Ragu alla Romagnola
How to cook Ragu alla Romagnola
Step 1
Finely chop the ham. Peel onions and carrots, cut into small cubes. Cut celery into slices. Heat oil in a saucepan, fry vegetables and pancetta together. As soon as browned, add minced meat, pour wine and half of the broth at the same time. Cook until the liquid has evaporated, then pour in the rest of the broth. Continue to simmer over low heat until the liquid has evaporated again. Peel the tomatoes, remove the seeds, chop the flesh finely. Add tomatoes to meat, salt and pepper. Mix, cover. Cook over medium heat for about 1 hour. Serve with pasta or fluffy rice.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Funchoza with chicken teriyaki
Funchoza teriyaki is a classic dish of noodles, meat, vegetables and sauce, common in Asian cuisine. It is based on glass noodles - a product made from bean or grain starch. When cooked, it becomes transparent. Funchoza has a pleasant property - the
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Homemade chicken sausage with gelatin
Homemade chicken sausage with gelatin is a great alternative to the “store-bought” one, if only because adding artificial flavors, dyes and any preservatives to the composition is unlikely to come to anyone’s mind. And in this case, the quality of ra