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Classic Ragu alla Bolognase Recipe

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This recipe for Classic Ragu alla Bolognase is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. dried porcini mushrooms
4 T. EVOO
4 oz pancetta dice fine
1 med yellow onion fine dice
1 med carrot fine dice
1 rib celery fine dice
Salt and pepper
1 1/2 lb. skirt steak 1/4 in. cubes
4 oz. lean pork shoulder ground
4 sage leaves
2 bay leaves
2 sprigs fresh thyme
1 c. dry white wine
3 T. Tomato paste concentrated
2 c. stock beef or chicken divided
1 1/2 c. milk
1/4 lb (about 3 small) Parm rinds
pinch nutmeg
Pasta (Tagliatelle is good)
Fresh grated Parm
Directions:
Directions:
Freeze skirt steak makes 15 min. makes easier to handle
Porcini in 1/2 c. boiling water sit for 15 min. Remove and fine chop and reserve water.
Lg heavy bottomed pot over med heat, 2 T. EVOO and cook pancetta 4 min. Add veg and season with salt. Cook until soften about 6-8min, stir often. Add mushrooms and cook until liq is evaporated 10-12 min. Transfer to bowl and set aside.
Pot to med high heat add 2 T EVOO. Brown steak in 2 batches, 4-5 min each batch, then transfer to plate. Add pork and brown 2-3 min.
Sage, bay leaves, thyme in bouquet garni.
Reduce heat to med and return beef and veg to pot with herbs, stir often until most of liquid is evaporated. Deglaze pan with wine and deglaze. Reduce until liquid evaporated and a rich chestnut color. Add tomato and cook 3-4 min. Add 1 1/2 c. stock and 1/2 c. milk and reduce by hald 12-15 min. Add Parm rinds, nutmeg, and remaining stock and milk, skim any fat that rises. Cook until sauce very thick 35-45 min. Season with salt and allow to cool.
Can be made up to 3 days ahead. Toss with pasta and top with Parm.
Number Of Servings:
Number Of Servings:
5 cups
Preparation Time:
Preparation Time:
3 hours and 15 min.
Personal Notes:
Personal Notes:
Adapted from "Chez Panisse Cafe Cookbook" by Alice Waters

 

 

 

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