Recipe for Bolognese Sauce?

Question

I am trying to make my own bolognese sauce recipe and need to know one thing from you experiened cooks. What is the best ratio of milk or cream to the rest of the sauce?

Answer 1

Start with 1 cup..adding it gradually. Taste and see the texture and go from there.

Answer 2

Ragu Alla Bolognese

Ingredients

(12 servings)

1/2 oz Dried porcini mushrooms
1/2 lb Lean veal shoulder
1/2 lb Lean beef round or shin
2 1/2 oz Pancetta or blanched bacon
4 oz Large yellow onion
1 lg Carrot
1 lg Celery stalk
5 tb Butter
3 tb Olive oil
1 tb Salt
1/4 ts Freshly ground black pepper
1/2 c Dry red wine
2 1/2 c Drained canned plum tomatoes
1/2 c Heavy cream
Freshly grated parmigiano
Freshly ground pepper


Instructions

This takes a fair amount of time to make, but it freezes very well, so make a large batch. This is enough for 2 1/2-to-3 pounds of pasta.
PUT THE PORCINI in a small bowl. Pour boiling water over them and let them sit for 30 minutes. Drain them, rinse carefully, chop coarsely and rinse carefully again. With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery. Saute the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat. Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally. Uncover the pot and raise heat to medium high. Add the beef, veal, mushrooms, salt and pepper. Cook, stirring constantly, until the meats just begin to lose their raw red color. Then pour on the wine and cook until it is entirely evaporated. Set a food mill with the medium blade over the pot and mill in the tomatoes. Stir everything together and simmer, covered for 40 minutes. If possible, complete preparation to this point several hours in advance, or even the night before you plan to use the sauce. Take it off the stove and let it cool if not serving immediately. Transfer to container. Cover and refrigerate. The sauce may also be made to this point and frozen. Shortly before serving time, bring the sauce slowly to a simmer. Simmer 5 minutes. Stir in the heavy cream and serve immediately over freshly cooked pasta, passing parmigiano and a pepper mill. To serve ragu in smaller quantities, heat about 1/2 cup of sauce per person and stir in 1 1/2 to 2 tablespoons cream per serving.

Answer 3

Part 1
olive oil 2 Tbsps
garlic clove 1 crushed
onion 1/2 chopped
tomato - chopped (canned) 4 cups whole crushed
Italian parsley 2 Tbsps chopped
white wine 2 1/2 Tbsps
marjoram 1/2 tsp
rosemary (dried) 1/2 tsp
butter 2 Tbsps
salt 1/2 tsp to taste
black pepper 1/4 tsp to taste
Part 2
chuck 2 lbs boneless
olive oil 2 Tbsps
water 1 1/2 cups
red wine 2/3 cup
Parmigiano-Reggiano 2/3 cup grated
heavy cream 1 cup
salt 1 tsp to taste
black pepper 1/2 tsp to taste

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Directions
In a large stock pot heat the olive oil over medium heat.


Add the onion and garlic. Saute until the onions are translucent.


Add the canned crushed tomatoes, Italian parsley, white wine, marjoram, and rosemary.


Bring to a boil and lower to simmer. Cooked uncovered for 3 hours. Add the butter, salt and pepper to taste.


In a second stockpot heat the olive oil over medium heat. Add the meat and brown each side.


Add the water, red wine, and garlic. Bring to a boil and lower to a simmer. Cover and cook for 2 hours.


Allow the meat to cool until it can be handled and then shred. Stir in the sauce.


Stir in the Parmesan cheese and cream. Add salt and pepper to taste. Cook for an additional 20 minutes covered on low heat and serve.

This recipe is awesome

Answer 4

http://www.e-rcps.com/pasta/rcp/p_abc/bolognese.shtml