Prep 20 mins
Cook 3 hrs
Located in Philadelphia, this is a great Italian steakhouse for special occasions, celebrations, or just a fabulous night on the town. we've had this dish there as a first course, served over papparadelle, very good.
- 1⁄2 cup onion, diced medium
- 1⁄2 cup carrot, diced medium
- 1⁄2 cup celery, diced medium
- 1⁄2 cup prosciutto, diced small
- 1 lb ground beef
- 1 lb ground veal
- 1 lb ground pork
- 15 ounces peeled plum tomatoes, crushed
- 1 tablespoon tomato paste
- 1 tablespoon garlic, minced
- 1 bay leaf
- 1⁄2 cup fresh basil or 1⁄2 cup fresh parsley, chopped
- 1 1⁄2 cups red wine
- salt & pepper, to taste method
- parmigiano-reggiano cheese, grated
- In a large sauce pot, cook the prosciutto until crispy.
- Add all vegetables and garlic and cook until soft.
- Add wine and reduce by half.
- Add meat and cook for 45 minutes on low.
- Drain fat and add tomatoes and tomato paste.
- Add basil and parsley.
- Simmer for 2 hours and season with salt and pepper.
- Serve with your favorite pasta,.
- Grate fresh cheese over all.
This was a delicious sauce. I used only one pound of meat - wild boar, but kept the other ingredients the same (except a little more of the veggies) to serve 4 people. We were happy with the ratio, and thought there would not have been enough liquid had we used 3 pounds of meat. The long cooking time gives this ragu a lot of depth. I added the bay leaf in step 3 (it is missing from the instructions) and kept the sauce covered on the stove, since I assumed that was the intention.
Excellent bolognese sauce. Used bacon instead of prosciutto (I had it on hand) but followed the rest of the recipe faithfully. Had a wonderful, rich flavour. A keeper.