Bolognese Sauce

Bolognese Sauce
(Ragu Bolognese)

 
It’s just heavenly!

 
This will all go in
the pot, plus some.

1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, sliced
1 pound ground veal
1 pound ground pork
1/2 pound ground beef
1/4 pound pancetta, (or bacon) cut into small matchsticks
1/2 cup milk
1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
1 cup dry white wine
2 cups brown chicken stock
1 8oz. can tomato sauce
8 leaves of basil, chopped
Salt and pepper

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.

 
I did this dish for medicinal
reasons, i.e., the steam, aroma, etc.

Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Drain meat of any accumulated fat.

 
I believe the reason for the long cooking
times in between ingredients was so that
Mama’s could get some other work done!

Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes.

 
I could stop right here
and have a great meal!

Add the wine, brodo (broth), basil

Basil must come from heaven!

and tomato sauce and bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.

 
Meat, wine and thou! 

Yield: 6 1/2 cups, about 10 to 12 servings

Bits & Pieces

 

Loving Remnants

Serve this with any pasta you like.  It works especially well with Orrichiette.  Chop up some extra basil and sprinkle on top before serving.  I don’t think you can ever have too much basil.

This is another recipe that you can play with the ingredients.  For instance, it calls for white wine but sometimes I prefer a nice red.  In this particular instance I used a Texas Merlot because I’m loyal…and it tastes good.

RECOMMENDATION:  Have Tango Por una Cabeza by Anthony Arizaga playing in the background as you make this dish.  It adds to the ambiance and makes you want to dance around the kitchen.  You can continue playing the complete album, Guitarra del Sol, during the meal too.  I found the music on iTunes.  It’s part of my Latin music album on there where I’ve stored all my favorite Italian/Guitar/Latin songs that I love.

DISCLAIMER:  No, I don’t know Senior Arizaga nor am I receiving any monies from him or his record company for recommending his music.  However, should they wish to contribute in any way, they can contact me personally…just kidding!