Pasta Sauces: Ragu 03 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Pasta Sauces >> Ragu 03


	Ragu 03

		Ragu Bolognese 2 tablespoons butter 2 tablespoon olive oil 3/4 cup chopped celery 1/2 cup chopped carrot 1 pound finely ground extra lean beef 1 pound finely ground lean pork (or pork/veal combination) 1/2 cup light bodied red wine 1/2 cup milk 3 - 28oz. cans crushed Italian plum tomatoes 1/4 cup finely chopped parsley salt ground pepper grated nutmeg 2-3 Tbsp. tomato paste, optional Melt butter and olive oil in large saucepot. Add the vegetables, and saute, stirring frequently for about 10 minutes or until they become lightly colored. In Italian, this is known as the "soffritto". Add the ground meat to the soffritto.breaking it up as much as possible into smaller bits. Cook for about 3 minutes or until the meat loses its color. (With this step, I sometimes brown the meat separately; drain whatever fat there is, and then combine it with the soffritto) Add the wine, bringing it to a boil, stirring constantly; cook until it has almost evaporated. Stir in the milk and cook until the milk has almost evaporated. Add the crushed tomatoes and bring the sauce to a boil again. Reduce heat to its lowest point and slowly simmer the sauce for up to 3 hours. Stir every now and then, adding crushed garlic half way through cooking time. When ready to serve, the sauce should be thick and intensely flavored. Add the chopped parsley. Finally, add desired salt and pepper and don't forget a dash or two of nutmeg.