Email to Amy      

Ragù alla Bolognese

Source of Recipe

Biba Caggiano


List of Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely diced
1/2 medium carrot, peeled and finely diced
1 medium rib celery, finely diced
1 lb. ground pork (preferably from the shoulder)
1/4 pound thickly sliced prosciutto di Parma, very finely diced
Kosher salt and freshly ground black pepper to taste
1/2 cup dry white wine
1 can (28 ounces) Italian plum tomatoes with their juices, passed through a food mill to remove their seeds
1 cup homemade or low-salt chicken broth or beef broth
1/2 cup hot milk



Recipe

Heat the butter and oil in a small Dutch oven or a wide, heavy-based saucepan over medium heat. When the butter begins to foam, add the onion, carrot and celery and cook, stirring occasionally, until they’re lightly golden and soft, 5 to 7 minutes. Raise the heat to high, add the pork and prosciutto, and season lightly with salt and pepper. Cook, stirring and breaking up the pork with a large spoon until the meat loses its raw color, 3 to 5 minutes (the meat won’t brown). Add the wine and cook, stirring, until it’s almost completely reduced, 3 to 5 minutes. Add the tomatoes and the broth. As soon as the liquid comes to a boil, reduce the heat to low and cook the sauce at a bare simmer for 2 hours.

Add the hot milk and simmer half an hour longer, stirring occasionally. At this point, the sauce should have a thick but saucy consistency and a light reddish-brown color. If the sauce has thickened before the cooking time is up, cover the pot. If the sauce is still too thin at the end of cooking, continue to simmer gently, uncovered, until it’s thick. Taste and adjust seasonings before serving tossed with your favorite pasta.