bring back to a boil and simmer on medium heat for 15 minutes. Preheat oven to 350. Add the tomatoes and bring to a quick simmer. Add spices and return the roast to the pot and place into the oven for 1.5 hours undisturbed so no moisture will escape. Remove roast from pot to a heated platter and bring sauce to a boil on the stove and add tomatoe paste until desired thickness. Salt and sugar to taste. Slice the roast and garnish with the some of the sauce, parmesean cheese and dried parsley. Serve with any type of pasta, salad, crusty bread and dry red wine.

    Many people associate "Ragu" with the jarred store bought brand.
    Actually the term describes a sauce that is flavored with meat or in
    some cases a meaty fish. Many regions of Italy have their own versions
    of a "Ragu" depending on what the staple foods are. Everything from
    lamb to tuna is used. This recipe is from the region of Naples.
    
    2 onions finely chopped
    2 carrots      "
    1 celery stalk "
    4 garlic cloves crushed
    1 cup dry red wine
    1 cup chicken stock
    1 tbl dried basil
    1/2 tbl dried oregano
    5 or 6 very ripe tomatoes peeled, de-seeded and chopped or 32oz can
    Italian peeled tomatoes de-seeded and chopped.
    1 can tomatoe paste
    
    3-4 lb pork roast or rump roast
    2 garlic cloves finely chopped
    1 tsp dried rosemary
    1/4 prusuitto diced (bacon works well also)
    1 tsp basil
    Splash of red wine
    
    Put all ingredients but the roast in a small bowl and mix up.
    With a sharp knife poke holes 2" deep randomly all over the roast and
    fill holes with the prusuitto mixure until all used up. Tie up the
    roast with twine neatly but not too tightly. Brown well on all sides in
    a cast iron seasoned pot or dutch oven. Remove to a seperate platter.
    
    In the same pot put in all the vegtables and saute until most of the
    moisture is removed. Add the wine and reduce heat to quick simmer for
    about five minutes or until alcohol is cooked of. Add the chicken stock
    and bring back to a boil and simmer on medium heat for 15 minutes.
    Preheat oven to 350. Add the tomatoes and bring to a quick simmer. Add
    spices and return the roast to the pot and place into the oven for 1.5 hours
    undisturbed so no moisture will escape.
    
    Remove roast from pot to a heated platter and bring sauce to a boil on
    the stove and add tomatoe paste until desired thickness. Salt and sugar
    to taste. Slice the roast and garnish with the some of the sauce,
    parmesean cheese and dried parsley. Serve with any type of pasta,
    salad, crusty bread and dry red wine.