Rigatoni al Ragout alla Bolognese
Michael Greenberg
From a chef at my mother’s “cooking birthday party” one year. I made it one of seven courses at Alex’s prom dinner...
ingredients
- 1 1/2 lb of Penne
- 1 medium onion finely chopped
- 1-2 carrots
- 1 stalk of celery
- 3 tablespoons of butter
- 3 tablespoons extra virgin olive oil
- 3/4 lb ground beef
- 1/2 cup red wine
- 1 cup of milk
- 16 oz canned peeled plum tomatoes
- Salt and pepper to taste
- 1/2 cup Grated Parmigiano Reggiano
- 1/4 cup chopped parsley
directions
- 1
Cook onions, celery and carrots in butter in a deep sauce pot on a low flame for about 5 minutes. Do not brown the vegetables.
- 2
Add the ground beef, salt and pepper, and brown. Add milk and stir frequently for 3-4 minutes while simmering. Add wine and allow to evaporate (different aroma) and add the tomatoes, previously crushed.
- 3
Stir thoroughly until the tomatoes start to bubble. Turn heat down and let the sauce cook on a very gentle simmer for at least 2 1/2 hours. Best 3 hours. Covered. Stir occasionally.
- 4
Cook penne in salted water. Drain well and add sauce.
- 5
Shave parmagiano or grana padano over top; parsley to garnish.
Source: MSG
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