Saturday, January 4, 2014

Feelin' Saucy.... (Homemade Ragu/Bolognese Sauce)

The good old fashion kind that calls for three kinds of meat and you cook it all day.
1/4 cup extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced

2 medium onion, diced
2 celery stocks, finely diced
6 clove garlic, sliced
12 oz. beef stock
1 pound turkey, ground or shredded
1 pound pork, ground
or shredded
1 pound beef, ground or shredded 
1/4 pound pancetta or slab bacon, ground 
1 large can tomato sauce
1 large can whole tomatoes
1 med. can tomato paste
2 tablespoons of Italian seasoning blend
1 cup milk
1 cup red wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the beef stock, ground meats and pancetta and stir into the vegetables, stirring to keep the meat from sticking together until browned. Add all tomato ingredients, milk, spices and wine and simmer over medium-low heat for 1 to 3 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. Serve over fresh pasta.

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