Ragu Bolognese

Ragu Bolognese

Nothing is more satisfying and comforting that a homemade Bolognese.  Make this hearty ragu in large batches and store in the freezer for up to 3 months for quick and easy weeknight meals!  This recipe makes 4-6 servings.

INGREDIENTS

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 medium onions, finely chopped (about 1 ½ cups)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 2 carrots, peeled, finely chopped (about ¾ cup)
  • 6 ounces grass fed ground beef (85-90% lean)
  • 6 ounces grass fed ground veal
  • 3 ounces thinly sliced pancetta, finely chopped
  • ½ cup dry Italian wine
  • 3 cups (about) beef stock, divided
  • 3 tablespoons tomato paste
  •  1 cup milk
  • 1 2-inch piece Parmigiano Reggiano rind
  • Kosher salt and fresh ground pepper
  • Grated fresh Pamigiano Reggiano, for serving
  • 1-pound tagliatelle or fettuccini (preferably fresh)

PREPARATION

  1. Heat oil in a large heavy pot over medium-high heat.
  2. Add onions, celery, and carrots.  Sauté until soft, about 8-10 minutes.
  3. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
  4. Add wine; boil 1 minute, stirring often and scraping up browned bits.
  5. Add 2 ½ cups stock, tomato paste, and Parmigiano Reggiano rind; stir to blend
  6. Reduce to low heat and gently simmer, stirring occasionally, until flavors combine and develop, about 1 hour.  Season with salt and pepper to taste.
  7. Bring milk to a simmer in a small saucepan; gradually add to sauce.
  8. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by ¼-cupfuls to thin if needed.

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