Распечатать
E-mail
 |
Ингредиенты
- 2 tbsp unsalted butter
- 4-5 tbsp extra virgin olive oil
- 500 gr / 1lb / 18 oz ground quality beef (94% lean if possible)
- 300 gr / 2/3 lb / 10 oz ground quality lean pork meat (chuck/shoulder or loin)
- 200 gr / 1/2 lb / 7 oz ground pork belly (skinned, raw/no seasoned)
- 450 gr / 16 oz / 4 1/2 cups soffritto vegetables OR 2 medium onions, 3 carrots and 2 celery stalks finely chopped
- 150 ml / 2/3 cup red wine (no bubbles)
- 600 gr / 1 1/4 lbs / 20 oz plain tomato sauce
- 2 sage leaf
- 1 bay leaf
- a pinch of freshly ground nutmeg
- kosher salt to taste
View Full Recipe at Ilarias Perfect Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 93g | |
| Calories 756 | |
| Calories from Fat 744 | 98% |
| Total Fat 84.33g | 105% |
| Saturated Fat 23.22g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 5mg | 0% |
| Potassium 31mg | 1% |
| Total Carbs 3.3g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.18g | 0% |
| Protein 0.58g | 1% |
Leave a review or comment
Leave a review
Рецепты этого пользователя
.%3C/p%3E%3Cp%3EThis%20Great%20Authentic%20Bolognese%20Sauce%20is%20heavier%20(more%20fats)%20than%20other%20recipes%20I%20shared%20with%20you,%20but%20worth%20everything,%20even%20your%20bikini,%20trust%20me.%20Next%20time%20you%E2%80%99ll%20make%20Tagliatelle%20you%E2%80%99ll%20want%20to%20try%20this%20one,%20really!%3C/p%3E%3Cp%3EThis%20is%20very%20simple%20to%20make%20too,%20just%20few%20easy%20steps%20and%20some%20time%20at%20home,%20but%20you%20don%E2%80%99t%20have%20to%20look%20constantly%20at%20the%20stove%20so%20you%20can%20do%20other%20things%20while%20it%20cooks.%3C/p%3E%3Cp%3EI%20use%20this%20recipe%20just%20for%20special%20occasions,%20such%20as%20when%20I%20have%20guests%20or%20on%20special%20Sundays,%20while%20for%20%E2%80%9Cdaily%E2%80%9D%20lunchtime%20I%20always%20use%20my%20Mom%E2%80%99s%20recipe%20because%20it%E2%80%99s%20%E2%80%9Chealthier%E2%80%9D%20(if%20a%20Bolognese%20sauce%20can%20be%20called%20that%20ahah!)%20and%20has%20less%20fats%20so%20I%20can%20continue%20in%20following%20my%20diet.%20That%E2%80%99s%20why%20I%20don%E2%80%99t%20remove%20this%20recipe%20from%20the%20blog,%20because%20is%20still%20valuable.%3C/p%3E%3Cp%3EAs%20I%20told%20you%20before%20in%20the%20other%20post,%20the%20secret%20for%20a%20special%20Bolognese%20Sauce,%20that%20we%20(italians)%20call%20Rag%C3%B9%20(pron.%20Ruh-goo),%20is%20the%20long%20cooking%20time,%206%20hours%20are%20best.%3C/p%3E%3Cp%3EYes,%20it%20can%20be%20ready%20after%202%20hours%20but%20it%20will%20be%20just%20a%20sauce%20with%20some%20meat%20in%20it%20and%20very%20very%20bland.%3C/p%3E%3Cp%3EPeople%20say%20that%20the%20habit%20of%20cooking%20meat%20for%20long%20hours%20is%20given%20by%20the%20fact%20that%20many%20years%20ago%20it%20was%20very%20tough,%20so%20long%20cooking%20times%20ensured%20a%20better%20tenderness%20to%20the%20meat,%20but%20I%20do%20not%20agree%20with%20that%20because%20when%20a%20Bolognese%20Sauce%20is%20cooked%20for%20at%20least%204%20hours%20(or%20as%20I%20suggest%206),%20the%20meat%20along%20with%20olive%20oil,%20vegetables%20and%20tomato%20perfectly%20combine%20together%20to%20form%20a%20unique%20mouth-watering%20sauce,%20so%20there%E2%80%99s%20really%20a%20huge%20difference%20in%20the%20taste,%20not%20just%20in%20tenderness%20(the%20pictures%20below%20show%20the%20difference).%3C/p%3E%3Cp%3EAfter%202%20hours%20of%20cooking%20the%20sauce%20is%20watery,%20bland%20and%20the%20meat%20is%20whitish.