Ragł Alla Bolognese Recipe - Cooking Index
Ragł Alla Bolognese Recipe - Cooking Index
| 1 tablespoon | 15ml | Vegetable oil |
| 3 tablespoons | 45ml | Butter plus |
| 1 tablespoon | 15ml | For tossing the pasta |
| 1/2 tablespoon | 7.5ml | Onion - chopped (medium) |
| 1 | Celery stalk - chopped | |
| 2 | Carrots - chopped (medium) | |
| 3/4 lb | 340g / 11oz | Ground chuck |
| 1 | Salt | |
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Whole milk |
| 1/8 teaspoon | 0.6ml | Nutmeg |
| 1 cup | 237ml | Dry white wine |
| 1 1/2 cups | 355ml | Canned imported Italian plum tomatoes - with juices, chopped |
| 3/4 lb | 340g / 11oz | Fresh tagliatelle |
| = (or 1/2 lb dried rigatoni, conchiglie or | ||
| Fusilli) | ||
| Freshly-grated parmesan cheese - for serving |
Heat the oil, 3 tablespoons butter and the onion in a large high-sided skillet over medium heat and cook, stirring often, until the onion is translucent, about 5 minutes. Add the celery and carrots and cook for about 2 minutes more, stirring to coat the vegetables with the butter.
Add the ground beef, a pinch of salt and a few grindings of pepper and cook, crumbling the meat with a fork, until it has lost its raw, red color. Add the milk and simmer it gently, stirring frequently, until it has bubbled away completely, about 15 minutes.
Add the nutmeg and stir. Add the wine and let it simmer until it has evaporated, about 25 minutes. Add the tomatoes and stir thoroughly to coat all the ingredients well. When the tomatoes begin to bubble, turn the heat down to cook the sauce at the laziest of simmers, uncovered, for 3 hours or more, stirring from time to time. You will need to add water to the pan occasionally to prevent the meat from sticking.
Taste for salt and toss with cooked, drained pasta and the remaining tablespoon of butter. Serve with freshly grated Parmesan on the table.
This recipe yields 6 to 8 servings.
Each of 8 servings (including pasta): 319 calories; 15 grams protein; 23 grams carbohydrates; 2 grams fiber; 16 grams fat; 7 grams saturated fat; 133 mg. cholesterol; 136 mg. sodium.
Source:
The Los Angeles Times, 10-27-2004
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