Making Ragu Volonese Sauce and Fettuccini Pasta!!! Italian Ragu
Ragu bolognese stir-fry minced meat, carrots, onions, and celery, a red thick pasta sauce made by boiling wine and tomatoes over low heat for a long time It is one of the representative Italian meat sauces derived from Bologna in northern Italy. The recipe is as diverse as the sauce with a long history. It's a sauce that takes a long time to boil, and some recipes say it needs to boil for more than 10 hours I think about 2 hours is enough based on the softness of the meat. There is also a recipe for milk or cream, and instead of tomato ken, tomato puree or everything.
4 serving
Within 999 minutes
JeahwanShin
Ingredients
  • onion
    200g
  • Carrot
    100g
  • Celery
    100g
  • Garlic
    4ea
  • Pork and minced meat
    300g
  • Steamed beef
    300g
  • red wine
    1cup
  • Tomato
    800g
  • bay leaf
    2~3ea
  • Rosemary
    2ea
  • Chicken stock
    1L
  • ground pepper
    little
  • Bolognese sauce
    200g
  • If it's pasta
    100g
  • Water
    1L
  • Salt
    10g
  • Parmesan cheese
    suitably
  • Rosemary
    little
Video
Cooking Steps
STEP 1/14
Chop the onion, carrot, celery, garlic, and panchetta.
STEP 2/14
Stir-fry the panchetta over medium-low heat.
When the oil comes out of the panchetta, stir-fry the garlic first.
STEP 3/14
Add the rest of the chopped vegetables and stir-fry them.
STEP 4/14
Stir-fry vegetables on the bottom of the pot until they are slightly burnt due to the Myyar reaction.
STEP 5/14
In another frying pan, sprinkle the minced meat with pepper and stir-fry it without adding oil.
STEP 6/14
Stir-fry the meat without rummaging too much.
Put the stir-fried meat in a vegetable pot
STEP 7/14
Digrate the frying pan with red wine and pour it into the vegetable pot.
STEP 8/14
Add tomatoes and chicken stock, add spices and pepper, and simmer over low heat for about 2 hours.
Try the meat after 2 hours and boil it with more water if it is less tender.(Removal of Flavors
STEP 9/14
Boil it based on 1L of water, 10g of salt, and 100g of noodles.
STEP 10/14
Noodles are boiled about a minute less than al dente.
STEP 11/14
Put the sauce in the frying pan without oil, put the noodles, and add the noodle water.
STEP 12/14
When the sauce is boiled down over medium heat, season with Parmesan cheese.
STEP 13/14
Make fun of the pan and adjust the concentration of the sauce
STEP 14/14
Place in a bowl and sprinkle cheese powder and rosemary on top to finish.
There is also a recipe for milk or cream, and instead of tomato ken, tomato puree or everything. In this recipe When I make pasta, I add a lot of cheese powder to season it and increase the flavor I don't add milk and cream. If you want a softer, creamy sauce, you can also add milk and cream. This recipe also stir-fry vegetables, but stir-fry panchetta with the oil that comes out. If it's hard to get, you can replace it with butter or bacon. It is a very important cooking point to stir-fry vegetables and meat in a different pan to make sure that each tastes good.
Cooking review
5.00
score
  • 176*****
    score
    It is really delicious! I used butter instead of panchetta, and I used a mixture of chopped tomatoes and commercial pasta sauce, but it still tastes like I ate it at a restaurant. It's my first time cooking meat separately and boiling wine separately, and it's amazing. Is it delicious because of that?!^^ Thank you for the good recipe
    2022-01-27 11:21
  • 781*****
    score
    It's delicious
    2020-06-24 17:45
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