Authentic Ragù Alla BologneseFrom jencathen 1 year ago
- 2 tablespoons extra virgin olive oil shopping list
- 4 tablespoons butter shopping list
- 1 large yellow onion (small dice) shopping list
- 3 medium carrots (small dice) shopping list
- 3 medium celery ribs (small dice) shopping list
- 4 garlic cloves (small dice) shopping list
- 1/4 lb pancetta (diced) shopping list
- 2 lbs ground meat (equal amt of ground veal, pork and beef) shopping list
- 1 cup dry white wine shopping list
- 2 cups milk shopping list
- 1 (28 ounce) can san marzano tomatoes (in liquid, diced) shopping list
- 1 cup beef stock shopping list
- 2 tablespoons parmigiano-reggiano cheese (freshly grated) shopping list
- 1 tablespoon butter shopping list
- salt shopping list
- pepper shopping list
How to make it
- Place a 12" skillet over medium heat and melt butter in the oil. Add the onion, carrot, celery, and garlic with some salt and cook for 5 minutes, stirring frequently.
- Add the pancetta or bacon and cook for 10 minutes, until vegetables are soft.
- Increase the heat to high and add meat a third at a time. Make sure to add meat gradually as this allows the water to evaporate and the meat will brown.
- Cook until meat is no longer pink. Once this happens, set timer for 15 minutes and allow meat to caramelize stirring occasionally. It is okay for meat to stick to the bottom of the pan.
- Over medium heat, pour the white wine into pan to deglaze. Scrape all the brown bits at the bottom of the pan.
- Add milk, diced tomatoes with liquid, beef stock, 1 tsp of salt and 1/4 tsp ground pepper to the pan. Bring to boil and then put on low and simmer slowly half covered for 4 hours. Stir occasionally.
- Do not allow meat to stick again. If starts to stick lower heat and add a small amount of beef stock.
- The sauce should be thick at the end.
- Add salt and pepper to taste.
- Finish with stirring in parmigiano cheese and butter to ragu.