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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Ragu alla Boolognese Recipe

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This recipe for Ragu alla Boolognese is from The Baum/DeBeasi 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 28 0z. Can of whole San Marzano tomatoes with juice
1/4 Cup Extra Virgin Olive Oil
2 Tabl. Unsalted Butter
1 rib celery, finely chopped
1/2 medium yellow onion, finely chopped
kosher salt and ground pepper to taste
1 1/4 lb. of ground beef chuck
1/2 lb. ground pork shoulder
1 oz. piece of pancetta, finely chopped
1/2 cup dry red wine
2 tab. tomato paste
Directions:
Directions:
Put San Marzano tomatoes and juice in blender and puree. Set aside
Heat 1⁄4 c olive oil, 2 T butter in large heavy-bottomed pot over MED heat.
Add finely chopped 1 rib celery, 1⁄2 medium yellow onion & 1⁄2 medium carrot. Season with salt and pepper and cook, stirring frequently until soft and light browned.
Reduce heat to LOW and cook, stirring occasionally, until very soft and carmelized Add 1 1⁄4 lb beef and 1⁄2 lb pork and cook, stirring and breaking up meat with wooden
spoon until it begins to brown.
Add 4 oz finely chopped pancetta and continue cooking, stirring occasionally until fat has rendered.
Increase heat to MED, add 1⁄2 c dry red wine, and simmer, stirring constantly, until evaporated.
Add 2T tomato paste and cook, stirring frequently.
Add pureed San Marzano tomatoes, reduce heat to LOW, and simmer, stirring occasionally, until sauce is very thick.

 

 

 

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