How do you make Bolognaise Classic Recipe like in Oliver Twist Show by Jamie Oliver?

Answer 1

This is an authentic Italian recipe from my boyfriend in Italy. It's fantastic.
Yummyfood - Quick and easy international recipes
Ragù alla Bolognese #1
Status Approved
NameRagù alla Bolognese #1
CategoryItalian, Meats, Sauces & Marinades
Serves/Yields6 / 8
SourceDad
DifficultyEasy
Prep. Time15 minutes
Cook Timenot less than a hour.
Introduction
Ragu alla Bolognese is a meat sauce that is slow simmered for at least an hour (but usually not less than two) to develop a complex flavor and proper thickness. Ragu alla Bolognese is the classic sauce for tagliatelle and mixed with bechamél is the traditional sauce for lasagne.
Top Italian chefs say ragu must be cooked in earthenware casserole.

Ingredients
1/4 lb ground beef
1/4 lb ground veil
1/4 lb ground pork
2 oz pancetta ,minced
2 chicken's livers minced (optional)
2 oz butter
1 can (10 oz) tomato puree (or strain and deseed peeled tomatoes )
1/4 cup red wine
1/2 cup hot beef stock
1 small carrot
1 celery stalk
1 small onion
Salt
black_pepper
Directions
Step: 1Clean, wash and mince celery onion and carrot.
In a bowl mix togheter veal pork beef, pancetta and chicken liver (if desired).
Step: 2In a large casserole melt the butter, and brown the meat for 10 minutes on medium heat.
Pour in red wine and keep cooking until reduced by half stirring often with a wooden spoon.
Add vegetables and tomatoes, season with salt and pepper and pour in 1/4 cup of hot stock. Stir well.
Step: 3Cover and let simmer on low heat for at least one hour, adding more stock if the sauce becomes too thick.


Note: This sauce freeze beautifully.


Time submitted: Monday, September 25. 2006 at 14:37:59
Contributed By: guido
This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id651.html
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Answer 2

6 to 8 ounces (150-200 g) ground beef - it shouldn't be too lean, or the sugo will be dry
2 ounces (50 g) pancetta, minced (optional; if you omit it increase the beef)
1 1/2 tablespoons olive oil
A quarter of a medium-sized onion, minced
A half a carrot, minced
A six-inch stalk of celery, minced
1/2 cup dry red wine
3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water
Beef broth (If you don't have any, dissolve half a bullion cube in a cup of boiling water)
A pinch of salt
A pound (500 g) of pasta.
Grated Parmigiano.
PREPARATION:
If you omit the pancetta you will want the full 8 ounces of meat.

If you are using it, mince it and the vegetables, and sauté them in a casserole or Dutch oven with the oil. When the onion is golden, add the ground meat and continue cooking till it's browned.
Stir in the wine and let the sauce simmer till the wine has evaporated, then add the tomatoes, a ladle of broth, and check the seasoning. Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sugo looks like it's drying out. The sugo will improve steadily as it cooks, and if you have the time simmer it longer - Artusi suggests it be simmered for six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.

This will serve about six as the topping for a first course of pasta or gnocchi, or about four if served over pasta with a tossed salad on the side; in either case serve it with grated Parmigiano.

Answer 3

Classic Bolognese Recipe Courtesy of Emeril Lagasse








1/2 cup heavy cream
10 ounces pancetta, diced
1 cup small diced carrots
3/4 cup small diced celery
1 cup small diced onions
3/4 pound ground chuck
1/2 pound ground veal
1/2 cup dry white wine
1 tablespoon minced garlic
2 tablespoons Italian tomato paste, diluted in 10 tablespoons meat stock
1 cup whole milk
Salt and black pepper

The building of a ragu involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Ragu`s should be rich without being heavy. A ragu is a meat sauce with tomato, it is not a tomato sauce with meat.
Adapted from Splendid Table by Lynne Rossetto Kasper

In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper


They did not have the one from jamie Oliver.