Recipe detail

Name: Ragù ala Bolognese
Yield: 8
Cuisine: Italian
Ingredients: 250.0000 g beef shoulder, finely diced; 250.0000 g beef brisket, finely diced; 250.0000 g pork belly, finely diced; 50.0000 g carrot, finely chopped; 50.0000 g celery rib, finely chopped; 500.0000 g tomato purée; 150.0000 ml dry white wine; 150.0000 ml whole milk; 100.0000 ml veal stock; 100.0000 ml light cream; 50.0000 ml evoo; 5.0000 g salt; 1.0000 g pepper

Beef Ragù ala Bolognese

19. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Italian

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Program steps

Preheating:
70 °C

To view the entire table, move the table to the right.

Combination

50 %

Termination by time

06:00 hh:mm

65 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
beef shoulder	250	g
brisket	250	g
pork belly, minced	250	g
carrot	50	g
celery sticks	50	g
tomato puree	500	g
dry white wine	150	ml
milk 3.5%	150	ml
veal stock	100	ml
cream 12%	100	ml
extra virgin olive oil	50	ml
salt	5	g
freshly ground black pepper, ground	1	g

Nutrition and allergens

Allergens: 1, 7, 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	296.4 kJ
Carbohydrate	15.8 g
Fat	17.2 g
Protein	18.6 g
Water	0 g

Directions

1. In a saucepan, brown the pork belly and add the evoo after the fat starts rendering.
2. Add the finely chopped carrots and celery and soften.
3. Add the beef shoulder and brisket and brown.
4. Deglaze with wine until the alcohol evaporates.
5. Transfer into a ½ GN container and add the tomato purée.
6. Set the oven on combi at 65°C.
7. Simmer for six hours, adding veal stock from time to time.
8. Add the milk in the last hour.
9. Finish with cream and correct seasoning.
10. Serve with spaghetti or linguini pasta.

Recommended accessories

GN container Stainless steel full