Recipe detail

Beef Ragù ala Bolognese

19. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Italian

Program steps

  • Preheating:
  • 70 °C

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1
Combination
50 %
time icon Termination by time
time icon 06:00 hh:mm
probe icon 65 °C
ventilator icon 100 %
ventilator icon 

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
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

GN container Stainless steel full