Recipe Cottage


LOCATION: Recipes >> Pasta Sauces >> Ragu 03

Print this Recipe    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
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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.