Ragu Bolognese Napolitan

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GJWhite

Assistant Cook
Joined
Dec 6, 2003
Messages
9
Hey folks--I'm making Braciole with Bolognese (with taglatelle? maybe parpadelle or penne?--not sure on the pasta yet) for a few friends tonight and I was just curious if anyone would add anything to my recipe.

For the sauce I use minced onion, carrot and celery, 1 1/2 pounds of ground meat (beef, veal, pork), tomato paste, canned whole tomatoes, beef stock, allspice, a bit of whole milk, garlic, red wine (I've seen recipes calling for white as well...curious) and for the braciole I use thin flank steaks and stuff them with pignoli nuts, parmigianno reggiano, parsely, currants, breadcrumbs, an egg (in the mixture, not in each one of course), maybe some prosciutto--it is a meat sauce afterall--and let them have a braise in the sauce while it simmers away...

Anyone do it differently?
 

BubbaGourmet

Senior Cook
Joined
Dec 1, 2003
Messages
474
Location
Southeast NC
GW;
Sounds like a good one to me! I am curious as to the canned tomatoes you use. Some are ok...some stink! I buy the imported when I use canned and typically buy fresh roma's whenever possible.
 

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