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Ragu Bolognese
2 tablespoons butter
1 medium onion, finely chopped
1 small carrot, finely chopped
1 small stalk celery, finely chopped
3/4 pound ground beef
1/4 pound ground lean pork (mild pork sausage will do)
1/4 cup canned tomato sauce
1/2 cup white wine
1 cup beef stock or broth
1/2 teaspoon salt
1/4 teaspoon pepper
Melt the butter in a skillet, stir in the onion, carrot and celery,
and cook until tender. Add the meat and cook over low heat about
15 minutes. Stir every couple of minutes until meat starts to
brown. Add the tomato sauce, wine, 1/4 cup of the broth, salt and
pepper. Mix well, then simmer for about an hour. While simmering,
stir in the remaining stock, a little at a time. The sauce is done
when it's nice and thick.
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Bolognese 09