RAGU ALLA BOLOGNESE
(Bolognese Meat Sauce)
(makes about 5 cups)

The Simili sisters of Bologna, Italy's—birth- place of this def initive dish—gave us this recipe too. Ragu is more than just a simple meat sauce; it includes prosciutto, chopped chicken livers, and the mellow ing surprise of milk. Use
it for lasagne (below) or with any pasta

INGREDIENTS:

1/4 cup extra-virg in olive oil
1 small yellow onion, peeled and minced
1 rib celery, minced
1/2 medium carrot, peeled,trimmed, and minced
2-3 slices prosciutto de Parma(a bout 1 oz.), finely chopped
2 chicken livers, cleaned and finely chopped
I-1/2 Ibs. ground chuck
Salt and freshly ground black pepper
1/2 cup dry white wine
1 cup hot milk
1 cup beef, veal, or chicken stock
1 28-oz . can Italian plum tomato puree

 


DIRECTIONS:

 

I . Heat oil in a large heavy-bottomed pot over medium
heat. Add onions and cook, stirring frequently with a
wooden spoon, until soft and translucent but not browned,
about 3 minutes- Add celery and carrots and cook, stir-
ring frequ ently, for 3 minutes more. Add prosciutto and
chicken livers and cook, stirring, until livers are just
cooked and still a little pink , about 1 minute. Add ground
chuck, season to taste with salt and pepper, and cook,
breaking up meat with the hack of the spoon, until just
cooked and still a little pink, about 5 minutes more. (To
keep meat tender, do not fry or brown.)

2 . Add wine to pot and cook, stirring, until it has evap-
orated, about 3 minutes. Reduce heat to medium-low,
add hot milk, and cook, stirring occasionally, until milk
has evaporated, about 10 minutes.

3 . Meanwhile, heat stock and tomato puree together in
a medium saucepan over medium-high heat until hot,
then add to meat mixture in pot. Reduce heat to low and
gently simmer sauce, stirring occasionally, for 2- 1/2 hours.
Season to taste with salt and pepper.

 

+ Return to Main