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| BOLOGNESE SAUCE (RAGU BOLOGNESE): |
| 6 1/2 cups, about 10 to 12 servings |
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| Ingredients |
1/4 c Extra-Virgin Olive Oil
4 T Unsalted Butter
2 Medium Onions, finely chopped
4 stalks Celery, finely chopped
1 Carrot, scraped and finely chopped
5 cloves Garlic, sliced
1 lb Ground Veal
1 lb Ground Pork
1/2 lb Ground Beef
1/4 lb Pancetta, minced
1/2 c Milk
1 (16-oz) can Whole Peeled Tomatoes, crushed by hand,
with the juices
1 c Dry White Wine
Salt and Pepper
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| Method |
| In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil
and butter over medium heat.
Add the onion, celery, carrot, and garlic and sweat over
medium heat until vegetables are translucent.
Add veal, pork, beef, and pancetta to the vegetables, brown
over high heat, stirring to keep meat from sticking together
for about 15 to 20 minutes.
Add the milk and simmer until almost dry, about 10 minutes.
Add the tomatoes and simmer 15 minutes.
Add the wine and brodo, bring to a boil, lower the heat, and
simmer for 2 to 2 1/2 hours, until flavors are developed.
Season with salt and pepper, to taste, and remove from the heat. |
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