BOLOGNESE RAGU

 

 

This rich meat based sauce originated in the city of Bologna in Northern Italy. In France, people eat Spaghetti a la Bolognese, but in Italy, this wonderful ragu is served with freshly homemade Tagliatelle. The aromatic base is made with flavorful vegetables and different kinds of meat. It is important to simmer this ragu for several hours. Serve this dish with a rich red wine, such as Cotes-du-Rhone. Enjoy!

 

Serving 6

Preparation: 45 min; cooking time: 3 h 30 min.

 

2 tbsp butter

1 yellow onion

2 carrots

2 celery ribs

1 sweet Italian sausage, removed from casing

1 slice of pancetta (1 inch thick), diced

1 lb ground beef (10% fat)

½ lb ground veal

¾ lb ground pork

½ can crushed tomatoes (28 oz)

1 tbsp tomato paste

1 ½ cup beef bouillon

1 cup red wine

1 bay leaf

¾ cup whole milk

1 pinch freshly ground nutmeg

Salt and pepper

 

Peel the onion, carrots and celery. Dice all the vegetables by hand.

Melt the butter in a large saucepan, on medium heat. Add the celery, onion, carrots, sausage and pancetta and cook 20 minutes, stirring often until the vegetables are softened. Do not brown.

In a small saucepan, combine the tomato paste with the beef bouillon and simmer. Set aside.

Add the ground beef, veal and pork. Cook until the meat is no longer pink (about 10 min) and stir until the meat is broken into small bits.

Add the red wine and bring to a boil until reduced. Add the crushed tomatoes, bouillon mixed with tomato paste and bay leaf. Season the preparation with salt and pepper.

Simmer the ragu, stirring occasionally, until the meat is very tender and the sauce thickens, about 2 ½ hours.

Add the milk and pinch of nutmeg. Continue cooking 30 minutes more. Season to taste with salt and pepper.

Serve over fresh Tagliatelle and freshly grated Parmesan.

Bon Appétit!