Sfoglia Recipe for Ragu alla Bolognese
I found this recipe in the Wall Street Journal. It is from a restaurant in New York City called Sfoglia, which I think means "pasta dough" in Italian.
Ragu alla Bolognese
2/3 lb. chicken livers, pureed until smooth in a food processor (even if you don't like chicken livers, don't leave them out. You don't really taste them and they add a wonderful richness and silkiness to the sauce)
1/2 lb. sweet Italian sausage
1 lb. ground lamb
1 lb. ground veal
1 lb. ground pork
1 sprig rosemary
1 sprig oregano
8 sage leaves, coarsely chopped
2 cups red wine
7 whole garlic cloves
3 16 oz. cans of San Marzano tomatoes
heavy cream
salt and pepper
Over medium to high heat cook the sausage, add chicken livers, veal, pork, and lamb. Cook until no longer looks raw. Add red wine and 2 of the cans of tomatoes, with juices, along with herbs and garlic cloves. Reduce heat to medium and allow to simmer gently for 20-30 minutes. Preheat oven to 325 degrees; place in oven, uncovered. Stir occasionally; letting it develop a brown but not burned exterior before stirring is very important. This process will take four hours or more. Add extra wine or tomatoes if it gets too dry. A layer of fat will develop, it will be incorporated later. Let cool overnight.
This is what my ragu looked like after I added the cream, salt and pepper.
To serve, heat in wide bottom sauce pan with heavy cream and salt and pepper to taste. Add pasta that has been cooked in well-salted water, but that is not quite done all of the way. Mix the sauce with the pasta and a little bit of the pasta cooking water.
I made home made pasta to serve with the ragu.
I put about 3 1/2 cups of flour on the counter and made a well in the center. I added four eggs and a half a teaspoon of olive oil. I used a fork to slowly beat the eggs and to incorporate the flour. After the mixture got thick enough that it wouldn't run, I started using my hands to knead the pasta dough to get enough flour in to make an elastic dough. I covered the dough with plastic and let it rest for 30 minutes before running it through my pasta machine.
I ran the pasta through my pasta machine all the way to the next to the thinnest setting, then I cut it into wide ribbons.
Here it is ready to mix with the ragu.
We mixed the pasta with some of the ragu.
Next recipe: Cioccolato Zbaglione with Fresh Strawberries.
Ragu alla Bolognese
2/3 lb. chicken livers, pureed until smooth in a food processor (even if you don't like chicken livers, don't leave them out. You don't really taste them and they add a wonderful richness and silkiness to the sauce)
1/2 lb. sweet Italian sausage
1 lb. ground lamb
1 lb. ground veal
1 lb. ground pork
1 sprig rosemary
1 sprig oregano
8 sage leaves, coarsely chopped
2 cups red wine
7 whole garlic cloves
3 16 oz. cans of San Marzano tomatoes
heavy cream
salt and pepper
Over medium to high heat cook the sausage, add chicken livers, veal, pork, and lamb. Cook until no longer looks raw. Add red wine and 2 of the cans of tomatoes, with juices, along with herbs and garlic cloves. Reduce heat to medium and allow to simmer gently for 20-30 minutes. Preheat oven to 325 degrees; place in oven, uncovered. Stir occasionally; letting it develop a brown but not burned exterior before stirring is very important. This process will take four hours or more. Add extra wine or tomatoes if it gets too dry. A layer of fat will develop, it will be incorporated later. Let cool overnight.
This is what my ragu looked like after I added the cream, salt and pepper.
To serve, heat in wide bottom sauce pan with heavy cream and salt and pepper to taste. Add pasta that has been cooked in well-salted water, but that is not quite done all of the way. Mix the sauce with the pasta and a little bit of the pasta cooking water.
I made home made pasta to serve with the ragu.
I put about 3 1/2 cups of flour on the counter and made a well in the center. I added four eggs and a half a teaspoon of olive oil. I used a fork to slowly beat the eggs and to incorporate the flour. After the mixture got thick enough that it wouldn't run, I started using my hands to knead the pasta dough to get enough flour in to make an elastic dough. I covered the dough with plastic and let it rest for 30 minutes before running it through my pasta machine.
I ran the pasta through my pasta machine all the way to the next to the thinnest setting, then I cut it into wide ribbons.
Here it is ready to mix with the ragu.
We mixed the pasta with some of the ragu.
Then we plated it up with some of the Green Bean, Tomato, and Fresh Mozzarella Gratinate that you can see in the background of the above picture and below.
Next recipe: Cioccolato Zbaglione with Fresh Strawberries.
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