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Ragu Bolognese Recipe

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This recipe for Ragu Bolognese, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Artie McSweet
Added: Tuesday, November 18, 2008


1/4 c. Extra virgin olive oil
2 medium onions, finely chopped
4 ribs celery, finely chopped
2 carrots, finely chopped
5 cloves garlic, thinly sliced
1 lb. ground pork
1 lb. ground beef or turkey
4 oz. pancetta, chopped
1 6 oz. can tomato paste
1 c. whole milk
1 c. dry white wine
1 tsp. fresh thyme leaves
Salt and freshly ground black pepper

In a 6 to 8 quart pot, heat the olive oil over medium heat until hot. Add the onion, celery, carrots, and garlic and cook until the vegetables are translucent but not browned, about 5 minutes. Add the pork, beef, and pancetta, increase heat to high, and brown the meat, stirring frequently. Add the tomato paste, milk, wine, and thyme and bring to just a boil, then reduce heat to medium-low and simmer for 1 to 1 1/2 hours.

Season the ragu with salt and pepper, remove from heat and let cool. (The ragu can be refrigerated for up to 2 days; it can also be frozen for up to 1 month.)

Serve with favorite pasta or use in Lasagne alla Bolognese al Forno recipe.

Personal Notes:
Personal Notes:
This is a recipe from Artie favorite celebrity chefs, Mario Batali. This sauce require some work but it's well worth the effort




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