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Bolognese Ragu

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Ingredients

Adjust Servings:
2 lbs chuck roast (1.75-2.25)
2 medium yellow onions, chopped
4 celery ribs, well-trimmed, diced
2 medium-large carrots, peeled, grated coarsely
5 tablespoons vegetable oil, divided use
2 - 3 tablespoons butter
salt
fresh pepper
nutmeg, grated
1 1/2 cups chardonnay wine or 1 1/2 cups other dry white wine
1 3/4 cups milk mixed with a little cream
28 ounces whole canned tomatoes, crushed in a bowl by hand
pasta, to cook
butter, for tossing, if desired
parmigiano-reggiano cheese, grated, for serving

Nutritional information

647.5
Calories
415 g
Calories From Fat
46.2 g
Total Fat
21.6 g
Saturated Fat
187.3 mg
Cholesterol
410.4 mg
Sodium
15.6 g
Carbs
3 g
Dietary Fiber
6.8 g
Sugars
35.4 g
Protein
307g
Serving Size

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Bolognese Ragu

Features:
    Cuisine:

    A classic ragu, with a fine flavor, make sure to grind your own steak, or use top-quality purchased ground meat, for best results. Serve this over fresh or dried pasta and grated parmigiano-reggiano cheese.

    • 190 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Bolognese Ragu, A classic ragu, with a fine flavor, make sure to grind your own steak, or use top-quality purchased ground meat, for best results Serve this over fresh or dried pasta and grated parmigiano-reggiano cheese , A classic ragu, with a fine flavor, make sure to grind your own steak, or use top-quality purchased ground meat, for best results Serve this over fresh or dried pasta and grated parmigiano-reggiano cheese


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    Steps

    1
    Done

    Chop the Meat Into Pieces That Will Fit Through the Grinder, If Desired They May Be Aged, For Several Hours, at Room Temperature, to Develop a Mature Flavor. Bring Them Through the Largest Dye of the Contraption, Once, Then Switch to the Smaller Blades, and Grind Once, or Twice. Set Aside.

    2
    Done

    Heat Half of the Oil, in a Broad Saut Pan or Dutch Oven Over Hot Heat, Add the Beef, and Brown, Deglaze With a Little Water, If Necessary. When Sufficiently Done, Remove to a Bowl.

    3
    Done

    Pour in the Rest of the Oil, the Butter, and the Onion. Cook Moderately, Until Wilted and Gold. Add the Celery and Carrots. Season With Salt and Pepper. Deglaze If Necessary. Cook Till Wilted, Cook Further Brown, as Desired. Put Back in the Meat, With Any of Its Accumulated Drippings. Add More Salt and Pepper, and a Generous Dash of Nutmeg.

    4
    Done

    Pour in the Wine, Reduce Quite Sec, Stirring Occasionally. Add the Milk and Cream Mixed. Reduce by at Least Half, Stirring Often, and Keeping an Eye, as the Milk Will Begin to Stick, as It Thickens. Pour in the Tomato. Season With Salt Again If Nessecary. Bring to the Simmer. Lower the Heat and Boil Gently, For 2-6 Hours. Sometimes I Cook This With the Lid on Partially.

    5
    Done

    Taste and Correct For Salt and Pepper, If After Several Hours, the Sauce Gets to Dry to Simmer, Add About 1 Cup Water. Keep Cooking, Making Sure not to Have It Runny, Upon Completion.

    6
    Done

    Serve With Pasta, or Use For Lasangna.

    Avatar Of Matthew Brooks

    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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