Family Ragù with Yoko скачать в хорошем качестве

Family Ragù with Yoko

#有元葉子 #つくりおき #lifeinjapan "Ragù" is a slow-cooked meat sauce, with "Ragù alla Bolognese" being the most famous, though many regional variations exist. In this video, I’ll share the way I make ragù, inspired by the Bolognese sauce I learned to make in Bologna, Italy. While ragù isn't difficult to prepare, it does require time. Slowly simmering it for hours and letting it rest overnight allows the flavors to deepen, creating a rich, mellow taste. I also find that making it in large batches enhances the flavor even more. Since it freezes well, I always cook a big pot, portion it out, and store it for later. That way, whether I’m hosting guests or just need a quick meal between work, I can always enjoy a delicious ragù. And that’s the best part! Yoko's favorite butcher: Kyonaka (Kyoto / Tokyo) https://www.kyotonakasei.jp/ ----------------------------------------------------------------- The recipe from the video Ragù Ingredients: Ground beef – Coarsely ground lean beef, 500g or more Onion – 1 large Carrot – 1 Celery – 1 stalk Garlic – 1 clove Red wine – As needed Canned tomatoes (diced or passata, pureed into a sauce) – 3 cans Bay leaf, thyme, rosemary, oregano (fresh if available, dried is also fine) – As needed Extra Virgin Olive oil, salt, black pepper – To taste Grated Parmesan or Grana Padano – As needed Pasta of choice (e.g., rigatoni or spaghettoni) – As needed Instructions: 1. Prepare the vegetables: Roughly chop the onion, carrot (unpeeled), celery, and garlic. Place them in a food processor and pulse until coarsely minced. 2. Sauté the vegetables: Heat enough olive oil to coat the bottom of a large pot. Add the minced vegetables and sauté over low heat until soft and fragrant. 3. Brown the meat: Add the ground beef to the pot and cook, stirring, until the moisture evaporates and the meat is well browned. 4. Deglaze with wine: Pour in the red wine and let it cook until the alcohol evaporates. 5. Add tomatoes: Once the mixture starts bubbling, add the pureed canned tomatoes. 6. Simmer: Bring to a boil, then reduce to a gentle simmer. Cook slowly for 1.5 to 2 hours, stirring occasionally. 7. Rest overnight: Turn off the heat and let the sauce rest overnight. For storage, portion it out and freeze. 8. Serve: Reheat only the amount needed, toss with freshly cooked pasta, and top generously with grated cheese. Drizzle with olive oil if desired. Enjoy your rich, slow-cooked ragù! ----------------------------------------------------------------- Feel free to ask questions, share your thoughts, or leave any comments for Yoko in the comment section.