Thread: Italy In A Dish
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Old 08-22-2009, 06:24 AM   #47
Jigen
 
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AND NOW, LADIES AND GENTLEMEN!!!

One of the most used and abused recipes in the Italian cooking books abroad. This is the ORIGINAL recipe, only for you!!! BEHOLD!!!

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SPAGHETTI AL RAGU' DI CARNE ALLA BOLOGNESE (EMILIA-ROMAGNA)



PREPARAZIONE: (12 servings of sauce)
- 17,6 ounces of minced pork meat
- 8,8 ounces of minced veal meat
- 3 bottles of tomato sauce
- 4 medium carrots
- 2 medium onions
- 3 medium pieces of celery
- 1 glass of red wine or lager beer
- 1 cup of olive oil
- 3 Bouillon cubes

PREPARATION:
- Wash the celery and remove the extremities;
- Skin and clean the other vegetables;
- Mince the vegetables it in small pieces;
- Put the oil in a high pot, and add the vegetable;
- Let them yellow, then add the meat;
- Let them cook on both sides, then add the wine;
- Let the meat absorb the wine, mixing continuously;
- Add the tomato. Remember to wash the bottle for the remainings;
- Add the dices and mix.
- Let it boil without touching it for FOUR HOURS, at least. The maximum are fige hours, but not more.

PASTA: (5 servings)
- Boil the hot salted water;
- When it boils, put in the pasta. 17,6 ounces of spaghetti or fettuccine. Any long pasta will be OK;
- Cook for 8 minutes. Strain AL DENTE!!!
- Wash two basil leaves for each person.
- Put as much Bolognese sauce as you want, put the basil, and serve.

Here's the video!!! - http://www.youtube.com/watch?v=fej6DogvxPk

ENJOY.
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
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Last edited by Jigen; 08-22-2009 at 06:27 AM.
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