%3C/p%3E%3Cp%3EAfter%206%20hours%20of%20cooking%20the%20sauce%20is%20dense%20and%20full%20of%20taste!%3C/p%3E%3Cp%3ESo%20this%20is%20the%20best%20Bolognese%20Sauce%20recipe%20I%20have%20ever%20ever%20ever%20eaten,%20period.%20If%20you%20know%20another%20recipe%20that%20is%20better%20than%20this%20one%20(I%E2%80%99m%20a%20bit%20skeptical%20but..),%20please%20let%20me%20know!!!%20It%20would%20be%20another%20huge%20discovery!%3C/p%3E%3Cp%3EEnough%20said,%20now%20let%E2%80%99s%20move%20to%20the%20recipe!%3C/p%3E%3Cp%3EUltimate%20Best%20Authentic%20Bolognese%20Sauce*%3C/p%3E%3Cp%3E*%20(adapted%20from%20Beniamino%20Baleotti%E2%80%99s%20Rag%C3%B9%20alla%20Bolognese%20recipe,%20he%20works%20as%20a%20cook%20at%20Agriturismo%20Le%20Ginestre%20in%20Pianoro%20(Bologna).%20If%20you%20ever%20plan%20to%20go%20near%20there%20make%20sure%20to%20visit%20him%20and%20have%20a%20traditional%20lunch%20there%20or%20make%20a%20pasta%20course,%20he%20speaks%20Japaneese%20too!%20I%20made%20some%20adjustments%20to%20his%20recipe%20such%20as%20swapped%20out%20lard%20for%20butter,%20because%20for%20me%20the%20first%20one%20gives%20a%20too%20piggy%20taste.)%3C/p%3E%3Cp%3EDifficulty:%20easy%3C/p%3E%3Cp%3EPreparation:%2020%20minutes%20Cooking%20Time:%204-6%20hoursYield:%206-7%20servings%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EInstructions:%3C/p%3E%3Cp%3EHeat%20oil%20and%20butter%20in%20a%20heavy,%20bottomed%20pot%20and%20fry%20ground%20pork%20belly%20until%20it%E2%80%99s%20brown%20and%20crispy%20(about%208-10%20minutes).%3C/p%3E%3Cp%3EDon%E2%80%99t%20skip%20this%20passage,%20it%E2%80%99s%20the%20key%20for%20a%20tasty%20sauce!!!%3C/p%3E%3Cp%3ECrispy%20pork%20belly%3C/p%3E%3Cp%3EAdd%20vegetables%20and%20fry%20them%20for%20about%2010%20minutes%20until%20they%20start%20to%20soften%20and%20color%20a%20bit%20(so%20vegetables%20are%20more%20savoury%20and%20sweet),%20scraping%20the%20bottom%20of%20the%20pan%20occasionally.%3C/p%3E%3Cp%3EMine%20were%20frozen%3C/p%3E%3Cp%3EAdd%20the%20remaining%20ground%20meat,%20breaking%20it%20up%20with%20a%20fork%20and%20cook%20until%20it%E2%80%99s%20browned%20all%20over%20(5-10%20minutes)%20and%20all%20the%20water,%20that%20the%20meat%20releases,%20is%20evaporated.%3C/p%3E%3Cp%3EAdd%20red%20wine,%20give%20a%20stir%20and%20let%20the%20liquid%20reduce%20for%202-3%20minutes%20or%20until%20you%20no%20longer%20smell%20alcohol.%3C/p%3E%3Cp%3EAdd%20tomato%20sauce,%20sage,%20bay%20leaf,%20nutmeg,%20salt%20and%20cover%20the%20meat%20with%20some%20water.%3C/p%3E%3Cp%3EPartially%20cover%20with%20a%20lid%20and%20simmer%20Rag%C3%B9%20for%20at%20least%204%20hours%20(6%20is%20better),%20stirring%20occasionally%20(about%20every%201%201/2%20hours).%20During%20that%20time,%20if%20you%20see%20that%20the%20sauce%20is%20drying%20to%20much%20add%20some%20water%20(not%20at%20the%20end%20of%20the%20cooking%20time%20though!).%3C/p%3E%3Cp%3EHere%E2%80%99s%20a%20photo%20of%20the%20sauce%20after%20just%202%20hours%20of%20cooking%20(watery%20and%20bland).%3C/p%3E%3Cp%3EThat%E2%80%99s%20how%20the%20sauce%20has%20to%20look%20like%20after%206%20hours%20of%20cooking:%3C/p%3E%3Cp%3EAs%20you%20have%20read,%20there%E2%80%99re%20just%20few%20steps%20to%20follow.%20It%E2%80%99s%20not%20complicated%20at%20all,%20so%20on%20the%20next%20rainy%20Sunday%20have%20a%20try%20and%20let%20me%20know%20if%20it%E2%80%99s%20your%20best%20italian%20Bolognese%20Sauce%20recipe%20too!%20And%20don%E2%80%99t%20forget%20that%20Rag%C3%BA%20can%20be%20used%20with%20every%20kind%20of%20pasta,%20not%20just%20Tagliatelle!%3C/p%3E){kind=link}