Recipe detail

Beef Ragù ala Bolognese

19.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Italian

Program steps

  • Preheating:
  • 70 °C

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

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, finely diced 250 g
beef brisket, finely diced 250 g
pork belly, finely diced 250 g
carrot, finely chopped 50 g
celery rib, finely chopped 50 g
tomato purée 500 g
dry white wine 150 ml
whole milk 150 ml
veal stock 100 ml
light cream 100 ml
evoo 50 ml
salt 5 g
pepper 1 g

Directions

1. In a saucepan, brown the pork belly and add the evoo after the fat starts rendering 2. Add the 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