Ragù alla Bolognese Recipe (Bolognese Meat Sauce)
Sisters and cooking teachers Valeria and Margherita Simili of Bologna enrich their bolognese sauce with prosciutto, chicken livers, and milk.
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Cooking tools:
- Wooden spoon
- Pot
- Whisk
- Microwave
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
Ingredients
- ¼ cup extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 1 celery stalk, finely chopped
- ½ medium carrot, peeled and finely chopped
- 1 oz. prosciutto di Parma (2–3 slices), finely chopped
- 2 chicken livers, finely chopped
- 1½ lb. ground beef chuck
- Kosher salt
- freshly ground black pepper
- ½ cup dry white wine
- 1 cup whole milk, warmed
- 1 cup beef, veal, or chicken stock
- One 28-oz. can tomato purée
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