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  • I Ngredi Ents I Nstructi ONS: Evan' S

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    Peter
    6 views1 page
    This recipe provides instructions for making Evan's Ragubolognese, an Italian meat sauce. The key ingredients are chuck beef, beef bone marrow, pancetta, prosciutto, onions, celery, carrots, pork fat, tomato passata, chicken stock, salt, and black pepper. The meats and vegetables are ground and cooked together with pork fat until aromatic. Wine, passata and stock are added before a long, gentle simmer of 3-5 hours to blend the flavors. The finished sauce is dense, rich and flavorful.

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    Original Title

    Ragu_Bolognese

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    This recipe provides instructions for making Evan's Ragubolognese, an Italian meat sauce. The key ingredients are chuck beef, beef bone marrow, pancetta, prosciutto, onions, celery, carrots, pork fat, tomato passata, chicken stock, salt, and black pepper. The meats and vegetables are ground and cooked together with pork fat until aromatic. Wine, passata and stock are added before a long, gentle simmer of 3-5 hours to blend the flavors. The finished sauce is dense, rich and flavorful.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    I Ngredi Ents I Nstructi ONS: Evan' S

    Uploaded by

    Peter
    This recipe provides instructions for making Evan's Ragubolognese, an Italian meat sauce. The key ingredients are chuck beef, beef bone marrow, pancetta, prosciutto, onions, celery, carrots, pork fat, tomato passata, chicken stock, salt, and black pepper. The meats and vegetables are ground and cooked together with pork fat until aromatic. Wine, passata and stock are added before a long, gentle simmer of 3-5 hours to blend the flavors. The finished sauce is dense, rich and flavorful.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    EVAN’

    S
    RAGUBOL
    OGNESE

    I
    NGREDI
    ENTS I
    NSTRUCTI
    ONS
    2½ PoundsBeefChuck Setupameatgr inderat
    tachmentf oraKit
    chenAid
    2½ PoundsofBeefBoneMar r
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    Pieces) gri
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    etas i
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    1LargeYel l
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    DicedLar ge Gri
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    hevegetablesi
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    or,
    3OuncesRender edPor kFat pul
    singunt i
    lfine.
    2½ OuncesPancet t
    a
    4OuncesPr osciuttoDiPar ma Heatal arge,heavy-bottom saucepot( about5-quart
    KosherSal t
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    1TeaspoonBl ackPepper addi ngprosci
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    2CupsTomat oPas sat a* sweetar omaforms,around1 5mi nutes.
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    Addthegroundbeef,seasongenerousl
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    *Pass
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    ,onceyous eethejuicesst
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    om agrocerystor
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    Onceyouseeawhi sperofsteam,addt hetomato
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    Gentl
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    mmers auce,agent l
    ebubbleeveryminute.

    Taste.Atthispointitshouldtast
    es l
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    yunder
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    Tast
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    easonandremovef r
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    .
    Saucewi l
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    nf r
    idgeforupt
    o7daysandi na
    fr
    eezerforupto6mont hsinanair
    tightcont
    ainer
    .

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