RAGU ALLA BOLOGNESE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large, deep saute pan, heat olive oil over high heat and add carrots, celery and onions. Cook, stirring, until vegetables are lightly browned, about 6 minutes. Add pancetta, and cook, stirring, 2 minutes. Add beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
- Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
- Add milk and butter, and continue to simmer very gently until milk is evaporated and sauce is very thick, about 1 1/4 hours. Season to taste with salt and pepper, and serve over tagliatelle or pappardelle.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 60 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 23 grams, Sodium 1638 milligrams, Sugar 10 grams, TransFat 1 gram
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