Thursday, May 8, 2008

Ragu Bolognese

Wine
Artwork by Jill Agard


Barilla now makes a mini penne pasta. In fact, there is a line of these "piccolini" pasta.

I had a chunk of meat (approximately 1 lb.), and half and half. These ingredients called for a heartier sauce like Ragu Bolognese.

Barilla has its own recipe for this sauce and it can be found here

Mario Batali also has a recipe and that one can be found here

I used my own recipe which I will also share:

1 lb. chuck roast

1 medium onion
1 large carrot
1 large stalk of celery
3 garlic cloves

1 large can of whole tomato or tomato sauce
1/2 cup half and half

Salt and Pepper to taste

Heat a dutch oven, add approximately 2 tablespoons olive oil and brown the beef until it was well browned on both sides.

Process the vegetables using the pulse setting of the food processor.

When the beef is browned, add the minced vegetables and cook until wilted. Add the tomatoes or tomato sauce. Salt and pepper to taste.

Cook over low to medium low heat for approximately 1 1/2 hours to 2 hours or until the meat can be shredded. Remove the beef and cool. Then shred.

Add the half and half to the sauce and cook for 10 minutes more. Return the shredded beef to the sauce and it is ready to serve over hot pasta.

1 comment:

plasterers bristol said...

This sounds amazing. Thanks for sharing this recipe. sounds delicious.


Simon