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Ragu Bologna Pasta Sauce

SUBMITTED BY: MARBALET

"The word 'ragu' means to stimulate the appetite. This sauce certainly fits the bill and hails from Northern Italy. It does not use garlic, has just a touch of tomato paste and a sprinkling of grated nutmeg, too. The sauce may be used on ravioli, gnocchi, spaetzle or any other type of hot, cooked pasta."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3/4 pound cubed flank steak
  • 4 ounces ground pork
  • 1/4 pound veal, trimmed and cubed
  • 1/4 pound finely ground salt pork
  • 1 onion, thinly sliced
  • 1 carrot, sliced
  • 1 stalk celery, chopped
  • 1 1/4 cups chicken stock
  • 1 teaspoon tomato paste
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 pound mushrooms, chopped
  • 2 cooked chicken liver, diced
  • 1/2 cup heavy whipping cream
  • 1 small truffle, thinly sliced
  • 1 pinch ground nutmeg

DIRECTIONS

  1. In a large saucepan, combine beef, chopped pork, veal, salt pork, onion, carrot and celery to brown thoroughly over medium low heat. Add stock or water and continue to cook until it evaporates.
  2. Add tomato paste, salt, pepper and enough water to cover meat. Cover pan and cook slowly for 1 hour. Add mushrooms and livers and cook for 15 minutes longer. Just before serving add cream, truffle and nutmeg. Mix well and serve.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2005 by Carlo Martinez
great recipe it dos not need the chicken livers or the truffels I love garlic so I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by vanessajbaca
Soooooo good! I've made twice and the second time dispensed with the chicken livers and the... MORE


 
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Nutritional Information
Ragu Bologna Pasta Sauce

Servings Per Recipe: 5

Amount Per Serving

Calories: 510

  • Total Fat: 41.5g
  • Cholesterol: 180mg
  • Sodium: 813mg
  • Total Carbs: 6.1g
  •     Dietary Fiber: 1.3g
  • Protein: 27.2g

VIEW DETAILED NUTRITION

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