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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Bolognese / Ragu

Bolognese / Ragu

Ingredients

  • 12 ounces meatloaf mix veal beef pork ground, frozen (#23176)
  • 1 1/4 pounds VILLA FRIZZONI® sauce Marinara chunky gluten free (#12072)
  • 8 ounces cream heavy 36% ultra-pasteurized, refrigerated (#J4438)
  • 4 ounces wine red cooking 12.9 ounce (#KM584)
  • 6 ounces celery diced 1/4" fresh (#J0898)
  • 8 ounces onion diced (#J5656)
  • 6 ounces carrot julienne 1/4" fresh, diced (#MA046)
  • 1 ounce VILLA FRIZZONI® oil olive extra virgin in tin (#23158)

Preparation

TO MAKE A BASIC RAGU

  1. In a heavy sauce pan, heat oil and sauté vegetables.
  2. Add meat mixture and continue to cook. Once meat is well browned, deglaze with red wine. Allow to reduce.
  3. Add marinara sauce and continue to simmer for about 40 minutes.
  4. Adjust seasoning with salt and pepper.

TO MAKE A BASIC RAGU

  1. Heat heavy cream and slowly add the ragu.
  2. Continue to reduce over low heat until ragu and cream are fully incorporated.

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