Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Ragu alla Bolognese




Source of Recipe


Internet


List of Ingredients




1 slice prosciutto, 1/4 inch thick (2 to 3 ounces), cubed
1 sprig fresh Italian parsley
1 medium onion, quartered
1 stalk celery, peeled and cut up
1 medium carrot, peeled and cut up
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound mixed boneless beef, veal and pork, ground together, see note
2 fresh sage leaves, or 1/4 teaspoon dried
Freshly ground pepper, to taste
1/4 cup dry wine, preferably red
2 cups chicken broth, preferably homemade
3 tablespoons tomato paste
1/4 cup heavy cream, optional
Salt to taste, optional
Freshly grated Parmigiano-Reggiano In food processor, finely chop prosciutto, parsley, onion, celery and carrot. In large heavy saucepan, heat oil and butter over medium heat. Add prosciutto mixture and cook, stirring often, until lightly browned, 8 to 10 minutes. Stir in meat and sage and cook, stirring often, until no longer pink, 8 minutes. Season with pepper. Add wine; let evaporate.

Blend broth and tomato paste; stir into meat and bring to boil. Reduce heat, cover and simmer 1 hour.

Uncover and simmer 20 to 30 minutes more, until lightly thickened. Stir in cream. Remove from heat. Adjust seasoning. Toss with hot pasta and serve with Parmigiano-Reggiano. Dresses 1 pound pasta, 4 to 6 servings.

Note: Have butcher grind meat or buy small piece (about 6 ounces each). Trim meat and cut in small cubes. Grind medium-coarse in 2 batches in food processor.



Recipe