 Ragù
Bolognese should be smooth, looking more like a gravy than a meat
sauce. |
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 Spaghetti
Bolognese |
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Ragu-Bolognese
Ragu-Bolognese
• 2 tablespoons extra-virgin olive
oil
• 2 tablespoons unsalted butter
• 1 medium onion, very finely chopped
• 4 stalks celery, very finely chopped
• 4 carrots, very finely chopped
• 5 cloves garlic, peeled and finely chopped
• 3/4 pound ground veal
• 3/4 pound ground pork
• 3/4 pound ground beef
• 1 6-ounce can tomato paste
• 1 cup whole milk
• 1 cup dry white wine
• 1 pound spinach tagliatelle, cooked and drained
• Salt
• Parmigiano-Reggiano
1. Heat the oil and butter in a 6- to 8-quart
heavy-bottomed pot, set over medium heat, until hot. Add the onion,
celery, carrots and garlic, and cook until the vegetables are translucent
but not browned, 8 to 10 minutes. Add the veal, pork and beef. Increase
the heat to high, and brown the meat, stirring frequently, for about
25 minutes. Reduce the heat to medium, and continue to cook and stir
for another 20 minutes. Stir in the tomato paste, and cook for another
30 minutes. Add the milk, and cook for 1 hour. Add the wine, increase
the heat to medium-high, and bring to a boil. Cook until the wine has
evaporated and the alcohol has cooked off, about 5 minutes. Reduce the
heat to medium, and simmer for 1 to 1 1/2 hours, adding a splash of
water if necessary to keep the sauce from drying out.
2. Season the ragù with salt. Remove it from the heat, and let it cool. To serve with pasta, add 2 cups of the ragù to the tagliatelle, and toss briefly over high heat. Divide among four serving bowls, and garnish with Parmigiano-Reggiano.
(The remaining ragù can be refrigerated for up to 4 days, or frozen for up to 1 month.) Serves 4.