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.
