Ragu Alla Bolognese

Ragu Alla Bolognese
Yield
6servings
Yield
6servings
Ragu Alla Bolognese
Yield
6servings
Yield
6servings
Ingredients
  • 3tablespoons extra-virgin olive oil
  • 2medium carrotspeeled and finely chopped
  • 2stalks celeryfinely chopped
  • 1medium onionsfinely chopped
  • 8ounces pancettafinely chopped
  • 1pound ground beef
  • 1pound ground pork
  • 1tablespoon tomato paste
  • 2quarts veal stock
  • 1 cupcups cream
  • 5tablespoons butter
  • a/n coarse salt
  • a/n black pepper
Yield:
Instructions
  1. Add beef and pork to a dutch oven and cook until 80% done. Strain off the fat and place the meat onto a sheet tray.
  2. In the same dutch oven, heat olive oil over high heat and add carrots, celery, onion and pancetta.
  3. Cook, stirring, until vegetables are lightly browned, about 6 minutes.
  4. Add your meat back to the dutch oven.
  5. Whisk together the tomato paste and 1 cup of the stock, and add it to meat.
  6. Place pan over low heat so that sauce just barely simmers. Cover and cook for about 1 1/2 hours. Add a cup of stock as needed to keep the sauce moist.
  7. Remove the lid and continue to cook for another 30 minutes, stirring occasionally and adding a cup of stock when stew becomes dry.
  8. Add cream and butter, and continue to simmer very gently until cream is incorporated, 10-15 minutes.
  9. Season to taste with salt and pepper, and serve.