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Add a photoThe building of a ragu involves three simple steps: browning the vegetables and meats, reducing the flavorful liquid over the browned foods to food to build layers of taste and covering them in liquid and simmering gerntly until the flavors and blended and the meats are tender. Ragu (bolognese) should be rich but not heavy.
Bolognese is a meat sauce with tomato- Not a tomato meat sauce.
There is NO cheese in the sauce.
Ingredients
- 1/2 cup Heavy cream
- 8 ounces bacon- chuncky dice
- 1 cup small dice carrot
- 3/4 cup small dice celery
- 1 cup diced onions
- 1 1/4 pound ground beef
- 1/2 cup dry white wine
- 1 tablesppon minced garlic
- 2 tablespoons tomato paste-dilute in 1/2 cup rich beef stock
- 1 cup whole milk
- salt
- pepper
- 1 teaspoon dry basil
Directions
- Reduce the cream by 1/3rd.
- Render the bacon over medium heat- about 8-10 minutes or until the fat is pretty much cooked out.
- Add the carrots, celery and onions. Season w/ salt & pepper.
- Saute vegetables until translucent but not browned.
- Increase the flame to medium high and add the meat.
- Brown the meat for a few minutes- stirring it to keep it from binding together.
- Season w/ salt & pepper.
- Add the garlic, wine, diluted tomato paste and basil.
- Reduce the heat to LOW.
- Cook, partially covered for 2 hours.
- During this 2 hour time, periodically add some milk- 1/4 cup at a time. At the end of two hours the milk should be incorporated.
- Stir in the cream.
- Adjust seasoning with salt and pepper.
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