Bolognese Meat Sauce
One of Italy's great sauces, the long, slow cooking of aromatic vegetables with beef, veal, and pork make this ragu memorable.
Finished with a little light cream and a touch of butter, the sauce is smooth and silky. If you're feeling creative, add mushrooms, sausage meat, capers, or olives. Ladle over pasta and sprinkle on freshly grated Parmigano Reggiano.
Traditional Bolognese-Style Meat Sauce
Serves 6 - 8
Ingredients:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 1/2 cups mirepoix (finely chopped onion, carrot, and celery)
- 1 large clove garlic, minced
- 6 oz. each of ground beef, pork, and veal
- 1/2 cup dry white wine
- Salt and freshly ground black pepper to taste
- 1 1/2 cups (24 oz.) beef, veal, or brown stock (we recommend 1 1/2 oz. Glace de Viande Gold reconstituted in 24 oz. hot water)
- 1 tablespoon tomato paste
- 1/2 cup chopped flat-leaf parsley
- 3-4 tablespoons light cream
Procedure:
Melt 2 tablespoons of the butter and the oil in a large casserole over medium heat. Sauté onion, carrot and celery until soft and lightly colored, 6 to 8 minutes, then stir in garlic.
Add ground meats and cook until lightly browned and separated in small pieces, breaking up chunks with a wooden spoon. Pour in wine, bring mixture to a boil, and cook until liquid almost evaporates. Season with salt and pepper.
Stir in stock and tomato paste. Cover pan, reduce heat so liquid gently simmers, and cook for about 1 1/2 hours, stirring occasionally. Stir in parsley and cream, simmer uncovered for 10 minutes to thicken slightly, then add the remaining tablespoon of butter.
Taste to adjust seasonings and serve.
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