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Meat Ragù Bimby TM6 - TM5 -TM31 Thermomix ► Subscribe for more videos / bimbyboss Follow me on Twitter / bimbyboss Google+ https://plus.google.com/u/0/+BimbyBos... Facebook / bimbyboss Follow Bimby Boss TM5: Stefano Bersola / stefanobersolaofficial Bimby Boss TM31: Emanuele Merisio Filming and Editing: [email protected] Bolognese ragù is a very famous condiment typical of Emilia Romagna, based on minced meat, interpreted in various ways, especially for the choice of meat to use which, in turn, affects the cooking times of the ragù itself. Among the many versions, there is an official recipe for ragù alla bolognese, filed on October 17, 1982 by the Bologna delegation of the Italian Academy of Cuisine at the Chamber of Commerce of this city, which recommends using a rather fatty cut of meat called cartella, placed on the belly of the bovine. Nowadays, to reduce the fat content in ragù alla bolognese, leaner cuts are often used instead of cartella, which significantly shorten the cooking time. Even the rather fatty bacon is often replaced by sausage, which is equally tasty but leaner. The right accompaniment for ragù alla bolognese is certainly fresh egg tagliatelle, a combination that is all Emilian and sure to be a success! When serving the tagliatelle with ragù, bring some grated Parmigiano Reggiano to the table, so that your guests can sprinkle it on the pasta as they wish. Store the ragù alla bolognese in the refrigerator, closed in an airtight container, for 2-3 days maximum. It is possible to freeze the ragù alla bolognese. If you have tried to make this recipe add your comment, if instead you prefer a tip before making it ask for an opinion here.