The Bolognese al Coltello Recipe You Need To Try - Appetito
This Bolognese ragu recipe features a blend of hand-cut beef, pork, and veal, slow-cooked to savory perfection.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Fine-mesh sieve
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
Ingredients
- 1 cup dried porcini mushrooms
- 1/4 cup + 1 tbs. Extra Virgin olive oil
- 6 ounces pancetta, cut into ½-inch dice
- 1 sweet Italian sausage, casing removed and crumbled
- 2 medium carrots, finely chopped
- 2 ribs celery, finely chopped
- 2 medium yellow onions, finely chopped
- 2 pounds beef skirt or chuck, cut into ½-inch dice
- 12 ounces pork shoulder, cut into ½-inch dice
- 12 ounces veal shoulder, cut into ½-inch dice
- Salt to taste
- 2 cups dry red wine
- 2 28-ounce cans crushed tomatoes
- Freshly ground black pepper to taste
Ready to cook this?
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