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Roman Ragout Recipe

Roman Ragout is a savory and delicious dish that has been enjoyed for centuries. Its origins can be traced back to ancient Rome, where it was a popular dish among the upper class. Ragout, which means "to revive the taste," was traditionally made with a variety of meats and vegetables cooked slowly in a rich sauce.

This recipe for Roman Ragout brings together the flavors of tender beef, smoky bacon, onions, tomatoes, and a creamy gravy. It is a hearty and satisfying meal that is perfect for a family dinner or a special occasion.

To begin, you will need the following ingredients:

- 1 1/2 lbs. Gravy Beef
- 2 oz. Fat Bacon
- 2 oz. Onion
- 1 pint Milk
- 3 Tomatoes
- 1/2 pint Gravy
- 1 1/2 oz. Semolina
- 1 oz. Dry Cheese
- Salt and Pepper to taste

Start by mincing the onion and bacon very finely. In a large saucepan, fry the onion and bacon until they are golden brown. This will help to release their flavors and create a delicious base for the ragout.

Once the onion and bacon are browned, add half of the gravy to the saucepan. Stir it in until the mixture becomes a thick glaze. This will add depth and richness to the ragout.

Next, rub the tomatoes through a sieve to remove the skins and seeds. Stir the sieved tomatoes into the saucepan along with the remaining gravy. Bring the mixture to a boil, allowing the flavors to meld together.

While the ragout is simmering, cut the beef into thin strips. Season it with salt and pepper to taste. Add the beef to the saucepan and simmer it gently for about three hours. This slow cooking process will ensure that the beef becomes tender and flavorful.

In a separate saucepan, heat the milk until it boils. In a bowl, mix the semolina with a little cold milk to create a smooth paste. Stir the semolina paste into the boiling milk, cooking it until a spoon can be inserted and removed cleanly. This will create a creamy semolina pudding-like dish known as "Grießflammeri."

Transfer the cooked semolina mixture to a dish and allow it to cool. Once cooled, cut it into squares. In a deep dish, layer some of the semolina squares, sprinkle them with grated cheese, and repeat the process until all the semolina and cheese are used.

Pour some of the gravy from the saucepan over the layered semolina and cheese. Place the dish in the oven to heat through.

To serve, plate the cooked beef and pour the sauce from the saucepan over it. Serve the dish of layered semolina and cheese alongside the beef, ensuring both dishes are hot.

Now, you can enjoy the rich and flavorsome Roman Ragout. The tender beef, smoky bacon, and creamy semolina create a beautiful combination of textures and tastes. This dish is perfect for a cozy family meal or a gathering with friends.

Fun Fact: Ragout has been a popular dish throughout history, not only in ancient Rome but also in medieval Europe. It was often served at banquets and feasts for the nobility. Nowadays, it continues to be a beloved dish in many countries and has evolved into various regional variations.

If you are looking to explore similar dishes, you might enjoy trying other variations of ragout from different cuisines. In French cuisine, there is the famous Coq au Vin, a slow-cooked dish of chicken in red wine sauce. Italian cuisine offers the popular Bolognese sauce, which is a meat-based ragout served with pasta. And in Moroccan cuisine, there is the flavorful and aromatic Tagine, a slow-cooked stew made with a variety of meats, spices, and vegetables.

These dishes, like Roman Ragout, highlight the beauty of slow cooking and the rich flavors that can be achieved by combining different ingredients and spices. So, go ahead, experiment with different variations of ragout, and enjoy the warmth and comfort it brings to your table.

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