Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, bolognesa, bolognese, course, italian, lasagna, lasagne, main, meat, pasta, pork, ragu, sauce | No Comments »
Bolognese sauce: cut pork and beef into cubes and the pancetta into thin strands. Chop the carrots, celery and onion. In a pan, brown the meat in olive oil. Do it in batches so as not to overload the pan. Drain the excess fat and set aside. In the same pan, add the chopped vegetables until soft. Add the thyme, rosemary and wine. Let wine reduce to a quarter, then return the meat, tomatoes and enough water to cover the meat. Cook over a very low heat or inside the oven at 150C, lid on, for around 2h30min. The sauce is ready when it’s thick and the meat is falling apart. Béchamel sauce: mix the soft butter and flour to form a paste and chill. Heat the milk in a saucepan and add the butter+flour. Stir until melted, boil until thickened and season. Cook the lasagna sheets according to the manufacturer’s instructions and assemble:in a greased ovenproof dish, line at least 3 layers of noodles, bolognese sauce, béchamel and sprinkle each with parmesan. Bake until golden in a 200C/375F oven.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bacon, basic, beef, bolognesa, bolognese, italian, pancetta, pork, ragu, sauce, sofrito | No Comments »
Cut pork and beef into cubes and the pancetta into thin strands. Chop the carrots, celery and onion. In a pan, brown the meat in olive oil. Do it in batches so as not to overload the pan. Drain the excess fat and set aside. In the same pan, add the chopped vegetables until soft. Add the thyme, rosemary and wine. Let the wine reduce to a quarter, then return the meat, tomatoes and enough water to cover the meat. Cook over a very low heat or inside the oven at 150C, lid on, for around 2h30min. The sauce is ready when it’s thick and the meat is falling apart. Always finish it with a bit of butter, chopped parsley and parmesan before serving.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bacon, beef, bolognesa, bolognese, course, italian, main, pancetta, pasta, pork, ragu, sofrito, spaghetti | No Comments »
Cut the pork and beef into cubes and the pancetta into thin strands. Chop the carrots, celery and onion. In a pan, brown the meat in olive oil. Do it in batches so as not to overload the pan. Drain the excess fat and set aside. In the same pan, add the chopped vegetables until soft. Add the thyme, rosemary and wine. Let the wine reduce to a quarter, then return the meat, tomatoes and enough water to cover the meat. Cook over a very low heat or inside the oven at 150C, lid on, for around 2h30min. The sauce is ready when it’s thick and the meat is falling apart. Place a large pan with abundant salted water to boil and cook the spaghetti until al dente. Ladle 4 tablespoon of the sauce into a large frying pan and heat. Add the butter, chopped parsley, grated parmesan, lemon juice and mix. Drain the pasta (but not too much) and toss it into the sauce to coat it. Serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: beef, bolognese, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, pappardelle, pappardelli, pork, ragu, tomato | No Comments »
Cut the pork and beef into cubes, and the pancetta into thin strands. Finely chop the carrots, celery and onion. In a pan, brown the meat well in olive oil. Do not overload the pan, brown just one layer of meat in batches if necessary. Once browned remove the meat from the pan and drain the excess fat. Add the chopped vegetables, thyme and rosemary. Sweat for a minutes and add the wine. Reduce the wine to a quarter of its original volume, then add the meat back to the pan with the tomatoes and enough water to cover. Cook over a very low heat or inside the oven at 150C, lid on, for around 2h30min. The sauce is ready when it’s thick and the meat is falling apart. Cook the pasta in salted boiling water until al dente. Drain and mix with some knobs of butter so that it doesn’t stick. Serve with a good portion of the sauce and some freshly grated parmesan cheese.
