Ragù Bolognese
A comforting Italian dish. Ready in about 6 hours 30 minutes, serves 4.
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Ingredients
- • 30 g butter
- • 30 ml olive oil
- • 150 g onion
- • 100 g celery
- • 100 g carrot
- • 100 g prosciutto
- • 500 g ground chuck
- • 250 g ground pork
- • to taste salt
- • to taste black pepper
- • 1 pinch nutmeg
- • 250 ml dry white wine
- • 250 ml whole milk
- • 300 ml tomato purée
- • 500 ml beef stock
- • 100 ml water
Method
- 1
Gather ingredients: 30 g butter, 30 ml olive oil, 150 g onion (finely diced), 100 g celery (finely diced), 100 g carrot (finely diced), 100 g prosciutto (minced), 500 g ground chuck, 250 g ground pork, salt, black pepper, nutmeg, 250 ml white wine, 250 ml milk, 300 ml tomato purée, 500 ml beef stock. Tools: heavy large pot, wooden spoon, saucepan.
- 2
Heat butter and oil in a heavy pot over medium heat. Add onions, celery, and carrots and cook until softened and onions are translucent.
- 3
Stir in minced prosciutto. Add ground chuck and pork. Season with salt and pepper. Cook while breaking up meat clumps until no longer pink, without browning.
- 4
Add nutmeg and white wine. Cook until wine has completely evaporated.
- 5
Reduce heat to medium-low. Add milk and cook, stirring occasionally, until absorbed.
- 6
Heat tomato purée and stock in a saucepan until hot. Add to the meat pot.
- 7
Reduce heat to low. Gently simmer for 5–7 hours, stirring occasionally. Add water if necessary to maintain saucy consistency.
- 8
Taste and add salt and pepper if needed. Serve hot.
