Ragu Alla Bolognese
ItalianBeefIntermediate120 minBy Northstar
Ingredients
Servings
4
- 1/3 lb ground veal
- 1/3 lb ground beef
- 0.3 lb bacon
- 1 tbsp butter
- 1 onion onion
- 1 carrot carrot
- 1 stalk celery stalk
- 0.3 cup red wine
- 2 tbsp tomato sauce
- 0.5 cup broth
- 0.3 cup milk
- 1 tsp salt and pepper
Instructions
- 1
Chop in fine pieces the onion, carrot, celery, and bacon.
- 2
Place everything in a saucepan, add the meats and mix well.
- 3
Add the butter and cook over a slow fire.
- 4
Add the wine and 1/4 cup broth. When the broth is absorbed, add another 1/4 cup broth and let it evaporate.
- 5
Add a bit of tomato sauce, salt, and pepper.
- 6
Cover the meat with a bit of boiling milk and continue cooking until it has been absorbed.
- 7
Continue cooking over low heat for 45 minutes to 1 hour, stirring occasionally.
- 8
Serve over tagliatelle, pappardelle, or any pasta.