Ingredients: |
Ingredients: 3 tablespoons extra-virgin olive oil
2 pounds ground beef (mid-fat level)
2 pounds ground pork
1 1/2 cans (28 oz) Cento tomato puree
2 cups dry red wine, like Cabernet Sauvignon
3/4 cup sweet onion, chopped
3/4 cup peeled carrots, chopped
3/4 cup celery, chopped
3 cloves garlic
1 bay leaf
sprigs of rosemary
sprigs of sage
2-3 32-ounce boxes Trader Joe's chicken broth
Salt and pepper, to taste
3-4 tablespoons of cold unsalted butter
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Directions: |
Directions:Place chopped onion, carrots, and celery in a food processor and blend until finely minced. Add a little water if needed to get a fine, well-blended mixture.
In an enameled cast-iron Dutch oven, add olive oil, heat, and cook minced vegetables and a whole clove of garlic until the mixture is dry and starting to brown slightly.
Add the beef and pork, turning the flame to high and stirring vigorously to break down the meat.
While the meat is browning, put your bay leave, rosemary, sage, and 2 cloves of garlic in cheesecloth and set aside.
As the meat starts browning, deglaze the burning brown bits on the bottom of the pan with red wine, and stir until it's totally absorbed.
Pour in the tomato puree, stir to incorporate, and then add the cheesecloth with the garlic and herbs and bring to a simmer.
Start adding 1/3 of a box of chicken stock to the mixture and let it reduce. Keep repeating this for 4 to 5 hours each time the broth is reduced.
After two hours, start tasting and season with salt and pepper.
Remove the garlic and herbs and finish the ragu with a generous chunk of cold, unsalted butter. |
This recipe for Dan's Bolognese Sauce is from