Maccheroni col Pettine e Ragu` alla Bolognese
When it comes to Ragu` you need to go to Emilia-Romagna to find the absolute best (Read the Full Story).
For 4 Person(s)
For the Ragu`:
- 1 pound Garganelli pasta (Pasta al Pettine) - or Egg Noodles
- 1/2 pound chopped meat (Beef - very lean)
- 1/2 pound fresh pork sausage, remove the skin (or pork chopped meat)
- 1 medium onion finely chopped
- 1 carrot finely chopped
- 1 stalk of celery finely chopped
- 6 tablespoons extra virgin olive oil
- 5 ounces concentrated tomato paste
- 2 dried cloves
- grated Parmigiano Reggiano
- 1 tablespoon salt
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- Saute` the onion in EV olive oil until it withers.
- Add the carrot and the celery and cook for a few minutes
- Add the chopped meat and the sausage, mix well and cook for an additional 5 minutes.
- Add salt, some nutmeg and the cloves.
- Stir well and add the tomato concentrate and 1/2 cup of water.
- Cook at very low heat for one hour. Stir from time to time. You want the Ragu` to reach a rather dry consistency (see photo below).
- Pour the Ragu` over tha pasta which you have cooked "al dente"
- Sprinkle a generous dose of parmigiano before serving.
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PEAS ARE A NICE ADDITION. - Debra-Bevilacqua@comcast.net