Ragu Bolognese (Boom)

Ragu Bolognese (Boom)

Ready in 1 hour

Wonderful recipe adapted from Mario Batali.

"This dish is easy and delicious. I served it to a chef friend of mine and he couldn't stop raving about it. I will make this again and thanks for posting this recipe! "

- pcasanova1

Top-ranked recipe named "Ragu Bolognese (Boom)"

5 avg, 2 review(s) 100% would make again

Ingredients

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5 tbsp extra-virgin olive oil
3 tbsp Butter
1 carrot; finely diced
1 med Onion; diced
1 rib celery; finely diced
1 clove Garlic; sliced
1 lb veal; ground
1 lb pork; ground
0.25 lb pancetta or slab bacon; ground
1 can tomato paste; (8 oz can)
1 cup milk
1 cup Dry white wine
kosher salt and freshly ground black pepper
parmigiano-reggiano; for grating

Original recipe makes 6 Servings

Servings  

Preparation

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. (Note that this is better if you can brown the meat, but with the vegetables cooked first, it is sometimes hard to brown. I find that it is better to brown the meat first, remove it, saute the vegetbables, and then combine.) Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.

Credits

Added on Award Medal

Ragu Bolognese(Boom) photo by TikiRobEGV TikiRobEGV

Calories Per Serving: 592 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This dish is easy and delicious. I served it to a chef friend of mine and he couldn't stop raving about it. I will make this again and thanks for posting this recipe!
pcasanova1 4 years ago
[I posted this recipe.]
mlboom 5 years ago
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