For the majority, the holidays are over, but don’t lie on the couch for the sake of it. Make food something fun and put it in the middle. The dish that has revolutionized my kitchen is ragu. There are some golden steps to achieving that perfect, deep and satisfying taste. The tricks are not difficult and I often use them even when I cook other dishes. I’ll show you how to make the best meat, so you can continue to enjoy good, multi-meal food in your home, in the lunch room, with friends, on the patio, or wherever you are. Come!
Five golden steps to Raju’s success
Ragu means soup in Italian and therefore can contain anything. The most common type of ragu in Sweden is ragu alla bolognese, also called meat and pasta sauce, which is now a Swedish classic. I, along with many others, don’t think ragu needs to contain meat because vegetables that are allowed to simmer together are incredibly good together. Here are five steps to a successful Raghu, follow them and you will not be disappointed. The following description is below.
Sofrito is a base that contains celery, carrots and onions. It provides a base for your ragu that contributes to a solid body and enhances other flavors.
Always white wine, never red wine. The white fin gives lasting freshness and acidity and becomes softer and fuller the longer it is allowed to cook. Red wine is boiling and lemon is boiling.
Burning tomato paste gives a deeper umami flavor, which is not a negative. Tomato puree contains fat that is released when it is fried properly, as we know that fat contributes to flavors and balances them.
At least four hours. Notice the difference when it’s cooked for three hours instead of four, it’s huge. Something happened in that last hour, I don’t know what. It can cook longer, but who can wait?
Recipe: Successful rag
About 6 servings
Let the sadness of last summer subside and prepare this wonderful ragu. It is eggplant based and very tasty, believe me. There is no need for meat or other unnecessary things. I hope it becomes a classic in your home, it is in ours.
2 yellow onions
2 stalks of celery
2 large carrots
6 garlic cloves
2 tablespoons olive oil
3 tablespoons tomato paste
2 deciliters of white wine
1 can whole tomato
2 deciliters of water
1 broth cube
1/2 tablespoon dried basil
1 tablespoon light soy
1 tablespoon butter
1/2 cup milk
Cut the eggplant into slices. Sprinkle salt on both sides. Leave to drain for 30 minutes. Do this until the bitterness in the eggplant disappears.
Cut the yellow onions, celery, carrots and cloves.
Heat a saucepan with olive oil and sauté the yellow onions, celery, carrots and garlic until softened and slightly translucent. Meanwhile, dry the eggplant and cut it into small cubes.
Add tomato paste to the pot and let it burn, it doesn’t matter if there is a little burn, it will explode. This way, you get an incredibly refined and deep umami taste.
Pour the white wine and let it boil about half way. Eggplant falls and stirred.
Add the canned tomatoes, broth, water, and dried basil. Bring to a boil, reduce heat and simmer for at least four hours, preferably more. Stir once every hour.
We finish with soy, butter and milk. Best served with pasta and freshly grated Parmesan cheese.
More recipes by Anja Olaug Jelinek:
Read also: The Recipe: Modern Butter Bread
Read also: The Recipe: Petit in the Fryer, Cabbage Pie, Chocolate Pudding
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