| Greg's ragù bolognese |
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Ragù bolognese is a meat sauce much used with pasta—the typical dish is “spaghetti bolognese”. It's quite a complicated dish; here are some thoughts on making it.
| quantity | ingredient | step | ||
| 90 g | celery | 1 | ||
| 50 g | carrot | 1 | ||
| 250 g | onion | 1 | ||
| 150 g | smoked ham | 1 | ||
| 50 g | butter | 1 | ||
| 30 g | olive oil | 2 | ||
| 250 g | beef, minced | 2 | ||
| 250 g | pork, minced | 2 | ||
| 150 ml | red wine | 3 | ||
| 500 ml | beef stock | 4 | ||
| 70 g | tomato paste | 4 | ||
| 250 g | chicken livers | 5 | ||
| 20 | butter | 5 |
Coarsely chop the celery, carrot, onion and ham. This mixture is called battuto. I find it most convenient to mince the ingredients coarsely:
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Note the coarse disk in the mincer.
Melt the butter and fry the battuto in it over a low heat. The result is called soffritto.
It's almost impossible to avoid the meat sticking together. At the end of the time, it will probably look like this:
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I take this mixture and put it through the mincer again:
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It's very important here to use a coarse disk. If it's done more finely, the resultant texture is like shredded cardboard.
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