Ragu Bolognese (Authentic)

Recipe by Joseph R.
READY IN: 4hrs 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepping makes the whole experience more enjoyable.
  • Finely chop pancetta.
  • Finely dice carrots, onions and celery.
  • Wash livers carefully, then flatten livers and chop.
  • Warm milk and chicken stock.
  • Peel Garlic.
  • In a Dutch oven over medium heat add 2 tbsp oil with 2 tbsp butter. Add the onions and sauté until the onions are soft, 8 – 10 minute. Do not brown.
  • Add the remaining butter and olive oil.
  • Add carrots and celery, increase heat to med-high, sauté until they start to brown.
  • Add pancetta, prosciutto, mortadella or your choice of any combo of meats and sauté one to two minutes.
  • Remove mixture from pan to a bowl and reserve.
  • Add chicken liver and stir frequently 1 to 2 minutes.
  • Add ground beef or meat blend and brown (do not stew meat, if you need to, do so in stages)
  • Return vegetable mix to Dutch oven.
  • Add tomato paste to meat and vegetable mix and brown paste for about 10-15 minute important step, develops deep flavor.
  • Add wine to deglaze, allow it to evaporate 4 - 7 minutes.
  • Add 1 cup warm milk and pinch nutmeg, allow it to come to a boil, carefully reduce milk for 3 - 5 minutes.
  • Add passata or whole tomatoes crushed my hand or potato masher.
  • Add chicken stock and whole garlic cloves stir. Cover and continue to cook for 3 to 4 hours over very low heat or place into oven at 275 for 3 to 4 hours, stirring occasionally.
  • Several minutes before serving mash garlic cloves against wall of Dutch oven and add remaining milk continue to cook 10 minutes.
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