TRADITIONAL BOLOGNESE RAGU

TRADITIONAL BOLOGNESE RAGU image

Yield 6 people

Number Of Ingredients 12

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10 ounces salt pork, finely chopped
1 carrot, finely chopped
2 ribs celery, diced
1 small onion, diced
1 1/4 pounds skirt steak, coarsely ground
1/2 cup dry Italian white wine, preferably trebbiano or albana
2 Tbsps. tomato paste
1/2 cup plus 2 Tbsp.s beef broth or homemade stock
1 cup whole milk
1/2 tsp. salt
Freshly ground pepper
1/2 cup whipping cream

Steps:

Heat 1 quart water in a Dutch oven to a boil over medium-high heat; add salt pork. Cook 3 minutes. Drain. Return the salt pork to the dry Dutch oven; cook over medium heat until almost all of the fat is rendered, about 8 minutes. Stir in the carrot, celery and onion; decrease heat to medium-low. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Increase the heat to medium; stir in the beef. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Stir in the wine, scraping up any browned bits. Stir in tomato paste and broth. Decrease heat to low. Cook, stirring in 2 tablespoons of the milk every 15 minutes, until the mixture is reduced and only slightly moist, about 2 hours. Add salt and pepper if needed. Meanwhile, heat cream in a medium saucepan over medium-high heat until reduced by a third, about 4 minutes. Set aside. Stir into meat mixture just before serving. 661 calories; 77 percent of calories from fat; 56 grams fat