Ragu alla Bolognese
This is one of my favorite Italian meat sauces. I think the sweetness of the onion and carrots add to the distinct flavor of this dish. The Ragu alla Bolognese is a slow cooked sauce and a specialty...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingaboardwithjill.com.
Cooking tools:
- Food processor
- Saucepan
- Potato masher
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Wooden spoon
- Pot
- Colander
- Serving bowl
- Grater
- Spoon
Ingredients
- ½ cup extra virgin olive oil
- 1 large white onion, cut into quarters
- 2 large carrots, peeled and chopped into large pieces
- 2 celery ribs, chipped into large pieces
- 3 cloves garlic, chopped in half
- 1 ½ pounds ground chuck, pork and/or veal mixture
- 2 tsp salt
- 2 tsp dried Italian seasoning
- Cracked black pepper, to taste
- 1/3 cup red wine
- 1 cup whole milk
- 1 tbsp tomato paste
- Two 28-ounce cans of crushed tomatoes, pureed in food processor ahead of time
- 1 tsp sugar
- Fresh basil, garnish
- Grated Parmigiano-Reggiano, garnish
- Fresh cooked pasta, (8 ounces of pappardelle recommended)
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