Classic Bolognese Sauce (A.K.A. Ragu)

CountryLady's Note:

The saying "good things come to those who wait" certainly applies to this recipe that I got from my Italian sister-in-law!! It goes well with most types of pasta (tortellini, rigatoni, etc.)and is perfect for lasagna or any other baked dish.

• Total Time: 8 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 8 hrs

Ingredients:

Yield: 3 cups

• 3 tablespoons olive oil
• 3 tablespoons butter
• 2 large onions , chopped
• 2 cloves garlic , minced
• 4 celery ribs , thinly sliced
• 1 carrot , finely chopped
• 1 lb lean ground beef
• 1 teaspoon salt
• 1 cup dry red wine
• ½ cup milk
• 1⁄8; teaspoon nutmeg
• 2 teaspoons dried oregano
• 1 teaspoon fresh ground pepper
• 1 (14 ounce) can Italian tomatoes , roughly chopped,with their juice

Directions:

1. In order to prevent the ragu from reducing too quickly, use the heaviest, deepest pot that you own.
2. Melt butter& oil and saute onion& garlic over medium heat until just translucent.
3. Add celery& carrot and cook gently for about 2 minutes.
4. Add the ground beef, crumbling it in the pot with a fork.
5. Stir in salt.
6. Cook only until the meat loses its raw, red colour.
7. Add the wine, turn heat up to medium high and cook, stirring occasionally, until all the wine evaporates (1/2 hour to 45 minutes).
8. Turn the heat down to medium, add the milk& nutmeg and cook, stirring frequently, until all the milk evaporates (1/2 hour TO 45 minutes).
9. Add oregano, pepper& tomatoes and stir thoroughly.
10. When the tomatoes have started to boil, turn the heat down until the sauce cooks at the laziest simmer- just the occasional bubble.
11. Cook, uncovered, stirring occasionally, for at least 4 hours (5 hours is better).
12. If you can't watch the sauce for such a long stretch, you can interrupt this simmering time- but DO complete it in the same day!

Reviews

[Joey D from NYC]

Excellent. I've toyed with a couple of the ingredients here and there (i.e. i add a LOT of garlic - I love garlic!) and I use it in my lasagna.

[cajun chef in Louisiana]

I have this exact recipe and serve it over fresh pasta, it is absoultley the BEST!!!!!