Ragu Alla Bolognese

Photo: flickr user naotakem

Ingredients

1/4 cup extra virgin olive oil

2 mediums onions

4 ribs celery, finely chopped

2 carrots finely chopped

5 cloves garlic finely chopped

1 pound ground veal

1 pound ground beef

1 pound ground pork

4 ounces pancetta, chopped fine

2 large cans San Marzano Tomatoes ( there is no substitute)

1 cup whole milk, cream or mascarpone cheese

1/4 cup chopped fresh thyme

Salt And Pepper

1 pound pasta (papardelle, tagliatelle or fettucine)

1 pinch nutmeg

1 cup dry white wine

finish with more chopped thyme and parmigiano reggiano ( there is no

Preparation

In a 6 to 8 quart heavy-bottomed pot, heat the olive oil over medium heat until hot. Add the onions, celery, carrots and garlic and cook until the vegetables are translucent but not browned, about 5 minutes. Add the veal, pork and pancetta, increase heat to high, and brown the meat, stirring frequently. Add the tomatoes, milk(or cheese or cream), wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours.

Season the ragu with salt and pepper, remove from the heat, and let cool if not using immediately. (The ragu can be refrigerated for up to 2 days; it can also be frozen for up to 1 month).

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About

This is the traditional way to make bolognese....direct from Emilia-Romagna region, where Bologna is located. In Bologna they will scoff at the use of any other pasta but tagliatelle or papardelle.

Yield:

6.0

Added:

Tuesday, January 12, 2010 - 12:23pm

Creator:

Dmanburger

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