Ragu Alla Bolognese
By: Dmanburger
Published: Tuesday, January 12, 2010 - 12:23pm

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

1 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. 2 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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Preparation

 1  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.  2  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).

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.