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ITALIAN RECIPES TRADITIONAL AND CREATIVE

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Recipe: ragout Bolognese (ragł), Italian traditional recipe. 

A great  classic of the  Italian cuisine from Bologna… although the word "ragout" is originally French

go to the Italian pork cuts manual

 go to other pork recipes

 go to other beef recipes

go to the Italian beef cuts manual

Ingredient basic beef   2    5 and pork
typology basic recipes - regional CUISINE
STORAGE freezer possible
season all
difficulties LOW

Timetable

           served   4,30 hours (minimum)
cooking 4 hours

 working       

15 minutes   

:

For lbs 2,25  (1 KG.) of ragout

minced beef 2  5 9 oz 250 grams
sausage 9 oz 250 grams
Tomato pulp 14 oz 400 grams
carrots 2 2
onions 2 2
Stems of celery 2 2
COARSE salt 2 TEASPOONS 10 grams
PAPRIKA  Oil 1 tablespoon 1 spoon
Olive oil 1 tablespoon 1 spoon
cloves 2 2

 

 PREPARATION:  go to  

recipe step-by-step >>>>

Notes to the recipe: as in many traditional recipes there are a lot of variants. The basic recipe of Bologna do not include the paprika oil, used in other ragu of  southern Italy. So, if you wish the basic traditional recipe, do not use it. As written in our photographed recipe it is very important the cooking time, it should  be no less than 4 hours, if more is better.

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