Iโm really happy with how it tasted, but Iโd love to hear from anyone from Le Marche or anyone who grew up with this dish. Does this look close to the version you know? Any tips for the next time?
# The Recipe
*(Hieronder volgt het recept zoals eerder vertaald, maar zonder de ‘nobele’ claims in de tekst.)*
1. **The Ragรน:** Sautรฉ the sofrito in butter and oil. Brown all meats (except livers) thoroughly, deglazing with wine as you go to build the fond. Add chicken livers and cook briefly. Add cloves, nutmeg, pepper, and passata. Simmer for 2.5 hours. Add porcini and their liquid at the end. I let it rest overnight and simmered it for another 2 hours the next day. 2. **Assembly:** Layer in a large dish: bechamel, pasta, ragรน, bechamel, Parmigiano. Repeated to reach 8 layers. 3. **Baking:** 40 minutes at 180ยฐC. Rest for 10 minutes before slicing.
1 Comment
Iโm really happy with how it tasted, but Iโd love to hear from anyone from Le Marche or anyone who grew up with this dish. Does this look close to the version you know? Any tips for the next time?
# The Recipe
*(Hieronder volgt het recept zoals eerder vertaald, maar zonder de ‘nobele’ claims in de tekst.)*
**Ingredients**
**THE RAGร**
* **Sofrito:** 2 small onions, 1 carrot, 1 celery stalk (finely minced)
* **Fats:** Unsalted butter & Extra virgin olive oil
* **The Meats:**
* 120g pancetta, finely diced
* 800g beef chuck/stewing steak, hand-cut into pea-sized cubes
* 500g ground pork
* 50g prosciutto crudo, finely diced
* 300g chicken livers, cleaned and finely chopped
* **The Pantry:**
* 3 glasses dry white wine
* 4 whole cloves (in a sachet)
* 1/4 nutmeg, freshly grated
* Coarsely ground black pepper
* 800g tomato passata
* 60g dried porcini mushrooms (soaked and finely chopped)
**ASSEMBLY**
* **Pasta:** Fresh egg pasta, rolled very thin
* **Bรฉchamel:** 1L bechamel sauce, seasoned with freshly grated nutmeg
* **Cheese:** 150g Parmigiano-Reggiano, freshly grated
**Instructions**
1. **The Ragรน:** Sautรฉ the sofrito in butter and oil. Brown all meats (except livers) thoroughly, deglazing with wine as you go to build the fond. Add chicken livers and cook briefly. Add cloves, nutmeg, pepper, and passata. Simmer for 2.5 hours. Add porcini and their liquid at the end. I let it rest overnight and simmered it for another 2 hours the next day.
2. **Assembly:** Layer in a large dish: bechamel, pasta, ragรน, bechamel, Parmigiano. Repeated to reach 8 layers.
3. **Baking:** 40 minutes at 180ยฐC. Rest for 10 minutes before slicing.