Write For Us

Ragu Bolognese I Frankie Celenza

E-Commerce Solutions SEO Solutions Marketing Solutions
311 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

lily
Published
Graduate from spaghetti and meatballs to this pasta dish.
INGREDIENTS:
3 carrots, tops removed and diced
2 stalks celery, diced
1 stick butter
Olive oil
1 yellow onion, diced
1 pound ground beef
1/2 cup white wine
1/2 cup whole milk
1 pod fresh nutmeg
1 can of tomato paste
1 28 ounces can of whole, peeled tomatoes
1 cup water
Parmigiano-Reggiano, to grate over ragù
Italian parsley, chopped
STEPS:
1.) Sauté carrots and celery in a Dutch oven over high heat with 1 tablespoon butter and a drizzle of olive oil. After a minute, add onion. Stir. Cook down until vegetables are caramelized.
2.) Add beef to pot, breaking it up with your spoon. Stir. Cook for 5 minutes. Add white wine to deglaze.
3.) Lower heat, add milk and stir. Freshly grate nutmeg into pot.
4.) Add the tomato paste and stir. Add can of tomatoes, crushing the tomatoes as you stir. Add water and bring to simmer. Cover and slow cook for five hours.
5.) One hour before serving, remove top, bring heat up a bit to evaporate some of the liquids.
6.) When ready to serve, add in cooked pasta of your choice. Add salt to taste. Grate Parmigiano-Reggiano over the top, sprinkle with chopped parsley, and serve.
For more amazing shows & recipes download the Tastemade App:
___
Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram:
More daily programming
Watch us behind the scenes at Snapchat: @tastemade
Category
Food
Sign in or sign up to post comments.
Be the first to comment