Bolognese Ragu Recipe
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Contributor: |
Contributor: Jon King
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp Extra Virgin Olive Oil
2 medium Onions, finely chopped
2 Celery Stalks, finely chopped
2 Carrots, peeled and finely chopped
6-oz Ground Beef, Lean
6-oz Ground Veal
6-oz thinly sliced Pancetta, finely chopped
½ cup Dry Red Wine
3 cups Beef or Chicken Stock, divided
3 tbsp Tomato Paste
1 tsp Salt
½ tsp Ground Black Pepper
1 cup Whole Milk
1 lb Tagliatelle or Fettuccine
Grated Parmesan Cheese
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Directions: |
Directions:Heat oil in a large pot over medium-high heat. Add onion, celery and carrots. Sauté until vegetables are soft, 8-10 minutes. Add beef, veal and pancetta; sauté, stirring until meat is broken up. Cook until meat is brown, about 15 minutes. Add wine and boil for 1 minute, stirring often and scraping up browned bits. Add 2 ½ cups stock and tomato paste; stir to blend. Reduce heat to low and gently simmer, stirring occasionally, for about 1 ½ hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover pan with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 30 minutes. Add more stock by ¼ cup to thin sauce if needed. Cook pasta until al dente; drain and retain ½ cup pasta water. Transfer sauce to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in reserved pasta water by tablespoonfuls, if sauce seems dry. Divide pasta among warm bowls or plates and serve with Parmesan cheese. |
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Personal
Notes: |
Personal
Notes: This is a classic Italian meat sauce. I didn't have this growing up, but discovered it later when I was becoming hooked Italian food. My sister Linda had sent me an Italian cookbook. I even purchased a pasta maker. I still use it and prefer freshly made pasta for this type of dish. You can make this sauce ahead and keep it cooled in the refrigerator until ready to use. Reheat and add cooked pasta.
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