Recipe

Tagliardi Con Ragu Bolognese Recipe

Print Recipe

Ingredients

Directions

Step #1 Chop the carrot, celery, & onion in a food processor/blender fitted with the steel blade or by hand.
Step #2 Heat half the oil in a skillet, add the sliced vegetables, & sauté over med-heat/flame for 10 mins.
Step #3 Meanwhile, in a separate large skillet heat the remaining oil over med-heat/flame.
Step #4 Add the garlic, about 30 seconds, let it cook this until golden, & discard it.
Step #5 Add the ground veal & stir this to break up the meat.
Step #6 Cook the meat, stirring frequently, until it is evenlv browned - about 10 mins.
Step #7 Add the tomato paste, stirring until mixed, & cook for 2 mins.
Step #8 Stir in the flour & cook for another 2 mins.
Step #9 Then raise the heat, salt, & bouquet garni, add the white wine, & stir in the the stock, let it boil until it is almost all evaporated, pepper, scraping up the brown hits from the bottom of the pan.
Step #10 Bring the mixture to a boil, uncovered, for 1 hr, & let simmer, lower the heat, stirring from time to time.
Step #11 If the sauce reduces too fast, lower the heat & add a few spoonfuls of stock or water.
Step #12 The sauce should not be too thick; it should pour from the spoon when it's done.
Step #13 Taste & adjust the seasoning.
Step #14 Note:If you would like a little more kick add some fresh basil & crushed red pepper.
Enjoy the Tagliardi Con Ragu Bolognese recipe

Viewing Tagliardi Con Ragu Bolognese Receipe