Ragu Bolognese


Ragu Bolognese
 
Author:
Recipe type: entrees
Ingredients
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • ¾ pound ground chuck
  • ½ pound ground pork (or ½ pound Italian sausage casing removed)
  • 1 cup red wine (inexpensive Chianti or valpolicella)
  • 1 No. 20 can plum tomatoes, drained, tomatoes coarsely chopped
  • 1 cup chicken stock or broth
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • ½ teaspoon sugar
  • Salt and freshly ground pepper to taste
Instructions
  1. In a heavy pot over medium-high heat, warm the olive oil.
  2. Add the garlic and stir until the garlic turns golden brown.
  3. Add the celery, carrots and onion.
  4. Raise the heat to high.
  5. Stir and cook for 3 to 4 min. to soften the vegetables.
  6. Add the wine. Boil rapidly to cook off the wine (w to 3 min.).
  7. Reduce the heat to medium-high and add the ground chuck and the pork.
  8. Stir and cook until the meat is no longer pink (about 4 min.).
  9. Add the tomatoes, chicken stock, oregano, basil and sugar.
  10. Bring the sauce to a boil.
  11. Reduce the heat and simmer for 1 hour, stirring occasionally.
  12. Taste for salt and pepper.

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