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Classic Ragu Bolognese

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 14 ingredients

  1. 1/2 c Heavy cream
  2. 2/3 c Celery; diced
  3. Salt and pepper; to taste
  4. 2 tb Tomato paste; diluted in
  5. Pasta
  6. 1 c Carrot; diced (1/8")
  7. 10 oz Salt pork lean; small dice
  8. 1/2 c Onion; diced
  9. 10 tb Meat or poultry stock
  10. 1 qt ;Water
  11. 1 c Milk
  12. 1/2 c Wine, white, dry
  13. 1 1/4 lb Skirt steak or chuck blade roast; coarsely ground
  14. Beef

Possible health benefits

General information, not medical advice.

  1. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.

  2. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cooking the cream: Simmer the cream in a tiny saucepan until reduced by one-third. There should be about six tablespoons. Set aside.
  2. Blanching the salt pork: Fresh fatback needs no blanching. If you are using salt pork, boil the water, add the salt pork and cook for three minutes. Drain and pat dry.
  3. Browning the ragu base: Sauté the salt pork or fatback in a three-to four-quart heavy sauce pan over medium-low heat. Sauté eight minutes or until almost all its fat is rendered. Stir in the chopped vegetables. Sauté for three minutes over medium-low heat, or until the onion is translucent. Raise the heat to medium and stir in the beef. Brown five minutes or until the meat is medium brown in color and almost but not quite crisp.
  4. Take care not to let the meat become overly dry or hard.
  5. Simmering and serving: Stir in the wine and diluted tomato paste and reduce heat to very low. It is critical that the mixture reduce as slowly as possible. Cook, partially covered, for two hours. From time to time, stir in a tablespoon or so of the milk. By the end of two hours, all the milk should be used up and the ragu should be only slightly liquid. Stir in the reduced cream. Toss the hot ragu with freshly cooked pasta and serve.
  6. Makes enough sauce for 1 1/2 pounds of dried pasta. Chicago Tribune test kitchen notes: "We tried the recipe twice, the second time using only five ounces of salt pork and found this reduction in fat to be quite acceptable."
  7. The Splendid Table: Recipes from Emilia-Romagna, Heartland of Northern Italian Food Lynne Rosetto Kasper per Bill Birner

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.armchairpatriot.com (http://www.armchairpatriot.com/COMBO%20RECIPES/Meal%20Master%20Recipes/16000.txt), file Recipes/www.armchairpatriot.com/COMBO RECIPES/Meal Master Recipes/16000.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.