Ragù alla Bolognese
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, peeled and minced
- 1 rib celery, washed, trimmed and minced
- 1 small carrot, peeled, trimmed and minced
- 3 tablespoons flat-leaf parsley, leaves only, minced
- 1 pounds ground beef
- 1/2 pounds ground veal
- 1/2 pounds ground pork
- 1 cups whole milk
- 1 cups white wine
- nutmeg, to taste
- 14 ounces whole plum tomatoes, pureed using a food mill
- 1 tablespoons tomato paste
- 1 1- by-3 inch Parmigiano-Reggiano rind
- 2 bay leaves
- salt and black pepper, to taste
Instructions
- In a large pot, heat the oil and butter over medium-high heat.
- Add the onion, celery, carrot and parsley to the pan and stir to coat. Season with a small amount of salt and pepper and allow the vegetables to sweat for 5 to 7 minutes. Add the meat to the vegetables and break up using a wooden spoon. Allow the meat to cook just until the raw color goes away.
- Add the milk and bring to a simmer. Allow the mixture to simmer until the milk has fully evaporated.
- Add the wine and allow the mixture to simmer for 10 minutes. Add the remaining ingredients and stir to combine.
- Reduce the heat to a very low simmer and allow the sauce to simmer for 4 hours.
- Add a small amount of water if the sauce becomes too dry.
- After 4 hours, adjust the seasonings, remove the bay leaves and the rind and use the sauce as needed.
- Any leftover sauce can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 weeks.
