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Ragu ala Bolognese Recipe

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This recipe for Ragu ala Bolognese is from The Decker Family Cookbook, 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:  
2 tbsp EVOO
2 medium Onions, finely chopped (about 1-1/2 cups)
2 Celery stalks, finely chopped (about 1 cup)
2 carrots, peeled finely chopped (about 3/4 cup)
6 oz ground beef (85% lean)
6 oz ground veal
3 oz Pancetta finely chopped
1/2 cup dry red wine
3 cups beef stock or chicken stock, divided
1 cup tomatoes puree
3 tbsp tomato paste
Kosher salt and freshly ground pepper
Oregano
1 cup whole milk
Directions:
Directions:
1. Heat oil in a large heavy pot over medium-high heat. Add onions, celery and carrots. Sauté until soft, 8-10 minutes. Add beef, veal and pancetta; sauce, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cus of stock, 1 cup tomatoes puree, and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1-1/2 hours. Season with salt and pepper.
2. Bring milk to a simmer in a small saucepan, gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4cupfuls to thin if needed.
3. Ragu can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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