Ragu Bolognese a rich, long, slow simmered sauce
served over sweet potato noodles
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butter, extra-virgin olive oil, onion, celery, carrot, prosciutto, chicken liver, ground chuck, ground pork, nutmeg, dry white wine, milk, tomato purée, meat stock
Heat the butter and oil in a large pot, add the onion and cook until soft and translucent. Add the carrot, celery and cook until they begin to soften, then the chicken liver and prosciutto (I used pancetta) and cook until the liver loses it's pink.
Add the ground chuck and ground pork. I ground up some porterhouse style pork chops and used the bones from them also for even that much more flavor. Add the nutmeg, salt and pepper.
Here we go, just a few more things. Add the wine, milk and the meat broth that was heated up with the tomato purée to the meat mixture.
Ragu, before and after 5 hours.
Since I'm avoiding gluten, the sweet potato noodles have served me well, as a matter of fact, I prefer them. They are a little rubbery and chewy which makes them fun to eat.
YIELD 6 cups
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 rib celery, finely diced
1 carrot, peeled and finely diced
2 –3 thin slices prosciutto di Parma, finely chopped
2 chicken livers, finely chopped
3/4 pound ground chuck
3/4 pound ground pork
1/4 –1/2 whole nutmeg, finely grated
Salt and pepper
1/2 cup dry white wine
1 cup hot milk
1 28-ounce can tomato purée
1 cup chicken, veal, or beef stock
Heat the butter and oil in a heavy large pot over medium heat. Add the onions and cook, stirring frequently with a wooden spoon, just until soft and translucent, 3–5 minutes. Add the celery and carrots and cook until they begin to soften, about 3 minutes. Add the prosciutto and chicken livers and cook until the livers are pale pink, about 1 minute. Add the ground chuck and pork, season with nutmeg and salt and pepper, and cook, breaking up the meat with the back of the spoon, until there is still a little pink, about 5 minutes. Avoid frying or browning the meat. Add the wine to the pot and cook until evaporated, 10–12 minutes. Add the milk, and cook over medium-low heat, stirring occasionally, until absorbed, about 20 minutes. Meanwhile, heat the tomato purée and stock in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 6–7 hours. Add water, if needed, to keep the ragù loose and saucy. Season it with salt and pepper.
SPINACH TAGLIATELLE BOLOGNESE: Heat 4–6 cups Ragù Bolognese in a wide pan over medium heat until hot. Add 1 pound cooked fresh spinach tagliatelle and a little of the pasta water. Serve with grated Parmigiano. —serves 4–8
PAPPARDELLE BOLOGNESE: Substitute fresh pappardelle for spinach tagliatelle.
Hirsheimer, Christopher; Hamilton, Melissa. Canal House Cooking, Volume N° 7: La Dolce Vita (p. 107). Canal House. Kindle Edition.
And that's that