Recipe: Ragu Bolognese
Summary: The most important thing is to cook the sauce for a long time, and if you don’t have a long time, don’t bother to make it. Also, chop the vegetables very, very finely. I’ve found that this, along with the milk, helps the meats to melt down into a fine textured, supremely silky sauce.
- 4 tbsp olive oil
- 1/2 cup yellow onion, diced very fine
- 1/2 cup stalk celery, diced very fine
- 1/2 cup carrot, grated
- 4 cloves garlic
- 1/4 lb pancetta
- 1 can tomato paste
- 1 tsp minced rosemary (or Italian Season Blend)
- 1 tsp thyme
- 3/4 lb ground beef (or veal, or a mixture of both)
- 1/2 lb ground pork
- 1 cup milk
- 1 cup dry white wine
- 1 large can crushed tomatoes (not drained)
- 2 cups beef stock
- Tagliatelle or Pappardelle pasta
- Puree pancetta and garlic in a food processor until it forms a paste. Set aside.
- Heat olive oil in a large saucepan over medium high heat. Add onion and celery and saute 2-3 minutes or until onion is translucent. Add in carrot and pancetta/garlic paste and cook for 1-2 minutes or until the pancetta has rendered a bit of fat. Push the vegetable mixture to the edge of the pan and add in the tomato paste. Cook for another minute or two to give the paste a chance to caramelize.
- Add in the thyme, rosemary, pork, and beef, and stir to combine with the vegetables. Cook, stirring often and breaking up the meat, until the meat is cooked through (it might be hard to tell because the tomato paste colors the mixture–it should take about 15 minutes). Add the milk to the pot and simmer until it has reduced to almost nothing.
- Add the wine, tomatoes, and broth and bring to a boil. Reduce heat and simmer, uncovered, for 3-4 hours (or ideally, all day). Season to taste with salt and pepper.
Preparation time: 25 minute(s)
Cooking time: 4 hour(s)
Number of servings (yield): 6
Recipe adapted from and Photo courtesy of: encroute.com