ZOOM CLASS
Sunday, November 1, 2020
Comfort of your own home
3:00 pm
-
5:00 pm
Online ZOOM Classes keep us engaged and connected to fellow Elks and friends.
Ground Parmigiano reggiano 1 cup
Ricotta 2 cups (if you like)
Bolognese Sauce (PREPARE THE DAY BEFORE)
½ cup extra virgin olive oil
½ cup butter, cubed
1 cup onions, chopped small
½ cup celery, chopped small
¼ cup carrots, chopped small
¼ pound pancetta, ground (you can ask your butcher to do this)
1 pound ground veal
½ pound ground beef
1 pound ground pork
1 cup white wine
1 big can peeled tomato (Cento / San Marzano) - 500 gr
½ cup chicken or beef stock
Thyme and dried oregano
Salt and pepper to taste
To prepare the Bolognese Sauce (Ragù):
Finely chop the onions, celery and carrots.
In a large Dutch oven or saucepan, heat the olive oil and butter.
Add the onions, celery and carrots, salt and pepper and cook until they become very soft and begin to caramelize. (add water to avoid burning the veggie)
In a large bowl, mix together the pancetta, veal, beef and pork season with salt and pepper.
Add the meats to the pan and cook until they begin to brown. Add the wine and continue to cook until most of the liquid is evaporated—it should just be moist around the edges of the meat.
Add the canned tomato, salt, pepper, time and stir well. Reduce the heat to low and cook for 2 hours or until the sauce is reduced.
Password: Elks1108
Online ZOOM Classes keep us engaged and connected to fellow Elks and friends.
Ground Parmigiano reggiano 1 cup
Ricotta 2 cups (if you like)
Bolognese Sauce (PREPARE THE DAY BEFORE)
½ cup extra virgin olive oil
½ cup butter, cubed
1 cup onions, chopped small
½ cup celery, chopped small
¼ cup carrots, chopped small
¼ pound pancetta, ground (you can ask your butcher to do this)
1 pound ground veal
½ pound ground beef
1 pound ground pork
1 cup white wine
1 big can peeled tomato (Cento / San Marzano) - 500 gr
½ cup chicken or beef stock
Thyme and dried oregano
Salt and pepper to taste
To prepare the Bolognese Sauce (Ragù):
Finely chop the onions, celery and carrots.
In a large Dutch oven or saucepan, heat the olive oil and butter.
Add the onions, celery and carrots, salt and pepper and cook until they become very soft and begin to caramelize. (add water to avoid burning the veggie)
In a large bowl, mix together the pancetta, veal, beef and pork season with salt and pepper.
Add the meats to the pan and cook until they begin to brown. Add the wine and continue to cook until most of the liquid is evaporated—it should just be moist around the edges of the meat.
Add the canned tomato, salt, pepper, time and stir well. Reduce the heat to low and cook for 2 hours or until the sauce is reduced.
Password: Elks1108
