donderdag, juni 03, 2004
Ragu Bolognese 'Anna del Conte' (adaptation for SCD)
This is a new sauce that mom adapted for me from an Italian cookbook. I liked it a lot.
50 grams of ghee/clarified butter
2 tblspns olive oil
100 grams of panchetta, unsmoked, or legal bacon
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
250 grams ground beef
3/4 litre or 3-4 cups homemade broth
1 tomato
4 tblspns mashed pumpkin or squash
salt & pepper
Heat butter and olive oil in heavy pan and bake the panchetta for 2-3 minutes on medium heat. Add sliced/chopped vegs, bake again 2-3 minutes. Add the meat, high heat. Cook 3-4 minutes and add a glass of broth. Add pumpkin, tomato and some salt & pepper and simmer for 5 minutes. Add broth till the meat is covered fully. Simmer on very low heat for at least 1 1/2 hours. Do not boil. Stir occasionally and add salt & pepper if needed. Nice with spaghetti squash of course, but also nice just the way it is. The sauce seems a bit of work, but it comes down to adding everything one ingredient after the other while it simmers or cooks. We like it so much we eat it once a week.
50 grams of ghee/clarified butter
2 tblspns olive oil
100 grams of panchetta, unsmoked, or legal bacon
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
250 grams ground beef
3/4 litre or 3-4 cups homemade broth
1 tomato
4 tblspns mashed pumpkin or squash
salt & pepper
Heat butter and olive oil in heavy pan and bake the panchetta for 2-3 minutes on medium heat. Add sliced/chopped vegs, bake again 2-3 minutes. Add the meat, high heat. Cook 3-4 minutes and add a glass of broth. Add pumpkin, tomato and some salt & pepper and simmer for 5 minutes. Add broth till the meat is covered fully. Simmer on very low heat for at least 1 1/2 hours. Do not boil. Stir occasionally and add salt & pepper if needed. Nice with spaghetti squash of course, but also nice just the way it is. The sauce seems a bit of work, but it comes down to adding everything one ingredient after the other while it simmers or cooks. We like it so much we eat it once a week.
