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Ragu Bolognese Recipe

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This recipe for Ragu Bolognese is from The McSweet Collection, 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:  
1/4 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
Directions:
Directions:
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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