Ragu alla Bolognese
- 6 Servings
- 60mPrep Time
- 51mCook Time
- 111mReady In
A hearty, Italian meat sauce used to dress pasta, polenta and a variety of other foods, Bolognese is typically made from a mixture of several meats, simmered with milk and tomato.
Ingredients
1 pound whole pork butt Salt and pepper to taste 1/3 cup olive oil 1/2 pound ground veal 1/2 pound ground beef 1 medium carrot, diced 1 small white onion, diced 2 stalks celery, diced 2 bay leaves 3 cloves garlic, sliced 1/2 cup white wine 10 ounces canned peeled tomatoes 1/2 cup milk Grated nutmeg to tasteDirections
- Generously season the pork butt and drizzle with some oil.
- Roast uncovered in the oven at 350 degreed for about 2 hours, or until tender.
- Set aside to cool.
- Heat more olive oil in a large saute pan over medium-high heat and add the ground veal and beef, cook until browned and drain off excess fat.
- Add the carrots, onions, celery, bay leaves and sliced garlic.
- Cook together until tender.
- Add the wine and cook until the liquid has evaporated.
- Add the milk and reduce heat to a simmer.
- Add the tomato and simmer gently for about 20 minutes.
- Shred the pork butt and add to pan, let simmer for an additional 15 to 20 minutes.
- Season to taste with salt, pepper and nutmeg and serve over pasta.
