Ragu Alla Bolognese

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Italy

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

Ingredients 20 ingredients

1 lg Carrot
1/4 ts Freshly ground black pepper
1/2 c Dry red wine
Water
Freshly ground pepper
4 oz Large yellow onion
2 1/2 c Drained canned plum tomatoes
2 1/2 oz Pancetta or blanched bacon
5 tb Butter
1/2 lb Lean veal shoulder
3 pounds pasta
1 lg Celery stalk
Freshly grated parmigiano
1 tb Salt
Chop
1/2 lb Lean beef round or shin
3 tb Olive oil
1/2 oz Dried porcini mushrooms
1/2 c Heavy cream
Casserole

Contains CeleryGlutenEggsMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

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.
Bell pepper High in vitamin C · High in protein · Source of vitamin B6
High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in protein · 1.7 g per 100 g, 25% 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.
Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Nutrients per 100 g of “Pepper, banana, 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.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
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

This takes a fair amount of time to make, but it freezes very well, so make a large batch. This is enough for 2 1/2-to-3 pounds of pasta.
PUT THE PORCINI in a small bowl. Pour boiling water over them and let them sit for 30 minutes. Drain them, rinse carefully, chop coarsely and rinse carefully again. With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery. Saute the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat. Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally. Uncover the pot and raise heat to medium high. Add the beef, veal, mushrooms, salt and pepper. Cook, stirring constantly, until the meats just begin to lose their raw red color. Then pour on the wine and cook until it is entirely evaporated. Set a food mill with the medium blade over the pot and mill in the tomatoes. Stir everything together and simmer, covered for 40 minutes. If possible, complete preparation to this point several hours in advance, or even the night before you plan to use the sauce. Take it off the stove and let it cool if not serving immediately. Transfer to container. Cover and refrigerate. The sauce may also be made to this point and frozen. Shortly before serving time, bring the sauce slowly to a simmer. Simmer 5 minutes. Stir in the heavy cream and serve immediately over freshly cooked pasta, passing parmigiano and a pepper mill. To serve ragu in smaller quantities, heat about 1/2 cup of sauce per person and stir in 1 1/2 to 2 tablespoons cream per serving.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK