This famous Northern Italian dish, a.k.a. ragù alla Bolognese, is what pasta dreams are made of. While there are many interpretations, ours stays true to its regional roots with a trifecta of ground meat, a touch of tomato paste and a splash of milk for good measure.
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Ингредиенты
- 1 onion, cut into pieces
- 1 stalk celery, cut into pieces
- 2 carrots, cut into pieces
- 2 cloves garlic, cut into pieces
- 4 oz (115 g) mild pancetta, cut into small pieces
- 1 oz (30 g) mortadella, cut into small pieces
- 2 tbsp butter
- 1 lb (454 g) medium lean ground beef
- ½ lb (225 g) lean ground veal
- ½ lb (225 g) lean ground pork
- ½ cup (125 ml) red wine
- 1/3 cup (75 ml) tomato paste
- 2 cups (500 ml) chicken broth
- 2 bay leaves
- 2 tsp chopped fresh herbs (sage, marjoram or thyme)
- 1 pinch red pepper flakes
- ½ cup (125 ml) milk
- Salt and pepper
Инструкция
- In a food processor, finely chop the vegetables. Set aside on a plate.
- In the food processor, finely chop the pancetta and mortadella. Set aside.
- In a large saucepan over high heat, soften the vegetables in the butter for 5 minutes. Season with salt and pepper. Add the pancetta, mortadella and ground meats. Cook the meat, breaking it up with a wooden spoon, and stir occasionally until the cooking juices have evaporated and the meat has browned.
- Deglaze with the wine and reduce until almost dry. Stir in the tomato paste and cook for 1 minute. Add the broth, bay leaves, herbs and pepper flakes. Cover and let simmer over medium-low heat for 1 hour, stirring occasionally.
- Add the milk. Continue cooking, uncovered, for 30 minutes, stirring occasionally. Adjust the seasoning.
