Classic ragu bologenese

Yield: 4 servings

Measure Ingredient
½ cup heavy cream
10.00 ounce fresh fatback
1.00 cup small-diced carrots
⅔ cup small-diced celery
1.00 cup small-diced onions
1.00 tablespoon minced garlic
⅔ pounds ground chuck
½ pounds ground veal
½ cup dry white wine
2.00 tablespoon italian tomato paste; diluted in
10.00 tablespoon meat stock
1.00 cup whole milk
1.00 pounds fresh tagliatelle pasta
1.00 ounce block parmigiano-reggiano cheese
2.00 tablespoon finely-chopped parsley
1.00 \N loaf italian bread

In a small sauce pot, bring the cream up to a simmer and reduce by ⅓. About 6 tablespoons of cream should be remaining. In a sauce pot, saute the fatback over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Saute the vegetables for about 3 minutes or until the vegetables are translucent. Increase the heat and stir in the chuck and veal. Brown the meat for 5 minutes, or until the meat is medium-brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours all the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper. In a pot of boiling salted water, drop the fresh pasta. Cook for 2 minutes and remove from the water. Drain. Toss the pasta with the sauce and mound in the center of the platter. Garnish with grated cheese, parsley and serve with a loaf of bread. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2376 broadcast 10-08-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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