Author: Stefano Corvucci
- 3 tablespoons Minced Onion
- 2 tablespoon Minced Carrot
- 2 tablespoon Minced Celery
- 250gr Non smoked fresh Pork belly. You can use Pancetta instead. (1/2lb)
- 500gr Beef Chuck (1lb)
- 1/2l Meat stock (1Pt)
- 2 heaped tablespoons Tomato paste
- 50gr Extra Vergin Olive Oil (4tbsp, 1.7oz )
- 50gr Butter (1.7oz)
- 1/2 glass Dry white wine (Optional)
- 1 Chicken or Rabbit Liver (Optional)
Finely chop pork belly.
Finely chop onion, carrot and celery and stir fry them in a saucepan with Extra Vergin Olive Oil and Butter.
After 1 minute add the hand minced pork belly. Vegetables and fat have to charamelize, so stir fry but don’t burn them: it will take about 10 minutes. Now add your ground beef, stir and keep cooking for about 10 minutes.
When the liquid released by the meat has evaporated add half a glass of dry white wine. Stir the sauce and when wine has evaporated add the tomato paste dissolved in a glass of stock. Wine is not necessary, if you don’t want it just add the tomato paste as above. Stir and check the color of the sauce, we want a light brown, not a red one.
Keep your sauce boiling over a slow heat semi-covered.
When the sauce dries up add beef or chicken stock and keep simmering. When stock has evaporated add some more and keep simmering for 1 hour minimum.
The more your cook your sauce adding stock little by little the better it will be. Some people let simmer it up to 4 hours! But don’t worry, 2 hours in total will be enough for a good sauce.
If you like chicken liver you can add some cubed about 30 minutes before your sauce is ready.
Only at the end, add Salt to taste
With your Ragù you can season hand made Tagliatelle. But any kind of pasta, hand made or industrial, is ok. You can also make some more and freeze it, for later uses. With some good ragu in your refrigerator you can easily improvise a nice last minute dinner!
- 2l Milk (4pt, 8cups)
- 200gr Butter (7oz, 2sticks)
- 200gr All-purpose Flour (7oz, 2cups)
- 2 pinches Grated Nutmeg
- Salt as needed
Melt butter in a saucepan, do not fry it.
Add sifted flour to melted butter a little at a time stirring with a whisk. Stir in the butter slowly to avoid lumps.
Add warm milk a little at a time whisking until it thickens.
Add salt and grated nutmeg to your taste.
Measures above are good for a thick sauce. If you want a more liquid sauce use a little less flour and butter. You can use Béchamel sauce instead of cream to create creamy soups and pasta sauces. Béchamel is fundamental in Lasagna and flans.
- Fresh rolled egg pasta cut in 10/15cm squares (4/5in)
- Béchamel sauce as above
- Bolognese sauce as above
- 300gr grated Parmigiano Reggiano
Cook 2 squares of pasta at a time in salted boiling water for 20/30 seconds. Take them out with a colander and set aside, separate.
When the all squares of pasta are boiled, spread a little Béchamel in the bottom of a baking pan (this will avoid from sticking the pasta).
Cover with a layer of boiled egg pasta, spread Béchamel on the pasta surface, spread Bolognese sauce and grated Parmigiano Reggiano.
Keep going this way until you have 5 layers.
Top with Béchamel, Bolognese sauce and grated Parmigiano Reggiano and put in the oven 180C (350F). Bake for 20 to 30 minutes until you can see a nice crust on top.
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