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Print this Recipe    Bolognese 03

Ragu Bolognese
(serves 6)

8 oz. pancetta or salt pork, cut into 1/4-inch dice
1/3 c. olive oil
1 large carrot, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 medium-sized onion, peeled and cut into 1/4-inch dice
1/2 c. semi-dry red wine (e.g., Lambrusco)
1 T. chopped fresh garlic
1 pound chopped stew meat or ground beef
1 T fresh oregano, chopped, or 1 t. dried
1 T. fresh thyme, chopped, or 1 t. dried
2 c. chopped tomatoes with their juice
1/2 c. whipping cream
salt and freshly ground black pepper, to taste
1 1/2 lbs. fresh tagliatelli or fettuccine, cooked al dente
Parmigiano Reggiano cheese, grated

In a large saucepan over medium-high heat, cook diced pancetta or
salt pork until most of the fat is rendered. Pour of most of the
pork fat and replace it with olive oil.

Add carrot, celery and onion and saute 5 minutes or until onion is
translucent and just beginning to brown. Add wine and garlic and
cook another 5 minutes or until wine has boiled away and vegetables
are beginning to fry again. You will hear them sizzle when the
liquid is gone.

Add the beef and chopped herbs; then cook another five minutes, or
until the beef is browned. Add tomatoes and reduce heat to low.

Simmer the sauce, stirring occasionally, for at least two hours,
or until the liquid has almost completely evaporated. Do not allow
the sauce to dry out or stick. As soon as most of the liquid is
gone, stir in the cream and continue simmering for another 10 to
15 minutes, or until the cream is translucent and thoroughly
incorporated into the sauce. Season to taste with salt and pepper.

Serve the ragu in small amounts with hot cooked pasta. Pass grated
Parmigiano Reggiano cheese separately.

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