Ragu alla Bolognese
Love this old, standard Ragu Bolognese. It brings me back to the times I have had in Italy. With this, we can’t get past a good ol’ Chianti. There is a reason why Italian foods go with Italian wines. Delicious!
Thanks to What’s Gaby Cooking for this recipe.
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 2/3 cups milk
- Salt and freshly ground pepper to taste
- Freshly grated nutmeg to taste
- 3 tablespoons extra virgin olive oil
- 3 ounces pancetta, finely chopped
- 1 medium onion, minced
- 3 medium stalk celery with leaves, minced
- 3 small carrot, minced
- 10 ounces ground pork
- 10 oz ounces ground beef
- 2 ounce thinly sliced Prosciutto, chopped
- 2/3 cup dry red wine
- 1 1/2 cups chicken stock
- 2 cups milk
- 3 cups canned plum tomatoes, drained
- Salt and freshly ground black pepper to taste
- To prepare the Béchamel: In a large saucepan melt the butter over medium hight heat. Add the flour and cook, stirring with a whisk, for 3 minutes. Slowly add the milk, and whisk together. Add the grated nutmeg. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
- To prepare the Ragù: Heat the olive oil in a 12 inch dutch oven over medium-high heat.
- Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes.
- Add all the meats together, including the prosciutto. Stir into the pan and slowly brown over medium heat. Stir often, scooping under the meats with the wooden spatula. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Put them into the dutch oven and set over medium heat.
- Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles.
- Stir ½ cup stock into the dutch oven and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
- Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
- Lastly, add the Béchamel sauce into the Ragù and combine with a wooden spoon. Serve over pasta or gnocchi.
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