ragu bolognese
Diane Brooks
ingredients
- 1/4 cup olive oil
- 4 tablespoons butter
- 2 onions, chopped
- 4 stalks celery, finely chopped
- 1 carrot, scraped and finely chopped
- 5 cloves garlic, sliced
- 1 lb ground veal
- 1 lb ground pork
- 1/2 lb ground beef
- 1/4 lb pancetta, minced
- 1/2 cup milk
- 1 (28 ounce) can chopped tomatoes
- 2 tablespoons dried oregano
- 6 tablespoons chopped fresh basil
- 2 bay leaves
- 1 cup white wine
- 2 cups beef stock
- salt and pepper
directions
- 1
in a large heavy pot heat oil and butter.
- 2
add onions, celery, carrots, garlic and cook until vegetables are translucent.
- 3
add the meats and stir, cooking until no longer pink 10-15 minutes.
- 4
drain excess fat from pan and return to heat.
- 5
add milk and cook until almost dry, about 10 minutes.
- 6
add tomatoes and herbs and simmer about 15 minutes.
- 7
add wine and broth, bring to a boil.
- 8
lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
Source: Diane Brooks
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews